Combine almond flour, xanthan gum and all dry ingredients together
Next, add butter and cream cheese and combine with a pastry blender or with two forks (do this step quickly so the butter doesn't melt)
Add the whisked egg, vanilla, molasses and the apple cider vinegar, continue to mix until small pellets form
Grab the mixture with your hands and knead the dough until well mixed together to form a ball
Wrap ball with plastic wrap and store in fridge for about an hour
After an hour roll out dough on a parchment paper, you may want to use another piece of parchment on top to roll out the dough to 1/8" thick. Then using a 4" cookie cutter, cut out the shells. (don't have a 4" cutter? Uuse a 4" round plate if you have one) If you want a thick crust like the photos above, 1/8" should work.
If you roll it out too thin it will be difficult to lift off the parchment paper. If this happens, form them into a ball and then flatten them out with your palms.
Place each shell into a muffin tin, no butter or parchment needed as the butter in the crust should be enough.
Bake at 375 degrees for 7 to 10 minutes. (I did not blind bake them)
Let them cool completely before filling them