In a large mixing bowl, combine all the dry ingredients: almond flour, cocoa powder and keto granulated sweetener. Give it a quick stir to combine the powders, then stir in the almond butter.
Stir well until you get a soft dough, first with a fork and then using your hands. If after mixing the dough is still too dry, add some more nut butter, or adjust with more almond flour if it is too sticky. This depends on the creaminess of the nut butter you use.
Scoop out some balls of dough, then place over a parchment paper covered tray and flatten into cookies. If you desire, top with sugar-free chocolate chips.
Before you serve, I recommend refrigerating your keto no bake cookies for about 1 hour. This will give them a better texture and taste.