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Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
In a large bowl, add the softened butter and cream it with a hand mixer or a whisk. Once creamed, add sweetener and continue stirring until combined.
Add egg, almond butter, vanilla extract and salt to the creamed butter. Using a whisk or fork, stir the wet mixture for a couple of minutes until smooth.
Once smooth and lump free, add almond flour and baking powder. Stir to combine into a cookie dough, then fold through the chocolate chips.
Refrigerate the cookie dough for at least 15 minutes.
Scoop out some dough balls and shape the cookies. Transfer to the parchment paper covered baking sheet, spacing them apart.
Bake in hot oven for 8 to 12 minutes, do not overbake. Before removing the cookies from the baking sheet, let them cool completely to ensure they won't fall apart.