In a large mixing bowl, beat together ½ cup of softened unsalted butter and ½ cup of powdered sugar-free sweetener until creamy and fluffy, about 2-3 minutes.

Add in 2 room-temperature eggs and 1 teaspoon of vanilla extract, mixing until smooth and fully incorporated.

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

Gradually incorporate the dry ingredient mixture into the wet mixture, stirring until a soft dough forms.

Preheat your oven to 350°F (175°C). Shape dough into thick, round cookies on a lined baking sheet.

Bake for 7-9 minutes, until edges are lightly golden but still soft in the middle.

Remove cookies from the oven and cool on a baking sheet for about 5 minutes before transferring to a wire rack.

In a mixing bowl, beat together ½ cup of softened butter with ½ cup of powdered sugar-free sweetener until smooth.

Spread the creamy frosting over the tops of each cookie once cooled.