Preheat your oven to 350°F (175°C) and position a rack in the middle.

Line a baking sheet with parchment paper or a silicone baking mat so the cookies don’t stick.

Pro tip: Let the oven fully come to temperature before you bake — an accurately hot oven helps the cookies set quickly and keeps them from spreading too thin.

Place the softened butter and keto sweetener in a mixing bowl.

Using a hand mixer or stand mixer, beat on medium speed for about 2–3 minutes, until the mixture is lighter in color and fluffy.

Pro tip: Use room-temperature butter (soft but not greasy). It traps air when creamed and gives the cookies a tender, light texture.

Crack in the egg and pour in the vanilla extract.

Mix on low to medium speed until everything is well combined and smooth.

In a separate bowl, whisk together almond flour, coconut flour, baking soda, and salt until there are no visible clumps.

If your almond flour is a little clumpy, give it a quick sift or break up the lumps with the back of a spoon.

Pro tip: Coconut flour absorbs a lot of moisture — measuring it carefully and whisking it with the almond flour helps the dough come together predictably.

Add the dry mixture to the butter mixture in two additions, mixing slowly after each addition until just combined.

Scrape down the sides of the bowl with a silicone spatula to ensure everything is incorporated.

Pro tip: Don’t overmix here. Stop as soon as there are no dry streaks — overworking the dough can make the cookies dense.

Fold in the sugar-free chocolate chips gently with the spatula.

Reserve a tablespoon of chips to press on top of each cookie before baking for a bakery-style look.

Use a cookie scoop or spoon to portion the dough onto a tray (leave space for spread) or into a container if chilling.

Chill the scooped dough on the baking sheet or in the fridge for 20–30 minutes (or refrigerate the whole bowl for 30–60 minutes).

Pro tip: Chilling firms the butter and lets the flours hydrate, which reduces spread and gives you thicker, chewier low carb cookies. If you’re short on time, you can bake immediately — they’ll just spread a bit more.

Place the chilled (or unchilled) scoops on the prepared baking sheet about 2 inches apart.

Bake at 350°F (175°C) for 10–12 minutes, or until the edges are set and just turning golden while the centers still look slightly soft.

Pro tip: The cookies continue to firm up after you remove them from the oven — pull them when the centers still look a touch underbaked for that perfect soft-chewy interior.

Let the cookies cool on the baking sheet for 5–7 minutes so they set up, then transfer to a cooling rack.

If you reserved chocolate chips, press a few into the warm tops while they’re still soft. Sprinkle a tiny pinch of flaky sea salt on some for a delicious contrast.

Store at room temperature in an airtight container for 3–5 days.

For longer storage, refrigerate up to 2 weeks or freeze baked cookies in a freezer-safe bag for up to 3 months. Reheat gently in a warm oven for a minute or two to refresh.

The dough also freezes well — scoop and freeze the raw balls, then bake from frozen (add 1–2 minutes to baking time).

Final pro tip: If you like a slightly fudgier cookie, try a shorter bake (closer to 10 minutes). For a firmer, more cookie-cakey result, add an extra minute or two.