In a mixing bowl, cream together ½ cup of softened unsalted butter with 1 cup of powdered sugar-free sweetener until smooth and fluffy, about 2-3 minutes. Beat in 2 room-temperature eggs and 1 teaspoon of vanilla extract until fully incorporated.

In a separate bowl, whisk together 2 cups of blanched almond flour, ¼ cup of coconut flour, 1 teaspoon of baking powder, and ½ teaspoon of salt until well mixed.

Gradually add the dry ingredients to the creamed butter mixture, mixing on low speed until just combined, about 1-2 minutes. Cover the bowl and let the dough rest for about 10 minutes.

Preheat your oven to 350°F (175°C) while shaping the cookies. Drop the dough onto a parchment-lined baking sheet, keeping them thick and round, spaced about 2 inches apart.

Bake for 10-12 minutes or until lightly golden around the edges. Allow to cool on a wire rack for about 20 minutes.

In a mixing bowl, beat together ½ cup of softened unsalted butter and 1 cup of powdered sugar-free sweetener until creamy. Add vanilla extract and natural pink food coloring if desired.

Once cooled, frost each cookie generously with the prepared frosting. Allow to set for about 15 minutes before serving.