Keto Chocolate Ladyfingers

Preheat your oven to 350°F and line a baking sheet with parchment paper.
Combine the almond flour, coconut flour, protein powder, xanthan gum, and salt in a small bowl.
Separate the eggs into whites and yolks. Beat the egg whites until foamy and slowly add 1/4 cup of the erythritol, mixing until peaks form. In a separate bowl, whisk the egg yolks with the remaining erythritol and vanilla extract.
Start folding the egg yolk mixture into the egg whites slowly and carefully to avoid deflating. Then add the almond flour mixture and continue folding until well combined.
Spoon batter into pastry bags and cut the end (opening should be about half an inch). Pipe long fingers onto the prepared baking pan and bake for about 15 minutes until golden and set. Allow to cool completely.
Melt the sugar-free white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each interval until smooth.
Dip each cooled ladyfinger into the molten white chocolate, allowing excess to drip off. Immediately sprinkle with low-carb sprinkles and place on parchment paper to set. Enjoy!