Preheat and prep: Heat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment, leaving overhang for easy lifting. Lightly spray the parchment.

Mix dry ingredients: In a large bowl, whisk 1 cup almond flour, 1/4 cup ground flaxseed, 1/2 cup cocoa powder, 1/3–1/2 cup granulated zero-calorie sweetener (to taste), 1 scoop (about 30 g) protein powder, 1 teaspoon baking powder, and 1/4 teaspoon fine sea salt. Break up any clumps.

Blend wet ingredients: In another bowl, whisk 2 large eggs, 1/2 cup natural peanut butter, 1/2 cup unsweetened almond milk, and 1 teaspoon vanilla extract until smooth. If your peanut butter is firm, warm it slightly to soften.

Combine: Pour the wet mixture into the dry. Stir with a spatula until just combined. The batter will be thick—closer to brownie batter than cake. If it’s too stiff to spread, add 1–2 tablespoons more almond milk.

Fold in chocolate: Add 1/4–1/3 cup dark or sugar-free chocolate chips if using. Fold gently to distribute.

Spread and smooth: Transfer batter to the prepared pan. Use a damp spatula to press it into an even layer, reaching all corners. Sprinkle flaky salt on top if you like that salty-sweet finish.

Bake: Bake for 16–20 minutes. Start checking at 16 minutes. You want the center set but still a touch soft; a toothpick should come out with a few moist crumbs, not wet batter.

Cool completely: Let the pan cool on a rack for at least 30–45 minutes. Cooling helps them set and slice cleanly without crumbling.

Slice: Lift the slab out using the parchment and cut into 10–12 bars, depending on your preferred size and macros.