Prep the basics: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. This helps the cookies bake evenly and release cleanly.

Whisk dry ingredients: In a medium bowl, whisk almond flour, coconut flour, baking powder, baking soda, and salt. Set aside.

Cream butter and sweetener: In a large bowl, beat the softened butter, cream cheese, and 3/4 cup granulated sweetener until light and fluffy, about 2-3 minutes. A hand mixer works best.

Add eggs and flavor: Beat in the eggs one at a time. Mix in lemon zest, lemon juice, vanilla, and lemon extract if using. The mixture may look slightly curdled from the lemon juice, but it will smooth out once you add the dry ingredients.

Combine: Add the dry ingredients to the wet and mix on low until just combined. The dough should be soft but scoopable. If it feels too sticky, chill for 10-15 minutes.

Set up rolling bowls: Place 1/2 cup granulated sweetener in one shallow bowl and 1/2 cup powdered sweetener in another.

Shape and roll: Scoop the dough into 1.5-tablespoon balls. Roll each ball first in the granulated sweetener, then generously in the powdered sweetener to coat all sides.

Bake: Arrange on the prepared sheets, spacing about 2 inches apart. Bake 10-12 minutes, or until the edges look set and the tops are puffed and crackled. Do not overbake—these should stay soft in the center.

Cool: Let cookies cool on the sheet for 5 minutes to firm up, then transfer to a rack to cool completely. The crinkle effect becomes more pronounced as they cool.