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Preheat the oven to 400F and grease an 11x17 inch baking pan. Line the pan with parchment and grease the parchment paper.
In a blender, combine the eggs, almond milk, butter, and vanilla extract. Blend briefly to combine.
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.
Pour the batter into the prepared baking pan and spread to the edges with an offset spatula. Sprinkle the top with chocolate chips.
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.
Serve with butter and your favorite low carb pancake syrup.