Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a large bowl, cream together the softened butter, softened cream cheese, and 1/3 cup allulose until smooth and fluffy.

Beat in the egg yolk, lemon extract, and vanilla extract until thoroughly combined.

Gradually add the almond flour, 1/4 cup powdered allulose, and baking powder. Mix on low speed until a cohesive dough forms.

Scoop the dough into balls (about 1 tablespoon each). Roll each ball in the remaining 1/4 cup powdered allulose.

Place the dough balls 2-3 inches apart on the prepared baking sheet. Flatten slightly with a fork or the bottom of a glass. Bake for 12-14 minutes, or until the edges are lightly golden.