Prep your pan and oven. Heat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy lifting. Lightly grease the sides.

Mix the dry ingredients. In a large bowl, whisk 2 cups almond flour, 2 tablespoons coconut flour, 1 teaspoon baking powder, and 1/2 teaspoon salt. Break up any almond flour clumps so the texture stays smooth.

Combine the wet ingredients. In another bowl, whisk 1/2 cup melted butter (slightly cooled), 2/3 to 3/4 cup granulated keto sweetener, 2 large eggs, and 2 teaspoons vanilla extract until glossy.

Bring it together. Pour the wet mixture into the dry mixture. Stir with a spatula until a thick, scoopable dough forms. If it seems too dry, add 1 tablespoon almond milk or water to loosen slightly.

Fold in the chocolate chips. Add 1/2 to 3/4 cup sugar-free chocolate chips. If using nuts, fold in up to 1/2 cup. Distribute evenly so each bite gets chocolate.

Press into the pan. Transfer the dough to the prepared pan. Use a spatula or damp fingertips to press it into an even layer. Sprinkle a few extra chips on top if you like.

Bake. Bake for 18–22 minutes, until the edges are golden and the center is set but still soft. A toothpick should come out with a few moist crumbs, not wet batter.

Cool completely. Let the pan cool on a rack for at least 30–45 minutes. This helps the bars firm up for clean slices.

Slice and serve. Lift out using the parchment and cut into 12–16 squares. Enjoy as is, or warm slightly to melt the chips.