Preheat the oven to 375F.

Crack the egg into a stand mixer bowl, add the sweetener, and whisk it until the mixture is foamy. Add in the hazelnut meal and stir well to mix, then finally add in the low carb chocolate chips.

Line a small baking sheet with a silicone mat and form the mixture into 10 small balls. Place them onto the baking sheet and flatten them down.

Bake for 8-10 minutes or until the edges have darkened slightly. Leave to cool for 5 minutes (they will still be soft) then transfer to a wire cooling rack.

When fully cool, store in an airtight container.