1

Preheat oven to 350 degrees. Prepare a baking sheet with parchment paper.

2

Using a hand mixer or stand mixer, beat together softened butter and brown keto sweetener until creamy. Then mix in the egg, vanilla extract, and lemon juice.

3

In a separate bowl, mix the almond flour, coconut flour, baking powder, gelatin, cinnamon, and salt.

4

Add the dry ingredients to the wet ingredients in the mixing bowl and mix until a dough forms. Add in chocolate chips and walnuts (optional).

5

Scoop dough balls, approximately 3 tablespoons each, onto the prepared baking sheet. You should get 14. The dough will be a little sticky.

6

Bake for 11 to 12 minutes, until slightly browned around the edges. The color may still look light in the center.

7

Let the cookies cool on the baking sheet for about 4 minutes and then transfer to a cooling rack. They will be soft so you can move the cookies on the entire parchment paper to the cooling rack if that's easier. Sprinkle the top with a little salt if desired.

8

Let cool for 10 minutes. The cookies will firm up as they cool. Enjoy!