Preheat the oven: 175°C / 350°F and line a baking sheet with parchment.
Combine fats & sweetener: Cream together the softened butter, cream cheese, and erythritol until light and fluffy (2–3 minutes).
Add wet ingredients: Mix in the egg and the vanilla, just until it’s incorporated; don’t overmix.
Whisk together dry ingredients: In a separate bowl, whisk the almond flour, baking powder, and salt.
Fold dry into wet with a spatula until no dry spots remain. Fold in the chocolate chips if using.
Portion: Drop 12 portions onto the prepared sheet; flatten each gently to ~1 cm (½ inch) thickness.
Bake: Bake 10-12 minutes, or until edges just start to turn golden; centers will be soft.
Rest & cool: Allow cookies to cool on the tray 5 minutes, then transfer to a rack to cool completely.
