In a large bowl, beat the cream cheese with the sweetener until well combined. Add the cream and vanilla and beat until smooth. Set aside.
Preheat the oven to 350F and line a muffin pan with 12 silicone or parchment muffin liners.
In a large blender, combine the eggs, almond milk, melted butter, and vanilla. Blend until smooth.
Add the almond flour, sweetener, cocoa powder, baking powder, espresso powder, and salt. Blend until smooth. If your batter is overly thick, try adding a tablespoon of almond milk or even water. It should be scoopable but not liquidy.
Divide the batter evenly among the prepared muffin cups, filling each no more than 2/3 full. With the back of a spoon, create a well in the center of each muffin.
Divide the cream cheese filling among the wells, adding about 1 1/2 tbsp to each muffin. Sprinkle the tops of the muffins with chocolate chips
Bake 20 to 25 minutes, until the edges are set and the centers are puffed up. Remove and let cool in the pan (the centers will sink, this is normal).