This is my favorite chocolate chip cookie recipe.  It is adapted from http://the-lowcarb-diet.com.  You do have to set out the egg and butter ahead of time so they are room temperature.  While you can use whatever sugar substitute you want, I prefer using powdered Xylitol.  Total recipe makes approximately 12 servings and each cookie has 2.11g net carbs.

INGREDIENTS:

• 1 1/4 cup almond flour
• 3 tablespoons coconut flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt (or salt substitute)
• 1-1/2 tsp. vanilla extract
• 1 egg, room temperature
• 1/4 cup butter, room temperature
• 1/2 cup sweetener
• 1/3 cup sugar-free chocolate chips

INSTRUCTIONS:

1. Preheat the oven to 350 F.  Line 1 large baking sheet with parchment paper.
2. In a bowl, sift together almond flour, coconut flour, baking soda and salt.
3. In a large bowl, using an electric mixer on low-medium speed, cream butter, sweetener, egg and vanilla until smooth.
4. Add the flour mixture and mix until evenly mixed.  Stir in chocolate chips.
5. Drop 1-2 tablespoon size mounds of dough onto baking sheet, spacing the mounds at least 2 inches apart.  Using your spoon or palm of your hand, flatten the cookies to the desired size and thickness.
6. Bake cookies for 10 to 12 minutes, or until slightly golden around the edges.  Cool the cookies on the baking sheet for 2-3 minutes then transfer to a wire rack to cool completely.