Preheat your oven to 175°C (350°F). Line a baking sheet with parchment paper.

In a large bowl, mix almond flour, erythritol, baking soda, and salt.

In a separate bowl, cream together the butter and erythritol until light and fluffy.

Add the egg and vanilla extract to the butter mixture and mix well.

Combine the wet and dry ingredients and mix until a dough forms.

Fold in the sugar-free chocolate chips.

Scoop the dough onto the prepared baking sheet and flatten slightly.

Bake for 10-12 minutes, or until the edges are golden brown.

Allow cookies to cool before serving.