Preheat the oven to 350°F and line a cookie sheet with a silicone baking mat or parchment paper.

Sift the almond flour, protein powder, coconut flour, cocoa powder, and baking powder into a large bowl, then add the salt and whisk until homogenous; set aside

With a mixer fitted with the paddle attachment, cream the butter on low. Slowly add the erythritol and continue mixing for about 30 seconds, until combined; set aside

In a small bowl, whisk together the maple syrup, egg, and vanilla extract until combined. With the mixer running on low, slowly pour the maple syrup mixture into the butter mixture and continue to cream for 45 to 60 seconds, until well combined.

With the mixer on low, slowly dust the flour mixture into the butter mixture until fully incorporated. You may need to finish mixing by hand. Once combined, fold in the chocolate chips.

Using two 1-tablespoon measures, portion the dough, roll into balls between your palms, then press flat on the cookie sheet. Space the cookies about 1 inch apart.

Bake for 15 to 18 minutes, until the edges of the keto cookies begin to brown. Using a spatula, gently transfer the cookies to a cooling rack and allow to cool for 5 to 10 minutes.

Store the keto cookies in an airtight container for up to 5 days.