Preheat a convection oven to 325°F (163°C) and line a heavy-gauge baking sheet with a silicone mat or parchment paper.

In a primary mixing bowl, combine almond flour, brown erythritol, baking soda, and sea salt. Whisk thoroughly to ensure even distribution of leavening agents and to remove clumps.

In a separate bowl or using a stand mixer with a paddle attachment, cream the softened butter until light and aerated.

Incorporate the egg and vanilla extract into the butter, beating until the emulsion is stable.

Gradually integrate the dry ingredient mixture into the wet base on low speed until a cohesive, slightly tacky dough forms.

Manually fold in the sugar-free chocolate chips using a silicone spatula.

Using a calibrated #40 scoop (approx. 1.5 tablespoons), portion the dough into 12 uniform spheres and place them 2 inches apart on the prepared baking sheet.

Depress each dough ball slightly to a thickness of 0.75 inches, as keto doughs possess lower spread coefficients than traditional wheat-based doughs.

Bake for 10 to 12 minutes, or until the peripheral edges exhibit a light golden-brown hue while the centers remain soft to the touch.

Remove from heat and allow to sit undisturbed on the baking sheet for 15 minutes to facilitate the setting of the internal structure as the sweetener cools.