Set up and preheat. Heat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.

Soften the butter. Let 1/2 cup (1 stick) unsalted butter sit at room temperature until easily dented with a finger. Soft butter creams better and traps air for a lighter texture.

Cream the butter and sweetener. In a mixing bowl, beat the softened butter with 1/2 cup brown-style keto sweetener until light and fluffy, 1–2 minutes. This step helps build structure and improves mouthfeel.

Add egg and vanilla. Beat in 1 large egg and 1 teaspoon vanilla extract until smooth. If you like a chewier cookie, add 1 extra egg yolk here.

Combine dry ingredients. In a separate bowl, whisk 2 cups super-fine almond flour, 1 tablespoon coconut flour, 1/2 teaspoon baking powder, and 1/4 teaspoon fine sea salt. The coconut flour soaks up extra moisture and prevents greasiness.

Mix the dough. Add the dry mix to the wet ingredients. Stir until just combined. If the dough seems too soft, let it rest 2–3 minutes; coconut flour thickens as it hydrates.

Fold in chocolate. Stir in 1/2 to 3/4 cup sugar-free chocolate chips. For balanced distribution, use a mix of minis and regular chips. Add nuts if using.

Chill briefly. Cover and refrigerate for 20–30 minutes. Chilling helps prevent spreading and gives you thicker, softer cookies.

Scoop and shape. Use a 1.5-tablespoon scoop to portion onto the lined sheet, spacing 2 inches apart. Gently flatten the tops with your fingertips; almond flour cookies don’t spread as much as wheat-based ones.

Bake. Bake 9–12 minutes, until edges are set and lightly golden but centers still look a touch soft. Do not overbake—carryover heat will finish them.

Finish and cool. If you like, sprinkle a pinch of flaky sea salt over the tops while hot. Let cookies cool on the sheet for 10 minutes before transferring to a rack. They firm up as they cool.