Gather all the ingredients.
Preheat oven to 325F.
In a small Teflon fry pan, add butter on medium-low heat. Melt and continuously mix the butter until color turns amber/light brown, about 3-4 minutes. Once browned, remove from heat and let it cool down.
In the meantime use a large mixing bowl to combine Almond Flour, Swerve/Monkfruit, cream cheese, vanilla extract and browned butter. Mix well for about 1 minute with a hand/stand mixer. Note - make sure browned butter is at room temperature when pouring otherwise it will 'cook' the batter.
Once mixed, fold in the Low Carb Chocolate Chip by hand.
Roll the dough into 1 inch size balls and place on a silicone baking mat or greased baking sheet.
Press down the dough balls using your palm of your hand to roughly 1/4 inch thickness.
Bake at 325 F for 16-20 minutes (ours took 17 minutes) or until bottom edges start to slightly brown. Once done, wait at least 10 minutes for cookie to cool down prior to handling. We prefer enjoying the cookies once they have completely cooled down and hardened, which takes about 1 hour, but it's up to you!