Set your conventional oven to 175 Celsius / 350 Fahrenheit and line a flat baking sheet with parchment paper. A properly heated oven ensures the cookies begin setting immediately upon entering the heat.

Whisk the almond flour, baking powder, cocoa powder, and granulated erythritol together in a medium mixing bowl. The dry mixture should look uniform with all cocoa and flour lumps completely broken apart.

Add the softened butter and medium egg directly to the dry ingredients, mixing thoroughly with a fork. A cohesive, thick, and glossy chocolate dough will form as the fats blend into the nut flour.

Fold the sugar-free chocolate chips into the dough, setting a small handful aside for the tops. The chips should be evenly distributed throughout the dark dough mixture.

Portion the mixture into nine equal balls, arrange them on the lined baking sheet, and flatten them into your desired cookie shape. The dough will spread very little during baking, so shape them exactly as you want the finished cookies to appear.

Bake for approximately 12 minutes until the outer edges are set to a light touch, then let the cookies rest on the baking sheet until completely cooled. The surface will transition from glossy to a soft matte finish, indicating the structure is ready to firm up at room temperature.