Prep the air fryer: Line the basket with a parchment round or a small piece of parchment trimmed to fit. Leave space around the edges for airflow. Lightly spray with avocado oil if your basket sticks.

Mix dry ingredients: In a bowl, whisk 1 1/2 cups almond flour, 1 tablespoon coconut flour, 1/2 teaspoon baking powder, and 1/4 teaspoon sea salt. Break up any almond flour clumps for a smoother dough.

Cream butter and sweetener: In another bowl, beat 6 tablespoons softened butter with 1/3 cup granulated keto sweetener. If you have brown-style keto sweetener, swap in 1–2 tablespoons for part of the granulated to boost flavor.

Add egg and vanilla: Mix in 1 large egg and 1 teaspoon vanilla extract until smooth. The mixture may look slightly curdled if your egg is cold; it will come together once the dry ingredients are added.

Combine and fold: Add dry ingredients to the wet mixture and stir until a soft dough forms. Fold in 1/3–1/2 cup sugar-free chocolate chips. If the dough feels too sticky, rest it for 3–5 minutes so the coconut flour hydrates.

Portion the dough: Scoop into 1 1/2 tablespoon mounds (a small cookie scoop works well). Roll lightly into balls, then flatten to about 1/2 inch thick. Air fryers bake better when cookies start slightly flattened.

Arrange in the basket: Place 4–6 cookies in the lined basket, leaving space between them. Don’t crowd—airflow makes the edges crisp.

Air fry: Cook at 320°F (160°C) for 6–8 minutes. Watch the first batch closely. You want golden edges and a soft center. If your air fryer runs hot, check at 5 minutes.

Cool before moving: Let cookies cool in the basket for 3–5 minutes. They firm up as they cool. Transfer to a rack to finish cooling.

Repeat with remaining dough: Bake in batches. If your parchment lifts, poke a few small holes to prevent it from flying up.