Step 1

In a medium-sized bowl combine the coconut flour and the almond flour, sugar substitute, and salt.

Step 2

Melt the unsalted butter and set aside.

Step 3

To the dry ingredients add the melted butter and combine quickly.

Step 4

Next, add the two whole eggs and combine.

Step 5

Melt the mozzarella cheese in the microwave for a total of 90 seconds stirring halfway through. Once it comes out of the microwave mix well until fully incorporated. You can also melt the mozzarella cheese in a double boiler.

Step 6

Add the melted mozzarella cheese to the mixture and knead the dough with your hands until all the cheese is blended well into the pie dough. I recommend you do so between two sheets of parchment paper so that the dough doesn't stick to your hands.

Step 7

Place the cookie dough in the refrigerator for 30 minutes.

Step 8

While the dough chills, prepare your icing.

Step 9

Preheat the oven to 350 degrees.

Step 10

In a small bowl, combine the confectioner's sugar substitute, sugar-free maple syrup, and vanilla extract.

Step 11

Next, slowly add 1 tablespoon of boiling water and combine. Add more boiling water if the keto icing is too thick. Your icing should run smoothly and quickly.

Step 12

Divide the icing and food coloring to create your colors for decorating.

Step 13

Add the icing to piping bags or a large sandwich bag and set aside.

Step 14

Once the dough has chilled, roll out between 2 sheets of parchment paper until about 1/4" thick.

Step 15

Use your cookie cutters to cut out your shapes and place them on a parchment-lined cookie sheet. Bake for 15 to 20 minutes until lightly browned.

Step 16

Allow cookies to cool completely before decorating.

Step 17

Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 weeks.