Preheat the Oven to 180 degrees C. Simultaneously, pour the butter into the saucepan and let it melt entirely over medium heat.

Pour the melted butter into a mixing bowl and beat it thoroughly with erythritol. Once you get the required consistency, add Vanilla and Egg to the mix. Now again, hit the whole mixture for around 20 seconds.

Add baking powder, xanthan gum, salt, and almond flour to the same mix and beat until you get the desired texture and consistency. Gently knead the dough mix and then remove it from the mixing bowl.

Properly knead the chocolate chips in a separate bowl and mix them with the dough. Once done, shape and divide the dough into small cookie forms with an ice cream scoop. Afterward, place the unbaked cookies on a lined baking tray.

Bake the cookies for 12-14 minutes at the given temperature. After they are removed from the oven, they may be undercooked. Still, the mix will harden when it reaches room temperature.

Let the cookies cool for 10-15 minutes before serving. You can also store them in airtight containers for later consumption. After placing them in the oven for 7-8 minutes, the cookies need to flatten down.

If you don’t find that happening, press the cookies with the back of the fork and let them bake for another 7-8 minutes.

Use almond flour as listed; coconut flour is not a 1:1 substitute. Also, opt for sugar-free chocolate chips to comply with your keto diet guidelines.