1. Sift together almond flour, coconut flour, and salt. Set aside.
2. In a medium bowl, cream together butter and monk fruit using an electric mixer.
3. Slowly stir in the dry ingredients until combined.
4. Divide the dough into three bowls. Mix vanilla in one, strawberry extract and pink food coloring in another, and melted chocolate in the last.
5. Pinch equal parts of each dough, press together, and shape into cookies. Place on a parchment-lined baking tray, flattening slightly.
6. Refrigerate for 30 minutes, then bake at 350°F (175°C) for 8 minutes.
7. Let cool completely on the tray before transferring to a wire rack.

PREP TIME & NUTRITION:
Prep Time: 28 mins, Servings: 24, Calories: 199, Net Carbs: 5.3g, Fats: 19.5g, Protein: 2.1g