Preheat the oven to 350°F and line a light colored baking sheet with parchment paper.

In a large bowl, whisk together the almond flour, coconut flour, 1/4 cup of the powdered sugar free sweetener, baking powder, and salt until well combined.

Add 6 tbsp softened butter, eggs, and vanilla bean paste to the dry ingredients and stir until a soft, slightly sticky dough forms.

Let the dough rest for 1 to 2 minutes to allow the coconut flour to hydrate and the dough to thicken.

Divide the dough into 12 equal portions and roll each portion into a smooth ball between your palms.

Place the dough balls on the prepared baking sheet, spacing them evenly.

Flatten each ball gently with your fingers to about 1 cm thick, smoothing any cracks around the edges.

Bake for 8 to 10 minutes, until the edges look set but not browned and the tops appear dry and pale.

Remove the cookies from the oven and let them cool completely on the pan or on a rack.

For the frosting, place the remaining 1/4 cup powdered sugar free sweetener and 1/4 cup softened butter in a medium bowl.

Beat the butter and sweetener together until smooth, creamy, and well combined.

Add the pink food coloring a tiny pinch at a time, mixing after each addition, until you reach your desired shade.

Once the cookies are completely cool, spread a generous layer of frosting over the top of each cookie, leaving a small border around the edges.

Serve right away or chill the frosted cookies for 15 minutes to help the frosting set.