Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside.

In a medium bowl, add all ingredients. Using a rubber spatula, fold until very thoroughly mixed. Fold in keto chocolate chips.

Using a medium scoop, scoop and drop cookie dough balls onto the prepared baking sheet, spaced evenly apart.

Press Topping keto chocolate chips into the tops of each cookie. Using the bottom of a flat glass cup, press down on the top of each cookie a little less than ½ way until flat, but still thick. Cookies will spread a bit during baking, so leave some space between cookies and do not flatten cookies too much.

Bake for 12-16 minutes. Mine took 14 minutes. Transfer cookie sheet to cooling rack and allow to cool for 20 minutes—do not remove from sheet for 20 minutes, as cookies are a bit soft. Then, if desired, transfer cookies directly onto the cooling rack until completely cooled. Enjoy! Storing notes below.