Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper.

In a large bowl, whisk together powdered sugar-free sweetener, Dutch cocoa powder, baking soda, and salt until smooth.

Add unsweetened creamy peanut butter and two large eggs to the dry ingredients, and stir until a sticky dough forms.

Gently fold in the sugar-free chocolate chips, ensuring even distribution.

Scoop 1-inch balls of dough onto the prepared baking sheet, spacing them 3 inches apart. Flatten each ball slightly.

Bake for 7-8 minutes, keeping an eye on them so they look slightly underbaked.

Allow cookies to cool on the sheet for a few minutes before transferring to a wire rack to cool completely.