Preheat your oven to 350°F (175°C). Grease your 9x9 inch baking pan with a little butter or line it with parchment paper for easy cleanup.
In a mixing bowl, combine the softened unsalted butter (or ghee) and your chosen sugar-free sweetener. Use a whisk or hand mixer to cream them together until the mixture is light and fluffy.
Add the large egg and pure vanilla extract to the creamed mixture. Mix until everything is well combined.
In a separate bowl, whisk together the super fine almond flour, ground cinnamon (if using), sea salt, and baking soda.
Gradually add the dry ingredients to the wet mixture, using a spatula to fold them in until no flour streaks remain. Be careful not to overmix.
Fold in the sugar-free chocolate chips, ensuring they are evenly distributed throughout the dough.
Pour the cookie dough into your prepared baking pan, spreading it evenly. Bake for 25-30 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean.
Allow the bars to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. Once cooled, cut into squares or bars and enjoy!
