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Preheat oven to 350 degrees.
In a small bowl, whisk almond flour, baking powder and salt together. Set aside.
In a large bowl, cream together the butter and sugar substitute. Beat in egg and mix in heavy cream and vanilla.
Slowly sprinkle in the dry ingredients to the wet ingredients. Once combined mix in the chocolate chips.
Scoop into 1 inch balls, flatten and place on a parchment lined baking tray. Refrigerate dough for at least 30 minutes or overnight.
Bake at 350 for 12 to 15 minutes. Bake until edges start to brown. Let rest on a baking tray for 2 minutes then transfer to a cooling rack.