• Combine the almond flour, coconut flour, baking powder, baking soda, and salt in a mixing bowl and set aside.
• Using an electric mixer, cream the butter and monkfruit sweetener until well blended. Add the egg, sour cream, and vanilla extract.
• While the mixer is on low, add the flour mixture until well combined.
• Wrap the dough ball in plastic wrap and chill overnight.
• In a small bowl combine the cinnamon and monkfruit for the cinnamon sugar coating. Scoop the dough using a small cookie scoop and roll the dough in your hands so it is smooth. Roll the cookie dough ball in the cinnamon sugar coating, make sure it is very well coated.
• Bake on a silicone-lined baking sheet at 350 degrees F for 9-11 minutes, remove the cookies from the oven while they are still slightly soft in the center, they will finish cooking as they cool.
• Allow the cookies to cool on the baking sheet for 10 minutes, then transfer to a wire baking rack to cool completely.
  

Directions for Frosting 

• Combine the cream cheese, butter, vanilla extract, and 1/2 cup of powdered sweetener in a mixing bowl and beat with an electric mixer.
• Add 1/2 cup of the sweetener at a time until it reaches your desired consistency and sweetness. Use 1-2 tablespoons of liquid to thin as needed.
• Once the frosting has reached your desired consistency frost the cooled snickerdoodle cookies.