Preheat oven to 350˚F.
Line a baking sheet or cookie sheet with parchment paper. Set aside.
In a large mixing bowl whisk together the eggs, butter, heavy cream, and vanilla.
Whisk in the sweetener.
In a separate bowl combine almond flour, baking powder, and salt; whisk to incorporate.
Add the flour mixture to the egg mixture and stir to combine.
Fold the chocolate chips into the batter.
Pinch off enough cookie dough to make about 1 ½-inch balls.
Transfer cookie balls to prepared baking sheet and arrange them 3-inches apart.
Using the palm of your hands, or the bottom of a drinking glass, flatten the cookie balls to desired size. The cookies will not spread while baking.
Bake cookies for 14 minutes, or until golden on top. Start checking for doneness at around the 12-minute mark.
Remove from oven and let stand on baking sheet for 2 minutes.
Transfer to a wire rack to cool.