Heat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper while the oven comes up to temperature.

Whisk the melted butter, peanut butter, Swerve, and egg in a medium bowl until fully smooth. The mixture should look glossy and uniform, with no streaks of egg or peanut butter.

Combine the almond flour, baking powder, baking soda, and salt in a separate bowl. Break up any floury clumps so the leaveners are evenly dispersed.

Stir the dry mixture into the peanut butter mixture until a dough forms. Stop when the dough looks smooth and holds together without excessive stickiness.

Fold in the chocolate chips with a light hand. Mix only until the chips are distributed through the dough.

Shape the dough into 8 large balls and arrange them on the parchment-lined baking sheet. Leave space around each ball so heat can circulate evenly.

Bake for 15 minutes at 350 degrees. Look for lightly golden edges and soft centers, then leave the cookies on the pan to cool completely.