Ingredients:

  • 1 ½ cups (168g) almond flour, blanched and finely ground
  • ¼ cup (25g) coconut flour, sifted
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • ½ cup (100g) erythritol (or your preferred keto sweetener), granulated
  • ¼ cup (50g) erythritol (or your preferred keto sweetener), powdered
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (85g) sugar-free chocolate chips

Instructions:

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a medium bowl, whisk together almond flour, coconut flour, baking soda, and salt.
  3. In a large bowl, cream together softened butter, granulated erythritol, and powdered erythritol until light and fluffy.
  4. Beat in the egg and vanilla extract until well combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  6. Fold in the sugar-free chocolate chips.
  7. Drop by rounded tablespoons (or use a cookie scoop) onto the prepared baking sheet.
  8. Bake for 10-12 minutes, or until the edges are golden brown and the centres are set.
  9. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.