Preheat oven to 375°F. Line a baking sheet with parchment paper lightly greased with coconut oil or aluminum foil.
In a small bowl whisk almond flour, baking powder, baking soda and coconut flour.
In a microwave-safe bowl, melt chocolate and butter for 1 to 2 minutes, until butter is melted, and chocolate has softened. (You can also do this step on the stove top.)
Let stand 2 minutes and vanilla and stir until smooth.
With an electric mixer on medium speed, beat eggs and sugar substitute until light and fluffy, about 3 minutes.
Gradually beat the slightly warm chocolate mixture into the egg mixture until well-blended, about 1 minute.
Turn mixer speed down to low and mix in flour mixture just combined.
Drop slightly rounded teaspoonfuls of dough onto prepared sheet. Bake 5 to 6 minutes, until just set but still soft on top.
Gently remove pan from oven, let cookies cool for 5 minutes on pan (*very important or cookies will go super flat as they deflate when moved too early…think soufflé)
Transfer to a wire rack to cool completely.