In a small bowl, combine softened cream cheese, powdered sweetener, and vanilla extract. Mix until smooth and creamy, then refrigerate for about 15 minutes to firm up while you prepare the cookie dough.

In a medium bowl, whisk together almond flour, coconut flour, baking soda, and salt. In a separate larger bowl, beat softened butter, cream cheese, and granulated sweetener until fluffy.

Add the egg and vanilla extract, mixing until smooth. Slowly incorporate the dry ingredients into the wet mixture, stirring until a soft dough forms. Fold in the chocolate chips.

Preheat your oven to 350°F and line a baking sheet with parchment paper. Scoop out about 2 tablespoons of cookie dough and flatten it slightly in your hand.

Add about 1 teaspoon of the cheesecake filling to the center, then fold the dough around the filling, sealing the edges completely.

Place the stuffed cookie on the prepared baking sheet and repeat with the remaining dough and filling.

Bake the cookies for 12–15 minutes, or until the edges are lightly golden. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.