Whisk the blanched almond flour, coconut flour, and allulose together in a small mixing bowl. Break up any visible clumps until the dry blend looks uniform and powdery.

Stir in the keto maple syrup and softened coconut oil, working the mixture vigorously until a cohesive dough forms, then fold in the chocolate chips. The finished mixture should look glossy, rich, and creamy rather than crumbly.

Serve the dough immediately at room temperature, or place the bowl in the refrigerator for thirty minutes. Chilling allows the fats to firm up, producing a denser, bakery-style scoop.