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

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

In a separate bowl, combine unsweetened creamy peanut butter and eggs, mixing until a sticky dough forms.

Gradually fold the dry mixture into the wet ingredients until just combined.

Gently fold in sugar-free chocolate chips into the dough.

Drop rounded spoonfuls of dough onto the prepared baking sheet, leaving space between each mound.

Bake for 7-8 minutes until slightly underbaked.

Let the cookies cool on the baking sheet for at least 5 minutes before transferring to a wire rack.