In a large mixing bowl, use a hand mixer to beat the softened cream cheese and butter together until the mixture is light, fluffy, and completely smooth.

Add the powdered sweetener, vanilla extract, and salt to the bowl and continue mixing until fully incorporated.

Gradually add the almond flour one half-cup at a time, mixing on low speed until a thick, cohesive dough forms with no dry flour visible.

Use a spatula to gently fold in the sugar-free chocolate chips until evenly distributed throughout the dough.

Line a small tray or plate with parchment paper.

Using a small cookie scoop or a tablespoon, portion the dough into 16 equal-sized balls and roll them between your palms to smooth.

Place the balls on the prepared tray and refrigerate for at least 60 minutes to allow the fats to set and the texture to firm up.

Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months.