Combine almond meal, coconut flour, unsweetened coconut, baking powder, and xanthan gum (if using) in medium bowl.
In another bowl, whisk together butter, sweetener, eggs, almond milk, and vanilla extract.
Pour butter mixture into dry mix and stir together until well combined.
Mix in chocolate chips.
Spread into a greased 8×8 baking pan and Bake at 350 degrees F for about 25-30 minutes.
Xanthan gum is not an essential ingredient, but it can give the elasticity that's often missing in gluten-free flours.Regular white granular low carb sweetener can be used instead of the golden. But it's best to add in a touch of blackstrap molasses or gold fiber syrup to give the taste of brown sugar.All almond flour can likely be used, but it will result in denser bars. To use all coconut flour, other changes would be needed such as using less of the flour and a little more egg and possibly more low carb milk.