To make Soft Keto Chocolate Chip Cookies: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large bowl, whisk together 2 cups almond flour, 3/4 cup brown erythritol, baking soda, and salt.

Add the melted butter, 1 egg, and vanilla extract; stir until a cohesive dough forms.

Fold in the sugar-free chocolate chips and optional nuts.

Scoop 1.5-inch balls of dough onto the sheet and flatten to 0.75-inch thickness.

Bake for 15 to 18 minutes until edges are golden; allow to cool completely on the pan to firm up.

To make 3-Ingredient Peanut Butter Cookies: Preheat oven to 350°F (175°C).

In a medium bowl, combine 1 cup peanut butter, 1 cup monk fruit sweetener, and 1 egg.

Roll into 1-inch balls and place on a baking sheet; use a fork to create a criss-cross pattern while flattening.

Bake for 12 to 15 minutes and let cool for 10 minutes on the pan before moving.