1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium mixing bowl, combine 1 cup almond flour, 1/4 cup coconut flour, 1/4 cup granulated erythritol, 1/2 tsp baking powder, and a pinch of salt.
3. In a separate bowl, whisk together 2 large eggs, 1/4 cup melted coconut oil, and 1 tsp vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients, stirring until well combined.
5. Fold in 1/4 cup sugar-free chocolate chips.
6. Use your hands to form the dough into 12 balls, then flatten them slightly on the prepared baking sheet.
7. Bake for 12-15 minutes, or until the edges are golden brown.
8. Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
9. Enjoy these low carb treats as a guilt-free dessert or snack!
10. Store any leftovers in an airtight container at room temperature for up to a week.
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