Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper.

Mix the dry ingredients by combining almond flour, baking soda, and salt in a medium bowl. Whisk until well combined.

Cream the softened unsalted butter and granulated sugar-free sweetener in a large bowl until light and fluffy, about 2-3 minutes.

Add the large egg and vanilla extract to the creamed mixture, beating until well incorporated.

Combine the dry ingredients with the wet mixture, stirring gently until just incorporated.

Fold in the sugar-free chocolate chips until evenly distributed.

Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until edges are lightly golden.