Preheat the oven to 350℉ (175℃) and line a baking sheet with parchment paper or a silicone mat.
In a large mixing bowl combine peanut butter, low carb sweetener, egg, and vanilla extract. Mix well until a dough is formed.
Using a tablespoon sized cookie scoop, or rolling with hands into 1-inch balls, and place on the prepared baking sheet. Using a fork, press down on dough twice in a criss-cross pattern.
Bake in the oven 10 to 14 minutes or until edges are firm.
Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Melt chocolate chip in the microwave or a double boiler. Dip cookies in melted chocolate and set on wire rack to cool. One the cookies are dry to touch they can be stored in an airtight container.
Notes
*All nutritional data are estimates based on the products I used*Servings: 20, Serving Size: 1 cookie, Net Carbs Per Cookie: 2g