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In a stand mixer, cream together the butter and sugar-free sweetener until light and fluffy. Add the egg and beat until combined. Scrape the edges of the stand mixer using a rubber spatula.
In a separate bowl, stir together the almond flour, cocoa powder, baking soda and sea salt until well-combined. Pour the flour mixture into the stand mixer with the butter-sugar and beat on medium-high speed until a thick dough forms. Add in the chocolate chips/chunks and beat until combined.
Refrigerate the dough for at least 2 hours.
When ready to bake, preheat the oven to 375 degrees F and line a baking sheet with parchment paper (or spray with cooking oil).
Scoop mounds of dough using a small ice cream scooper or form dough into balls using your hand. Drop dough on a baking sheet. Bake for 8 to 10 minutes or until cookies reach desired done-ness.
Allow cookies to cool at least 15 minutes before transferring to a wire rack to cool the rest of the way.