Begin by combining the almond flour, coconut flour, and granulated erythritol in a medium-sized mixing bowl.

Add the softened butter to the dry ingredients and mix well until a dough begins to form. You can use a hand mixer for more ease and a smoother texture.

Stir in the vanilla extract and salt, ensuring a consistent flavor throughout the dough.

Gently fold in the sugar-free dark chocolate chips, distributing them evenly throughout the mixture.

Once the dough is thoroughly mixed, use a spoon or cookie scoop to form small balls of dough. You can also press the mixture into a parchment-lined tray if you prefer bars.

Place the cookie dough balls or tray in the refrigerator for at least an hour to firm up. This will also help the flavors to meld and intensify.

After chilling, the keto cookie dough is ready to be enjoyed! Store any leftovers in an airtight container in the refrigerator.