Preheat the oven to 325 degrees F.

Combine the peanut butter, sweetener, vanilla extract, baking powder, salt, and egg until a smooth cookie dough batter forms.

Scoop the dough into a 24-count mini muffin tin (this is much easier with a silicone pan. If using a metal pan, grease the pan well and/or line it with mini muffin liners)

Lightly press an indention with a 1/2 teaspoon measuring spoon.

Bake the cookies 12-15 minutes until set. note: remember, the cookies will finish baking on the hot pan once you remove them from the oven. They are done when they have set and no longer have a shiny appearance in the center of the cookie

While the cookies are cooling completely, make the ganache.

Finely chop the chocolate chips and place in a heat proof bowl. Heat the heavy cream until it is piping hot and pour over the chocolate. Cover and allow the chocolate to sit 2 minutes.

Stir the chocolate until a smooth, creamy ganache forms.

Once the cookies have cooled completely, Add the ganache to each cookie cup and top with sea salt if desired.

Keep the cookies stored in an airtight container in the fridge.