In a medium bowl, combine the blanched almond flour, coconut flour, powdered sugar-free sweetener, baking powder, and a pinch of salt. Mix thoroughly.

In a separate bowl, beat together the softened unsalted butter and powdered sugar-free sweetener until smooth. Add the eggs and vanilla extract, mixing until well incorporated.

Gradually add the dry mixture to the creamed butter and sweetener, mixing on low speed until a thick dough forms.

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Roll portions of the dough into thick rounds and place them on the baking sheet.

Bake the cookies for 7-10 minutes until the edges are lightly golden. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.

In a bowl, combine the softened butter, powdered sugar-free sweetener, and natural pink food coloring. Beat until creamy and smooth.

Once the cookies are completely cool, spread the frosting on each cookie and add sprinkles if desired.