Preheat the oven to 350 degrees and grease a standard 12-well muffin pan with coconut oil or avocado oil spray.
In a large mixing bowl, combine almond flour, confectioner’s swerve, salt, and cinnamon. Use a hand mixer to mix in the butter until a crumbly dough forms. Add in an egg and vanilla until just mixed.
Scoop an even amount of dough into each prepared wells of the muffin tin. Use your fingers to mold the dough up the sides, coming about 3/4ths of the way up, forming cups. If the dough gets hard to work with, you can spray your fingers with cooking spray.
Bake for 13-16 minutes, until the edges are browned.
Let the cookie cups cool in the pan while you prepare the filling.
To prepare the cream filling, start by straining the ricotta so there is no excess liquid. Place it on some folded paper towels or a clean kitchen towel and pat it dry to absorb as much moisture as possible and set aside.
Pour the whipping cream into a large mixing bowl. Use an electric mixer to whip the cream into stiff peaks. Add the confectioner’s swerve, cinnamon, ricotta, and vanilla and use the electric mixer to mix until everything is smooth.
When the cookie cups are completely cool, carefully remove them from the muffin tin and place them on a cooling rack.
Fill a pastry bag or a zip top bag with the ricotta cream filling. If you are using a zip top bag, cut a small opening in the corner of one of the bottom corners to push the filling out of.
Fill each one of the cookie cups up about 3/4ths of the way full with the filling. Top each one with 1 teaspoon of chocolate chips. Serve immediately or store leftovers in the refrigerator for up to a week. ** If you are saving some for leftovers, it's best to save the filling seperarly and fill the cups right before serving.**