1/2 cup softened salted butter

1/3 cup Gentle Sweet, DIY Gentle Sweet (my pick), or low-carb sweetener of choice

2 large eggs

1 tablespoon vanilla extract

2 cups blanched almond flour

1/2 teaspoon baking soda

2/3 cup sugar-free chocolate chips

Preheat oven to 350º F and spray two baking sheets with coconut oil baking spray. Set aside.
Using a stand mixer, beat together butter and sweetener. Add eggs one at a time, beating for one minute and scraping the bowl after each addition. Beat in vanilla extract.
Add almond flour and baking soda and mix until thoroughly combined. Fold in chocolate chips with a spatula.
Use a tablespoon-size cookie scoop to portion out 18 cookies, dividing them between the two prepared pans. It's alright if they're fairly close together because they won't spread much.
Bake cookies for 7 minutes, then rotate pans top to bottom and front to back and bake for 7 minutes more. Cool on pans for five minutes, then transfer cookies to a wire rack and cool completely. Store cookies in an airtight container at room temperature for up to three days or in the freezer for up to two months.