Preheat your oven to 350 F and line a baking sheet with parchment paper.
In a large bowl, beat the softened butter with the brown sugar erythritol and granulated erythritol until light and creamy. Add the egg and vanilla extract, mixing until well combined.
Add the almond flour, baking soda, and sea salt. Stir until a thick dough forms. Fold in the sugar-free chocolate chips.
Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each cookie slightly with your palm.
Bake for 10 to 13 minutes until the edges are golden brown but the centers still look slightly soft. They will firm up as they cool.
Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack. They get perfectly chewy once fully cooled.
