1. Preheat your oven to 175°C and line a baking sheet with parchment paper.

2. In a medium bowl, whisk together the almond flour, coconut flour, baking soda, and salt. Set aside.

3. In a large mixing bowl, cream together the softened butter and erythritol until light and fluffy.

4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

5. Gradually add the dry ingredients to the wet ingredients and mix until well combined.

6. Fold in the sugar-free chocolate chips until evenly distributed throughout the dough.

7. Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheet, spacing them about 5cm apart.

8. Gently flatten each cookie with the back of a spoon or your fingers.

9. Bake for 10-12 minutes, or until the edges are golden brown.

10. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Enjoy your delicious Keto Chocolate Chip Cookies!