Pre-heat your oven to 350*F.
In a large bowl, whisk together all of your dry ingredients, from almond flour to salt.
Next, in another bowl whisk together your eggs, heavy cream and vanilla extract until smooth. Set aside.
In one more microwavable bowl, melt your chocolate chips and butter by microwaving in 30s increments. (It only takes me 2 x 30s rounds in the microwave to get everything smooth, as long as you stir lots in-between, this way the chocolate doesn't get too hot).
Next add your egg mixture to your dry ingredients and stir until partially mixed in.
Add your melted chocolate and butter mixture as well and stir until a thick dough forms.
Add your 1/4 cup of not melted chocolate chips to your batter and mix again.
Take large spoonfuls of dough and roll them into balls, space them out evenly on two ungreased cookie sheets and flatten them slightly (they won't spread much so flatten them to the size you want them after, see photos for this).
Bake for 8-10min. The cookies will seem under-done when they come out but they will set! The middles will remain soft but you'll be able to pick them up easily. I baked mine for 9min exactly and they come out great but if your oven leans on the hotter side, try 8min.
Make sure to let the cookies cool enough on the tray so that they are no longer hot and you can lift them. Place them on a wire rack to finish cooling. Enjoy your Keto Chewy Double Chocolate Cookies!
These are best warmed up a little in the microwave! You can freeze these in an airtight container between layers of wax paper or parchment paper. You can also store them on your counter the same way for up to five days.