Preheat oven to 350F.

Line a large cookie sheet with parchment paper.

Using a fine-meshed strainer, sift 1 3/4 cup almond flour and 1/2 cup protein powder into a large mixing bowl. Add 1 tsp baking powder and 1/2 tsp xantham gum, stir well. Set aside.

Melt 3/4 cup butter (measured liquid). I melted mine in the microwave using a glass measuring cup. (Alternately, you could brown the butter on the stove for even more flavor). Pour the liquid butter in a large mixing bowl and stir in 1/2 cup erythritol and 1 tsp espresso powder (espresso powder is optional).

Using a hand mixer, stir in the 2 eggs, one at a time. Mix until very smooth (1-2 minutes).

Gradually pour the dry ingredients into the mixture while constantly mixing, using the hand mixer. Mix until almost combined (not fully combined).

Fold in the chocolate chips, stir gently until just combined.

Scoop the dough (I used an ice cream scoop) on the baking sheet, leaving at least an inch of free space between the cookies. Slightly flatten each cookie using a spoon. Make them about 3/4 inch thick.

Bake for 10-12 minutes (mine were ready at 11 minutes), or until the edges start getting darker.

Let cool a few minutes. When the cookies are cold enough to be manipulated, transfer them on a cooling rack.

Storage Instructions: Can be kept at room temperature for up to 3 days in a sealed container. Up to a week in the fridge and 3 months in the freezer.