In a large mixing bowl, cream together 0.5 cup softened unsalted butter and 1 cup powdered sugar-free sweetener until the mixture is smooth and fluffy, about 2–3 minutes. Add in 2 room-temperature eggs and 1 teaspoon vanilla extract, then mix well until fully combined.

In a separate bowl, whisk together 2 cups blanched almond flour, 0.25 cup coconut flour, 1 teaspoon baking powder, and a pinch of salt.

Gradually fold the dry ingredients into the wet mixture, combining them gently until no streaks remain, about 1–2 minutes.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop approximately 2 tablespoons of dough and roll it into a ball, then place on the prepared baking sheet.

Slide the baking sheet into the preheated oven and bake for 7–9 minutes, or until the cookies are lightly golden around the edges and still soft in the center.

While the cookies cool, prepare the frosting by creaming together 0.5 cup softened butter and 1 cup powdered sugar-free sweetener until smooth, adding pink food coloring if desired.

Spread the fluffy frosting generously over the cooled cookies.