Prep your pan and oven: Heat the oven to 350°F (175°C). Line a baking sheet with parchment paper. This prevents sticking and helps the cookies crisp up.

Toast the coconut (optional but recommended): Spread the shredded coconut on the baking sheet and toast for 4–6 minutes, stirring once, until lightly golden. Remove and let cool. This step boosts both flavor and crunch.

Mix the dry ingredients: In a large bowl, combine almond flour, toasted coconut, chopped pecans, baking powder, and salt. Stir to distribute everything evenly.

Whisk the wet ingredients: In a separate bowl, whisk the eggs, melted butter, vanilla, and your chosen keto sweetener until smooth.

Combine: Pour the wet mixture into the dry ingredients and stir until a thick, sticky dough forms. Fold in the sugar-free chocolate chips.

Portion the dough: Use a tablespoon or small cookie scoop to make 16–18 mounds. Place them on the lined baking sheet about 2 inches apart. Gently flatten each mound with your fingers or the back of a spoon to about 1/2 inch thick.

Bake: Bake for 12–15 minutes, until the edges are golden and the tops look set. For extra crunch, bake an additional 1–2 minutes, watching closely so they don’t burn.

Cool completely: Let the cookies cool on the pan for 10 minutes, then move them to a wire rack to cool fully. They crisp up more as they cool.

Taste and tweak: Try one after it cools. If you want them sweeter next time, increase the sweetener by 1–2 tablespoons or add a pinch more salt to sharpen the flavors.