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

Cream the butter and sweetener: In a mixing bowl, beat 1/2 cup softened unsalted butter with 2/3 cup granulated erythritol or allulose until light and creamy. This step helps the cookies spread and sets the texture.

Add the egg and vanilla: Mix in 1 large egg and 1 teaspoon vanilla extract until smooth. Scrape down the sides of the bowl as needed.

Combine dry ingredients: In a separate bowl, whisk 2 cups almond flour, 1 tablespoon coconut flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt, and 1/4 teaspoon xanthan gum. Break up any lumps.

Bring it together: Add the dry ingredients to the wet mixture and stir until a soft dough forms. If using, fold in 1/3 to 1/2 cup sugar-free chocolate chips or chopped nuts.

Adjust consistency: If the dough feels too sticky, let it rest for 5 minutes. Coconut flour absorbs moisture, and the dough will firm up slightly.

Portion the cookies: Scoop about 1 to 1.5 tablespoons of dough per cookie onto the lined sheet. Roll lightly into balls and press to about 1/3 inch thick. Low carb dough doesn’t spread much on its own.

Bake: Bake for 9–12 minutes, until the edges are lightly golden. Do not overbake; they firm up as they cool.

Cool completely: Let the cookies rest on the baking sheet for 10 minutes, then transfer to a wire rack to cool fully. This step is key for a crisp edge and stable center.

Enjoy: Serve as is, or sprinkle a pinch of flaky salt on top while warm for a sweet-salty finish.