Cream together the butter and Lakanto, and then cream in the egg, vanilla, molasses, and stevia glycerite. Stir in the almond flour, salt, and baking soda, and then fold in the chocolate chips.
Place a piece of plastic wrap directly on top of the cookie dough and chill (about 25 minutes in the freezer or 2 to 3 hours in the fridge).
Preheat oven to 325F. Get out a mini muffin tray and spray the inside of 20 wells with coconut oil. Divide the cookie dough between the 20 wells, and press it down.
Bake until golden, about 20 minutes. Cool to room temperature, and then pop out the cookie cups with a butter knife.