Remove browned butter from heat and pour it and any browned bits into a heat safe measuring cup. Slowly add enough water to bring measurement back to one cup. (it takes about 2 tablespoons of water and be careful not to pour the cooler water too fast into the hot butter)

Place butter in refrigerator for 1-2 hours or until solid.

Preheat oven to 350°F and line cookie sheets with parchment paper or silicone mat.

Cream white low carb sweetener and browned butter with electric mixture until fluffy (if using extra white low carb sweetener and molasses, it should be creamed in with the butter as well).

Add egg and beat until well combined, scraping bowl as needed. Then beat in vanilla.

Mix brown sugar sweetener, almond flour, coconut flour, baking powder, baking soda, and salt in medium bowl.

Pour half of the dry flour mixture into creamed butter mixture and mix until combined. Mix in the other half of the flour mixture.

Stir in unsweetened coconut flakes, half at a time.

Scoop dough into desired size balls on prepared baking sheets, leaving room between to spread. (1-2 tablespoons or 2-inch scoop)

Flatten each dough ball with fingers or spoon.

Bake 10-11 minutes for 1 tablespoon scoops, 12-14 minutes for 2 tablespoon scoops, or 14-16 minutes for 2-inch scoops. (these are approximate times, cookies are done when deeply golden all over)

Allow cookies to cool at least 15 minutes before removing to cooling rack (they may crack if moved when still hot).

Since these are sugar-free cookies, I recommend storing in the refrigerator.