Preheat your oven to 350°F (175°C) and prepare your baking sheet by lining it with parchment paper.

In a medium bowl, combine the blanched almond flour, coconut flour, powdered sweetener, baking powder, and salt. Whisk to blend thoroughly.

In a larger bowl, cream together the unsalted butter and sweetener until light and fluffy, about 2-3 minutes.

Add the room-temperature eggs and vanilla extract to the butter mixture. Mix on low speed until just blended.

Gradually incorporate the dry ingredients into the wet mixture, folding gently. Ensure a soft dough forms.

Using a cookie scoop, portion the dough onto the prepared baking sheet, shaping each scoop into thick rounds about 2 inches apart.

Bake in the preheated oven for 7-9 minutes until the edges are golden and the centers are soft.

Allow the cookies to set for a couple of minutes on the baking sheet before transferring to a wire rack to cool completely.

Prepare the frosting by mixing softened butter with powdered sweetener until smooth. Optionally add food coloring.

Once the cookies are cool, frost each cookie generously with the creamy frosting.