Preparation Steps

• Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
• In a mixing bowl, cream together the softened butter and erythritol until light and fluffy.
• Beat in the egg and vanilla extract until fully incorporated.
• In a separate bowl, whisk almond flour, baking soda, and salt together.
• Gradually add the dry ingredients to the wet ingredients and mix until just combined.
• Fold in the sugar free chocolate chips evenly throughout the dough.
• Drop tablespoon-sized scoops of dough onto the prepared baking sheet, spacing them about 2 inches apart.
• Bake for 12 minutes or until the edges are golden and the centers look set.
• Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.