Preheat the oven to 350F and line a muffin pan with silicone or parchment paper liners.
In a large bowl, whisk together the almond flour, sweetener, baking soda, and salt. Add the egg, butter, and vanilla extract and stir until the dough comes together. Stir in the chocolate chips.
Roll the dough into 10 balls and place them into the prepared muffin cups. Press a keto peanut butter cup directly into the center of the ball until the dough pushes up the sides of the muffin cup.
Bake 12 to 15 minutes, until the cookie dough is golden brown on the edges. Remove and let cool completely in the pan.