Prep your station: Preheat the oven to 325°F (163°C). Line two baking sheets with parchment paper. Have two more sheets of parchment ready for rolling.

Combine dry ingredients: In a bowl, whisk 1 3/4 cups almond flour, 1/3 cup cocoa powder, 2 tablespoons coconut flour, 1/2 teaspoon xanthan gum, 1/2 teaspoon baking powder, and 1/4 teaspoon sea salt. If using espresso powder, whisk in 1/2 teaspoon.

Cream the butter and sweetener: In a separate bowl, beat 8 tablespoons (1/2 cup) softened unsalted butter with 2/3 cup powdered keto sweetener until fluffy, about 2 minutes. Beat in 1 large egg and 1 teaspoon vanilla until smooth.

Bring the dough together: Add dry ingredients to wet. Mix just until a soft dough forms. It should be slightly firm but pliable. If too sticky, rest 5 minutes to let the coconut flour hydrate.

Chill: Shape the dough into a flat disc, wrap, and chill 30–45 minutes. Chilling ensures clean cuts and crisp cookies.

Roll thin: Place the dough between two sheets of parchment. Roll to about 1/16–1/8 inch thick. Thinner equals crispier.

Cut: Use a small round cutter (1.5–2 inches) or a knife to cut squares. Re-roll scraps gently between parchment to avoid sticking.

Bake: Arrange on prepared sheets with a little space. Bake 9–12 minutes, rotating pans halfway. They’ll look set and slightly darker at the edges.

Cool completely: Let cookies rest on the sheet 5 minutes, then transfer to a rack. They crisp fully as they cool.

Optional finishing: For a deeper chocolate hit, dust lightly with additional powdered sweetener mixed with cocoa once fully cool, or dip half in melted sugar-free chocolate.