In a medium mixing bowl, combine the softened butter and powdered sweetener using a hand mixer or spatula until a smooth, creamy paste forms.

Whisk in the vanilla extract and salt until fully incorporated.

Add the almond flour to the bowl and stir until the mixture reaches a crumbly, dough-like consistency.

Drizzle in the heavy whipping cream and mix until the dough is cohesive and smooth; add an additional teaspoon of cream if the dough remains too dry.

Gently fold in the sugar-free chocolate chips until evenly distributed throughout the dough.

Portion the dough into small balls or serve in a bowl. Store in an airtight container in the refrigerator for up to 7 days.