Line three cookie sheets with parchment paper and preheat the oven to 325℉.
Melt the butter in a saucepan or in a microwave-safe container and let it cool slightly.
Stir the brown erythritol and allulose into the melted butter.
Add almonds, coconut chips, and Keto Chow and stir together.
Stir in the eggs and vanilla extract.
With a small scoop or a tablespoon, measure 0.75 oz. portions of dough.
Arrange the dough on the cookie sheet, allowing at least two inches between each.
With damp fingertips, gently press the cookies down into 1/4-inch thick circles
Bake the cookies for 8-10 minutes, or until they are browning around the edges.
Transfer cookies to a cooling rack. They will be delicate while warm. Let cool completely before serving.
Store cookies in an airtight container (with parchment separating the layers of cookies) in the refrigerator for up to a week.