Ingredients:

  • 2 cups almond flour
  • 1/3 cup erythritol (or any keto-friendly sweetener of your choice)
  • 1/4 cup coconut flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup sugar-free chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the almond flour, erythritol, coconut flour, baking powder, and salt until well combined.
  3. Add the melted butter, egg, and vanilla extract to the dry ingredients. Mix until a dough forms.
  4. Fold in the sugar-free chocolate chips until evenly distributed throughout the dough.
  5. Use a cookie scoop or spoon to portion out the dough and place them onto the prepared baking sheet, leaving some space between each cookie.
  6. Flatten each cookie slightly with the back of a spoon or your fingers.
  7. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
  8. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition Information (per serving, based on 12 servings):

  • Calories: 180
  • Total Fat: 16g
  • Saturated Fat: 6g
  • Sodium: 85mg
  • Total Carbohydrates: 6g
  • Dietary Fiber: 3g
  • Sugars: 1g
  • Net Carbs: 3g
  • Protein: 4g

Note: The nutrition information provided is approximate and may vary based on specific ingredients used and serving sizes.