Whisk together the flours, salt and baking powder in a medium bowl and set aside.

Cream the butter and cream cheese together until smooth. Add the sugar substitute and beat until light and fluffy.

Add the egg and vanilla in and mix until combined, scraping the bowl as needed.

Add the dry mixture into the wet and mix on low until just combined. Cover and chill for one hour.

Preheat oven to 375F and line two baking sheets with parchment or silicone liners.

Scoop ½ tablespoon-sized piece of dough into your dampened hands and roll into a ball. Repeat with remaining dough.

Place two inches apart on prepared baking sheets. Bake for 10 minutes or until the edges are set and just turning golden.

Remove from oven and cool on baking sheets for 5 minutes, then remove to a cooling rack to cool completely.

For the Glaze: In a small bowl, whisk together powdered erythritol, cream, and vanilla, adding more sweetener or cream as needed to make a thick glaze.

Place glaze in a plastic zipper bag and cut off a tiny bit of the corner. Drizzle glaze over cooled cookies. Allow to dry and then serve/store.