Preheat and prep: Heat the oven to 350°F (175°C). Line a baking sheet with parchment paper for easy release and even browning.

Cream the butter and sweetener: In a mixing bowl, beat 1/2 cup softened butter with 2/3 cup granulated keto sweetener until light and fluffy, about 2 minutes. This helps the cookies rise and improves texture.

Add egg and vanilla: Beat in 1 large egg and 2 teaspoons vanilla extract until smooth. Scrape the bowl to ensure everything is well combined.

Whisk dry ingredients: In a separate bowl, whisk 2 1/4 cups finely blanched almond flour, 1 teaspoon baking powder, 1/4 teaspoon salt, and 1/4 teaspoon xanthan gum. The xanthan gum is optional, but it adds a chewy bite.

Combine wet and dry: Add the dry ingredients to the wet mixture and mix until a soft dough forms. If it seems too sticky, let it rest for 5 minutes to hydrate—the almond flour will thicken it slightly.

Fold in chocolate chips: Stir in 1/2 to 2/3 cup sugar-free chocolate chips. For extra pools of chocolate, press a few additional chips on top after scooping.

Portion the dough: Use a 1.5-tablespoon cookie scoop or spoon to form balls. Place them 2 inches apart on the baking sheet. Gently flatten each ball to about 1/2-inch thick; almond flour cookies don’t spread as much as traditional ones.

Bake: Bake for 9–12 minutes, until the edges are lightly golden and the centers look just set. Do not overbake. They’ll firm up as they cool.

Cool completely: Let the cookies cool on the sheet for 10 minutes, then move to a rack. They’re fragile when hot but become sturdy as they cool.

Optional finish: Sprinkle a tiny pinch of flaky sea salt on top while warm to sharpen the chocolate flavor.