Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper.
In a medium mixing bowl, whisk the almond butter with the eggs until smooth. When the mixture becomes sticky and difficult to mix, start adding water gradually, a tablespoon at a time until you reach a smooth consistency. You will likely need to add 1/4 cup of water.
Add in salt, cocoa powder, and designer keto protein powder. Just as in step 2, you want a smooth, easy to mix the batter, so add water until you reach that consistency. How much water you will need depends on the consistency of the almond butter you use.
Mix in the baking soda.
Spoon 18 mounds of the batter onto the prepared baking sheets, spacing the cookies 1.5 inches apart (they expand as they bake). Do not flatten the mounds.
Top each cookie with 5-6 chocolate chips, gently pressing them in.
Place the cookie sheets on the middle and bottom oven racks. Bake the cookies for 8 minutes.
