In a large mixing bowl, pour melted butter, monk fruit sweetener, vanilla extract and the egg. Beat thoroughly with a hand mixer for about 20 seconds.
Then add in the almond flour, baking powder, xanthan gum and a pinch of salt.
Mix until well incorporated and texture turns doughy. Pour in the sugar-free chocolate chips and fold in nicely with a spatula.
Use your hand to form cookie dough into 2-3 inch sized balls. You should be able to make about 9-12 balls with the entire cookie dough. Place on the baking tray a few inches apart from each other.
Bake for 10 minutes.
Remove from oven and let cool.
While your cookies are cooling, take your Keto Pint Peanut Butter Cup Ice Cream out of the freezer. Lay your pint down on its side (remove lid & safety seal) and slowly begin to cut your pint into slices. (We recommend not too skinny of slices but also not too thick. Each pint should roughly make about 5-6 sandwiches)
Place your ice cream slices on the cookies and sandwich them together. Place in freezer for 20-30 minutes or until set.