Preheat oven to 250 degrees F (120 degrees C).
In a bowl, combine Almond Flour (80 gram), Gluten-Free Oat Flour (15 gram), Granulated Erythritol (30 gram), Baking Powder (1/2 teaspoon), and Xanthan Gum (1/2 teaspoon).
Pour in the whites of the Egg (1) and mix until you get a soft and smooth dough.
Fold in Almonds (20 gram) and Dark Chocolate Chips (25 gram).
Next, shape the dough into a long oval shape.
Bake in the preheated oven for 20-25 min or until golden in color. Slice up the loaf into about 7 pieces, place them face up and keep baking for 10 more minutes or until crunchy. I like to flip them halfway through.
Let the cookies cool down completely, then store them in a airtight container.