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Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine the almond flour, coconut flour, powdered erythritol, and a pinch of salt. Mix well to ensure even distribution.
Add the softened butter (or coconut oil) and vanilla extract to the dry ingredients. Mix until a dough forms.
Shape the dough into a ball and place it between two sheets of parchment paper. Roll out the dough to your desired thickness (about ¼ inch).
Use cookie cutters to cut out shapes from the rolled dough. Carefully transfer the cut-out cookies to the prepared baking sheet, leaving a bit of space between each cookie.
Gather the remaining dough scraps, roll them out again, and cut out more cookies.
Bake the cookies in the preheated oven for about 10-12 minutes, or until the edges are lightly golden.
Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.