Preheat oven to 400°F (200°C)
In a large bowl, whisk almond flour, coconut flour, erythritol, baking powder, and salt
Add cold butter cubes and mix with a pastry cutter until crumbly
In a separate bowl, whisk eggs, vanilla extract, and 2 tbsp ice-cold water
Pour wet ingredients into dry mixture; gently fold until just combined
Fold in sugar-free chocolate chips
Turn dough onto a floured surface (use almond flour for dusting) and shape into a 6-inch circle
Use a 3-inch cutter to stamp into 8 scones
Place on a parchment-lined baking sheet, brush with egg wash, and sprinkle with sea salt
Bake 12-15 minutes until golden brown