Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper.

In a mixing bowl, whisk together the powdered sweetener, Dutch cocoa, baking soda, and salt until evenly blended.

Add the peanut butter and eggs to the dry mix and stir vigorously until a cohesive, slightly sticky dough forms.

Fold in the sugar-free chocolate chips.

Drop tablespoon-sized mounds onto the prepared sheet, leaving about 3 inches between each.

Wet your fingers and gently press each mound to slightly flatten them.

Bake for 7–8 minutes. The centers may look a bit soft when pulled out; they'll firm up as they cool.

Let the cookies rest on the pan for a few minutes before transferring to a wire rack to cool completely.