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Set the oven’s temperature to 250.
In a small container, sift a mix of almond flour, the flour of coconut, and salt.
Cream butter, monk fruit sugar, and vanilla extract while creamy in a medium-sized bowl.
Stir in the sugar-free chocolate bits and gradually incorporate the dry components into the wet mixture.
Shape the dough into a disk and cover it with plastic wrap.
Chill the pastry for a minimum of half an hour, since this facilitates the blending of flavors and stops the biscuits from spreading while baking.
Roll the cookie dough into a ball roughly the shape of a marble after pinching off a little portion.
Roll the ball onto a baking sheet covered with parchment paper, then flatten it to create a cookie shape.
Continue with the remainder of the dough, separating them by approximately one fourth inch.
Bake for six to eight minutes per side at 350 degrees Celsius, till the edges of the cookies start to softly brown.
One-fourth it from the furnace and allow it to cool for three to five minutes on the baking tray, then place it on a cooling rack.
While handling and adding milk to your keto cereal, allow it to cool fully.