Add the softened butter and powdered sweetener to a mixing bowl and mix gently until smooth and creamy, making sure there are no visible lumps.

Add the egg and vanilla extract and mix until fully incorporated and the mixture looks glossy and uniform.

In a separate bowl, whisk together almond flour, baking soda, and salt until evenly combined.

Slowly fold the dry ingredients into the wet mixture, stirring gently until a thick, soft dough forms.

Add the sugar-free chocolate chips and fold carefully just until evenly distributed throughout the dough.

Line a baking sheet with parchment paper and scoop portions of dough onto the sheet, leaving space between each cookie.

Lightly flatten the tops of the cookies with your fingers to encourage even spreading.

Bake in a preheated oven at 175°C (350°F) for 10–12 minutes, until the edges are lightly golden while the centers remain soft.

Remove from the oven and allow the cookies to cool on the baking sheet for at least 10 minutes before transferring to a rack to cool completely.