In a large bowl or bowl of a stand mixer, combine butter, cream cheese, Swerve Confectioners, and Swerve Brown. When adding the Swerve Brown, sprinkle it on top of the other ingredients to make sure it evenly distributes when mixing.
Mix on medium-high for 5-6 minutes until fluffy.
Then, add one egg and mix it in on low. Add the second egg and do the same.
Add heavy whipping cream and vanilla extract, scrape down the sides of the bowl, and mix on low until well combined.
In a small bowl, thoroughly combine the coconut flour, baking soda, salt, and Glucomannan powder. Add the dry ingredients to the wet and mix in on low for 30 seconds until combined.
Fold the chocolate chips into the cookie batter.
Using a medium cookie scoop (1 1/2 tbsp), scoop 21 cookies onto two non-stick cookie sheets.
Gently flatten each cookie to approximately 2” in diameter and 1/2” thick.
Bake for 12-14 minutes until the cookies have started to lightly brown around the edges. Do NOT overbake! The cookies will still seem soft on top and will firm up as they cool.