Preheat your oven to 350°F (175°C) and line a 9x9 inch baking pan with parchment paper.

In a large mixing bowl, whisk together the almond flour, optional protein powder, baking powder, and a pinch of salt.

In another bowl, cream together the softened unsalted butter and monk fruit sweetener until light and fluffy.

Add the eggs and vanilla extract to the creamed mixture, beating until smooth.

Gradually mix the dry ingredients into the wet ingredients, stirring until a cohesive dough forms.

Spread the dough into the lined baking pan evenly.

Bake for 20-25 minutes or until the edges are golden brown.

Remove from the oven and let cool for about 10 minutes on a wire rack.

Once cooled, slice into squares and serve, optionally topping with chocolate chips or decorative frosting.