Use a handheld whisk or electric mixer to cream together the butter and coconut sugar. If using a handheld whisk, you really having to vigorously whisk it for a good 30 seconds. You want it to be fluffy, creamy, and light brown in color.
Add the egg, vanilla and food coloring and whisk again until combined.
Add the almond flour, cocoa powder, baking soda, and sea salt.
Mix again until combined.
Fold in most of the chocolate chips, reserving some to sprinkle on top.
Grease your skillet with butter. I like using two smaller (6 inch) cast iron skillets, but you can use one larger 8 inch.
Transfer the dough into the skillet and spread it out evenly.
Add additional white chocolate chips on top.
If using smaller skillets, bake for 8 – 10 minutes until the edges are stiff but the center is still gooey. If you want it more cooked through, bake for 12 – 15 minutes.
Top with ice cream, additional melted white chocolate, or whatever you like!