Keto Chocolate Chip Cookies

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

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

Beat in the egg and vanilla extract until well combined.

In a separate bowl, whisk together the almond flour, baking powder, xanthan gum (if using), and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in the sugar-free chocolate chips.

Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten slightly with the back of a spoon if desired.

Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.

Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Cookies will firm up as they cool.