Combine the butter, coconut oil, allulose, Lakanto golden sweetener, liquid monkfruit extract, egg, and vanilla in a mixing bowl. Mix on medium speed until well combined and fluffy. (I recommend using a stand mixer, but a hand mixer or a few minutes beating by hand works too).

Add the almond flour, coconut flour, salt, and xantham gum. Mix until well combined.

Place the mixing bowl with the dough in the freezer for about 10 minutes. Meanwhile, preheat the oven to 350 degrees.

After dough has chilled, remove it and place between two sheets of parchment paper. Roll the dough out to about 1/4 inch thickness.

Place the rolled dough (still between the parchment paper) on a baking sheet or cutting board, and pop it in the freezer for 5 minutes. Meanwhile, prepare another baking sheet with parchment paper.

When the dough has chilled for a few minutes, remove it from the freezer and use your cookie cutters to make your desired shapes. Place the cutout cookies on the parchment-lined baking sheet.

Place the baking sheet with your cutout cookies in the oven and bake for 7-9 minutes, until the edges start to turn golden brown. Let cool completely before removing from the pan. Enjoy!