In a small bowl, whisk together the whipped cream cheese and powdered erythritol. Add the heavy cream and whisk for another 2 minutes until light and fluffy. Place the bowl in the freezer until assembly.
Preheat your oven to 350F / 180C and line a mini-muffin tin with paper. Add the almond flour, cocoa powder, baking powder, and salt to a medium-sized bowl. Whisk until no lumps remain and set aside.
In a large bowl, add the room temperature butter, cream cheese, and swerve. Beat using a hand blender or stand mixer until combined. Add the eggs and continue to mix.
In a small bowl, mix the instant coffee and hot water. Once dissolved, add the mixture to the bowl with the wet ingredients. Mix to combine.
Add the dry ingredients to the wet. Fold the mixture using a spatula until incorporated. Do not over mix.
Add the first layer of batter into the tin holes using a cookie scoop. Take the cream cheese frosting out of the freezer, and add 1 tsp on top of the batter in each hole. Cover the frosting with another 1-2 tsp of batter.
Sprinkle the chocolate chips on top of the unbaked muffins. Bake for 12-15 minutes, or until an inserted toothpick comes out clean. Let them cool for 10 minutes before handling.
You can serve these mini muffins warm or at room temperature. Store them in an airtight container for up to 3 days at room temperature.