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Preheat the oven to 325ºF and lightly grease an ovenproof 10 inch skillet.
In a medium bowl, whisk together the almond flour, sweetener, cocoa powder, espresso powder, collagen, baking soda, and salt.
Add the melted butter, egg, and vanilla extract and stir until the dough tomes together. Stir in the chocolate chips, reserving a tablespoon or so for the top of the cookie.
Spread the dough in the prepared skillet and top with the remaining chocolate chips. Bake 18 to 23 minutes, until the top is just barely firm to the touch. The cookie will be very soft and puffed when removed from oven.
Let cool at least 15 minutes before serving. When warm, it will not come out in proper pieces so you will need scoop it out to serve onto plates. It will continue to firm up as it cools so if you want to serve it in pieces, let it cool completely before cutting.