Combine almond flour, coconut flour, erythritol, baking powder and salt. Mix until well combined.
Add vanilla, egg and butter. Cut butter into flour mixture, or combine on pulse setting in a food processor.
Refrigerate dough for at least 60 minutes.
Pre-heat oven to 375F.
After refrigerated, divide the dough into 12 balls.
Spray a muffin pan with coconut or avocado oil. Flatten balls and place one each into muffin pan hole and form a “cup”.
Bake for 8-10 minutes until golden brown. Press down the dough with a spoon or small glass to make more of a cavity.
Let cookie cups sit for 5-10 minutes and then transfer to a cooling rack.
Let cookie cups cool completely before adding filling.
NOTE: Makes 7 normal sized muffins cups or 12 small ones.