Line a muffin tin with 12 silicone baking cups or other liners and preheat the oven 325 degrees Fahrenheit.
Place the cream cheese, eggs, and vanilla in a blender and blend on high speed for 30-40 seconds or until well combined. OR mix together in a standing mixer.
In a large bowl, place the almond and coconut flours, baking powder, salt, and sweetener and whisk together evenly.
Pour the wet mixture into the dry ingredients and mix together with a spatula or mixer.
Add in the almond milk slowly and combine with the muffin batter until it's similar to a thick cake batter. The amount of almond milk will depend on the type of almond flour used.
Fill the twelve muffin cups about 3/4 of the way full until the batter is evenly distributed.
Bake at 325 degrees Fahrenheit for 25-30 minutes or until a toothpick comes out clean.