Pre-heat oven to 350F and grease a 10 inch oven proof skillet with butter or cooking spray.
Add melted butter and sweetner to a stand mixer (or hand mixer with a large bowl) mix on medium until combined.
Add 2 eggs and vanilla and mix until all combined.
Add in almond flour, baking soda and salt. Mix until dough forms.
Fold in Lily's Chocolate Chips.
Press into skillet in an even layer.
Bake in the pre-heated oven for 20-25 minutes. 20 minutes will result in a gooey skillet cookie while 25 minutes will be firmer.
Cut into 10 slices and serve with your favorite keto friendly ice cream