Center two racks in the oven, and preheat to 350℉, and line two cookie sheets with parchment paper.

In a large mixing bowl, beat the butter with an electric mixer until it is light and fluffy.

Add the erythritol to the butter and beat again.

Add the eggs to the bowl and mix until well combined. The mixture may look slightly broken.

Add the Keto Chow, coconut flour, and baking soda to the mixture and beat well to incorporate the dry ingredients.

Stir in the butterscotch chips.

Using a large spoon or a .75 oz. (#40) ice cream scoop, form 12 cookie dough balls. (They should weigh approximately 1 oz. each.) Space six evenly on each cookie sheet.

Flatten them slightly with the flats of your fingers or the bottom of a glass.

Bake for about 15 minutes, or until the cookies begin to brown slightly around the edges and look puffed in the center.

Allow cookies to cool before serving. They will sink as they cool, but don’t worry! Store in an airtight container in the refrigerator for up to a week or in the freezer for up to three months.