1.   Place a fine sieve over a mixing bowl and add the almond flour, coconut flour, unflavored whey protein isolate, glucomannan powder, baking powder, baking soda and salt. Whisk until everything has passed through the sieve. Use your whisk to stir the ingredients in the bowl to combine thoroughly all the ingredients. Set aside

2.   Place the paddle attachment onto your stand mixer. Into the stand mixer’s bowl (not the dry ingredients bowl) add the cream cheese and butter and beat at medium high speed until the butter has become light and fluffy. About 2-3 minutes

3.   Turn the speed to very low and add the sweetener. Beat for about 4- 5 minutes until the mixture is very light and fluffy

4.   Add the lemon juice, lemon zest, vanilla and 1 egg, beating until well combined. Add the second egg and beat until well combined

5.   Reduce mixer speed to low and add the dry ingredient mixture one cup at a time, allowing time to just start to incorporate between each addition until all your dry ingredients have been added. DO NOT overmix

6.   Place cling wrap to touch and seal the surface of the cookie dough. Refrigerate for 30 -60 minutes to allow dough to harden – for easier scooping, and for flavors to develop

7.   Preheat your oven to 350 F or 175 C, place rack in the middle position of your oven

8.   Once the dough is chilled, either use a 1 inch (2.5 cm) ice cream scoop or roll out 1 inch or 2.5 cm cookie balls. Place each cookie dough ball onto a parchment paper-lined cookie sheet

9.   Place cookie sheet in the oven and bake for 10 minutes – cookies should be very light: DO NOT overbake. These cookies are best when they are light and fluffy, a bit under-baked which will maintain their creamy texture as a cheesecake cookie

10.   Remove from oven and leave the cookies on the cookie sheet until they cool slightly. If removing too soon, the cookies will fall apart. When the cookies have cooled, transfer them to a cooling rack until they are at room temperature through

11.   Sprinkle the confectionery sweetener on top of the cookies, OR melt some Lindt 90% cocoa chocolate, and in a small piping bag/baggie, cut a very small tip and then zig-zag over the top of the cookies. Enjoy