In a bowl, beat together butter, cream cheese and sweetener. Add vanilla and egg white and beat to combine.
Add the dry ingredients - almond flour, salt, baking soda, cinnamon and cream of tartar. Beat until just combined.
This is an optional step, but by chilling the dough, you can prevent spreading: 3. Chill the dough for 30 minutes.
Scoop out about 2 tablespoons of dough for one cookie, roll into balls.
In a small bowl combine granulated low-carb sweetener and cinnamon. Roll cookies into the cinnamon mixture.
Place on a baking sheet.
Preheat oven to 350 F.
Bake for 14-15 minutes, until the edges are golden.
Let the cookies cool on the baking sheet, then transfer to an air-tight container and store at room temperature for up to 5 days.