Preheat oven to 350. Line a large 11x14 cookie sheet with parchment paper.
Melt the butter and chocolate in the microwave, microwaving for 30-second intervals and stirring after each. Stir in the sweetener, almond flour, gelatin, vanilla, and salt.
Spread on the prepared sheet. It should be about ¼ to ½ inch thick. Sprinkle with the chocolate chips.
Bake for 18-22 minutes. Check this early and often. It can burn quickly. I recommend checking at 10 minutes and every 2 minutes after that until it is golden brown.
Cool completely and then chill for at least 2 hours in the fridge or freezer. Break into pieces. Store in the fridge or freezer.
Notes
Nutrition: This recipe has 12 servings. There are 4.4 NET carbs per serving.Storage: To maintain crispness this MUST be stored in the fridge or freezer until you are ready to eat it.Swaps: You can swap the white chocolate chips and/or peanut butter chips for sugar free chocolate chips. It's also fine to add chopped nuts too. Notes on Sweeteners:
I use my own blend of xylitol, erythritol, and stevia in most of my recipes. This particular recipe needs a 1:1 sweetener. I chose to use xylitol. I am not sure if other 1:1 sweeteners will work. If you try this with another one please let me know in the comments how they turn out.