Beat the Swerve and butter together in a mixer on medium speed until smooth and fully combined, scraping down the sides as needed. Beat in the eggs, one at a time. Beat in the vanilla.

In a mixing bowl, whisk together the almond flour, baking soda, and salt. Turn the mixer to low and gradually add the almond flour mixture to the butter mixture. Using a rubber spatula, make sure the batter is fully mixed. Stir in the chocolate. Refrigerate the dough for 30 minutes.

Preheat the oven to 350 degrees. Line baking sheets with parchment paper or silicone baking mats.

Drop tablespoons of dough onto the prepared sheets, 2-3 inches apart. Bake for 10-13 minutes, rotating the pans halfway through. Let cool on the pans for 10 minutes, then transfer to a wire rack to finish cooling.