Preheat oven to 350 degrees F.

Heat a medium size sauce pan to medium low heat and whisk together the melted butter, granular monkfruit sweetener and 1/2 cup of the sugar free chocolate chips until the sweetener begins to dissolve and the chocolate is melted. Do not bring mixture to a boil, just slowly melt over medium low heat.

Remove the sauce pan from heat and allow to cool a few minutes. When the mixture has cooled slightly whisk in the eggs and vanilla extract.

Fold in the almond flour, remaining chocolate chips and nuts (if using).

Pour into a greased pie pan and bake for 30-35 minutes until the edges are firm and the center is no longer jiggling.