Preheat the oven to 375°F (190°C). Line two baking pans with parchment paper.

Using an electric mixer, mix softened butter, low-carb sweetener, and gold IMO syrup. Alternatively, use more low-carb sweetener instead of the syrup.

Add egg and vanilla extract, and combine.

Sift the almond flour, coconut flour, salt, and baking soda into the butter mixture.

Using a rubber spatula, combine the mixture forming a uniform batter.

In the very end, stir in chocolate chips.

Form and place 30 disks onto the pre-prepared baking pans lined with parchment paper.

Bake for 10-12 minutes. Let the Keto Chocolate Chips Cookies cool down a bit before placing them on a cooling rack. They will get firmer when cooled.