Soften the butter: Let 6 tablespoons unsalted butter sit at room temperature until soft. If using coconut oil, make sure it’s softened but not melted.

Mix dry ingredients: In a bowl, whisk 1 1/2 cups almond flour, 1 1/2 tablespoons coconut flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Break up any lumps.

Cream the butter and sweetener: In a separate bowl, beat the softened butter with 1/2 cup granular keto sweetener until light and fluffy, 1–2 minutes.

Add egg and vanilla: Mix in 1 large egg and 1 1/2 teaspoons vanilla extract until smooth. Scrape the bowl.

Combine wet and dry: Add the dry mixture to the wet and stir until a thick dough forms. It should be soft but not sticky.

Fold in chips: Stir in 1/2 cup sugar-free chocolate chips. Add 2–3 tablespoons chopped nuts if you like.

Chill the dough: Cover and chill for 20–30 minutes. This helps the cookies keep their shape and improves texture.

Preheat the air fryer: Heat to 320°F (160°C) for 3–5 minutes. Line the basket with perforated parchment or a silicone mat.

Portion the cookies: Scoop 1 1/2 tablespoon mounds (about 12 cookies total). Roll lightly and press into 1/2-inch thick discs. Space them so air can circulate.

Air fry in batches: Cook for 6–8 minutes at 320°F (160°C) until edges are golden and centers look set but slightly soft. They firm up as they cool.

Cool before moving: Let cookies sit in the basket 3 minutes, then transfer to a rack to cool fully.

Adjust to your air fryer: Some models run hotter. If bottoms brown too fast, lower to 300°F (150°C) and add 1–2 minutes.