Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper.
In a medium bowl, whisk together the almond flour, coconut flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the butter and erythritol together until creamy. Beat in the eggs and vanilla extract.
Gradually add the dry ingredients to the butter mixture and mix until well combined.
Fold in the coconut flakes, chopped almonds, and chocolate chips.
Using a cookie scoop or tablespoon, drop dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 12-15 minutes or until the edges are set and the centers are still slightly soft.
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy your Keto Almond Joy Cookies!