01 - In a large bowl, whisk together the almond flour, coconut flour, powdered erythritol, and sea salt until thoroughly blended and no clumps remain.
02 - Add softened butter and vanilla extract to the dry mixture. Using a spatula or hand mixer, mix until a soft, cohesive dough forms.
03 - Stir in the heavy cream one tablespoon at a time, mixing well after each addition, until the dough reaches your desired consistency.
04 - Gently fold in the sugar-free dark chocolate chips until evenly distributed throughout the dough.
05 - Taste the dough and adjust sweetness if necessary. Serve immediately for a soft texture, or refrigerate for 15 minutes for a firmer, scoopable consistency.