Prep the basics: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. This helps the cookies bake evenly and release easily.

Combine dry ingredients: In a medium bowl, whisk almond flour, coconut flour, baking soda, salt, and xanthan gum (if using). Break up any clumps for a smooth dough.

Cream butter and sweetener: In a large bowl, beat the softened butter and keto sweetener with a hand mixer for 1–2 minutes until light and fluffy. This step helps with lift and texture.

Add egg and vanilla: Mix in the egg and vanilla extract until fully incorporated. Scrape down the bowl so everything blends evenly.

Bring it together: Add the dry ingredients to the wet ingredients. Mix on low until a soft dough forms. It should be thick and slightly sticky.

Fold in chocolate chips: Stir in the sugar-free chocolate chips. If the dough feels too soft, chill it for 15–20 minutes to make scooping easier.

Scoop and shape: Use a tablespoon or cookie scoop to portion the dough into 1 1/2–2 tablespoon balls. Place them 2 inches apart on the lined sheets. Gently flatten the tops with your fingers for even baking.

Bake: Bake 9–12 minutes, rotating the pan halfway through. The cookies are done when the edges are golden and the centers look just set. Don’t overbake—they’ll firm up as they cool.

Finish and cool: If you like, sprinkle a pinch of flaky sea salt on top while warm. Let the cookies cool on the pan for 10 minutes, then transfer to a rack to finish cooling.