Preheat oven to 350. Line a large cookie sheet with parchment paper.
Cream together the butter, cream cheese, and sweetener with an electric mixer. Add in the egg and vanilla and mix.
Add in the rest of the dough ingredients and mix until incorporated.
With a large cookie scoop, scoop dough, and place in the cinnamon sweetener. Flip over the dough ball. Press down gently until they are ½ inch high. Flip again to completely cover with the cinnamon mixture.
Bake for 14-15 minutes until they are golden around the edges. They will be soft at room temperature. To firm them up simply refrigerate for a couple of hours.
Notes
Nutrition: this recipe makes 12 cookies. The nutrition facts are for 1 cookie. Each cookie has 2 NET carbs.To Store: keep the cookies in an airtight container at room temperature or in the fridge for up to 5 days. To Freeze: flash freeze the cookies and place them in a freezer bag or food container. They will last 2-3 months. Substitutions: swap the cinnamon for pumpkin pie spice to give the cookies a lovely fall flavor.