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Preheat the oven to 350°F (175°C). Grease a mini muffin tin or line it with silicone baking cups.
In a blender or food processor, blend the cottage cheese until smooth.
In a medium bowl, whisk together the almond flour, unsweetened cocoa powder, powdered erythritol, baking powder, and salt.
In another bowl, beat the eggs and vanilla extract. Add the blended cottage cheese and mix until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Fold in the sugar-free dark chocolate chips.
Divide the batter evenly among the mini muffin cups, filling each about ¾ full.
Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
Allow the brownie bites to cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely.