Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and set aside.

Using a hand mixer, cream the Swerve sweetener and cream cheese. When nice and creamy add in the baking powder, stevia, cocoa powder and egg.

Mix well until a dough forms. Add the chocolate chips and mix with a spoon to incorporate.

Spoon out the cookies on the cookie sheet. The dough is very sticky. Flatten the cookie dough with your fingers. Or take a piece of wax paper and spray it generously with cooking spray. Then place it on the cookies and flatten them with your hand. That way you won't get your hands messy.

Bake for 8-10 minutes. You want the cookies to be firm to the touch but not too firm.

Take out of the oven and let cool completely before eating. Eat immediately or store in the refrigerator or freezer. 

*Note* I used Guittard or Divine cocoa rouge powder. It's a better brand of cocoa powder and has less carbs. You can use regular cocoa powder but it might increase the carbs. 

For the chocolate chips I used low carb ChocZero or Lily's dark chocolate stevia sweetened mini chips.