Combine the almond flour, coconut sugar, cacao powder, baking soda and salt in a bowl and mix well.
In a separate bowl whisk together the eggs, coconut oil and extracts
Add the flour mixture to the egg mixture and mix until just combined.
Fold in 1/4 cup of the chocolate chips and 1/4 cup of the almonds.
Spread the batter evenly into a greased (I used coconut oil) 10” cast iron skillet.
Mix the almond butter with the maple syrup, drop in small spoonfuls over the batter and swirl into the brownie batter.
Sprinkle over the remaining chocolate chips and sliced almonds.
Bake at 350 for 25 minutes.