Preheat your oven to 350°F (175°C).

Line a baking sheet with parchment paper.

In a mixing bowl, combine almond flour, coconut flour, erythritol, baking soda, and salt.

In a separate bowl, beat the softened butter and erythritol until light and fluffy.

Mix in the egg and vanilla extract until fully combined.

Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.

Gently fold in the sugar-free chocolate chips.

Using a cookie scoop or spoon, drop balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 12 to 15 minutes until the edges are golden, but the centers are still soft.

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.