Step 1

Preheat the oven to 400F and grease an 11x17 inch baking pan. Line the pan with parchment and grease the parchment paper.

Step 2

In a blender, combine the eggs, almond milk, butter, and vanilla extract. Blend briefly to combine.

Step 3

Add the almond flour, sweetener, coconut flour, baking powder, and salt and blend again until smooth. Let the batter sit a few minutes to thicken.

Step 4

Pour the batter into the prepared baking pan and spread to the edges with an offset spatula. Sprinkle the top with chocolate chips.

Step 5

Bake 12 to 15 minutes, until the edges are golden and the center is firm to the touch. Remove and let cool a few minutes, then cut into 15 large squares.

Step 6

Serve with butter and your favorite low carb pancake syrup.