Instructions

1. Preheat the oven to 350 degrees.
2. Prepare the cookie sheet by lightly greasing or lining them with parchment paper.
3. In a large bowl using an electric mixer, beat well the peanut butter, butter, sugar substitute, and egg.
4. To this batter add the almond flour and baking powder and salt. Stir the mixture until fully incorporated.
5. Next, stir in the sugar-free chocolate chips and combine well.
6. Drop by the tablespoon or small cookie scoop of dough to form little balls and place on the prepared cookie sheet.
7. Once the dough balls are on the cookie sheet, flatten them with the tines of a fork to make a crisscross design.
8. Bake in a 350-degree oven until lightly brown around the edges around 10-12 min. 
9. Allow the cookies to cool completely before eating and storing as these cookies can be very fragile until fully cooled.
10. Store leftovers in the refrigerator for up to five days or freeze for up to 3 weeks.