Preheat the oven to 350F.

Add the butter, eggs, vanilla extract and sweetener to the bowl of a stand mixer. Beat until the mixture is fully combined.

In a separate bowl, stir together almond flour, flaxseed meal, vanilla protein powder, and baking powder. Add it to the wet mixture in the stand mixer, and beat until a dough has formed. Add the low carb chocolate chips and the blanched slivered almonds. Stir until they have been incorporated into the dough.

Roll the dough into small balls and place on cookie sheets that have been lined with silicone mats. Flatten them slightly, then bake in the oven for 10-12 minutes, or until the edges start to turn golden brown.

Transfer to a wire rack to cool completely, then store in an airtight container.