Preheat your oven to 350 degrees F and line two sheet pans with parchment paper.
In a large bowl, whisk together the almond flour, coconut flour, unsweetened cocoa powder, baking powder, xanthan gum and salt.
In a separate bowl, mix the melted butter and granulated erythritol. Mix until light and fluffy.
Add the eggs and vanilla to the butter mix and stir well.
Add the dry ingredient mix to the liquid batter and stir to form a thick cookie dough.
Wrap the dough and place in the fridge to chill for at least an hour.
Once cooled, the dough is ready to scoop. Scoop one inch sized balls, roll them with your hands and then dip them into the powdered erythritol. Coat the cookie dough ball completely in the powdered sugar and then place on the prepared sheet trays.
Bake the cookies for about 9 minutes or until they are almost completely set in the center. Let them cool on the baking tray and then enjoy!