Preheat the oven to 350°F (177°C). 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 the eggs to the dry mix. Stir vigorously until a cohesive, slightly sticky dough forms.

Fold in the sugar-free chocolate chips, ensuring they’re well distributed through the dough.

Drop tablespoon-sized mounds (about 1 inch across) onto the prepared sheet, leaving around 3 inches between each.

Wet your fingers and gently press each mound to flatten and smooth the tops slightly.

Bake for 7–8 minutes. The centers may appear a bit soft upon removal; that’s normal. They’ll firm up as they cool, so avoid overbaking.

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