Preheat your oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper or a silicone mat.

In a large mixing bowl, combine your creamy peanut butter and the granulated sweetener. Use a sturdy wooden spoon or a hand mixer. You want the mixture to look pale and fluffy.

Add in the room temperature egg and the vanilla extract. Beat until the mixture is cohesive.

Sift the almond flour, baking soda, and salt into the wet mixture. Gently fold them in. The dough should be thick and slightly tacky but manageable.

Scoop about a tablespoon of dough at a time and roll it into a neat ball about one inch in diameter. Space them two inches apart on your baking sheet.

Bake for 8 to 10 minutes. The edges should be just barely golden. Be careful not to overbake, keto treats can dry out quickly.

Immediately after removing the pan from the oven, gently press a sugar-free chocolate star into the center of each cookie.

Let the cookies sit on the tray for at least 10 minutes. The residual heat will finish setting the centers while the chocolate softens and then firms back up.