In a large bowl, whisk together coconut flour, shredded coconut, sweetener, baking powder and salt.
Stir in eggs, coconut oil, 1/2 cup of the almond milk, and the almond extract. Add additional almond milk as needed. Your batter should be thicker than traditional pancake batter, but not so thick that you can't pour it and spread it around the pan. Coconut flour batters also tend to thicken up as they sit so you can add additional milk partway through.
Stir in toasted almonds and chopped chocolate.
Heat a large skillet over medium heat and brush with additional coconut oil or another cooking oil. Scoop about 2 heaping tablespoons of batter onto skillet and spread into a 4 inch circle. Repeat until you can't fit any more pancakes into skillet (you should get 3 or 4 in).
Cook until the bottom is golden brown and the top is set around the edges. You will see little bubbles start to come up in the center of the pancake, a good sign that it's cooked enough to flip.
Flip and continue cooking until second side is golden brown. Remove from pan and keep warm. Repeat with remaining batter.