Preheat the oven to 350F.
Line a slice tin or square baking tin with wax paper.
In a deep bowl combine almond flour, sweetener, cocoa powder, baking soda and salt.
With the help of an electric mixer blend (the slowest mode) until combined well.
Place chopped dark chocolate in a microwave safe bowl. Melt the chocolate in microwave for 15 seconds (at 20%).
To liquefy the coconut oil, simply immerse the bottom of the jar in hot water for a couple of minutes.
Combine melted chocolate and coconut oil in a bowl. Set aside.
Add vanilla essence and eggs one by one to the flour mixture and mix on a medium speed until a thick batter is formed.
Add the chocolate mixture to the flour mixture along with chopped almonds and continue to whisk until an even texture is formed.
Pour the batter into prepared baking tin. Bake for 25 minutes.
Let cool on wire rack.
Cut and serve.