In a large mixing bowl, cream together butter and cream cheese until well combined.
Add Monkfruit Sweetener and Almond Extract to butter mixture and blend until creamy.
Mix in 1 cup of almond flour until combined.
Add remaining almond flour, coconut flour, and salt. Mix until well combined.
Shape dough into 1 tablespoon sized balls. Place cookie ball on baking mat and press in the center of dough ball with your thumb to create a "well" in the cookie dough.
Bake for 16 minutes or until cookies are lightly browned.
Remove from oven and cool on cookie sheet.
While cookies are cooling, make the icing drizzle by combining the powdered monkfruit sweetener, heavy cream, and almond extract.
Once cookies have cooled, place approximately 1 teaspoon strawberry rhubarb sauce in center of cookie and drizzle with almond icing.