Preheat oven to 350F for 15 minutes.

Line an 8x8 inch pan with parchment paper, leaving an overhang on two sides.

In a large bowl, combine the almond flour, coconut flour, salt, and baking powder. Whisk well to combine.

Using an electric hand mixer, beat the eggs and sweetener together on medium speed for 2 minutes until light and fluffy.

Add the almond butter, melted butter, and vanilla extract to the egg mixture. Beat until fully combined, about 1 minute.

Gradually add the almond flour mixture to the wet ingredients and mix on low speed until just combined, being careful not to overmix.

Gently fold in the chocolate chips with a spatula until evenly distributed.

Pour the batter into your prepared 8x8 baking pan and spread evenly with a spatula. Bake for 20-25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.