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Crust-
Preheat oven to 325F and grease a 9-inch square
pan well.
In a medium bowl, whisk together almond flour,
shredded coconut, baking powder and salt.
In a large bowl, beat butter with Swerve and
coconut sugar until well-combined and fluffy.
Beat in egg and vanilla extract.
Beat in almond flour mixture until dough comes
together, then stir in chocolate chips. Press
about two-thirds of the dough into the bottom
of the prepared pan. Bake 10 to 12 minutes,
then remove from oven and let cool (it will not
be fully baked at this point).
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Filling-
In a large bowl, beat cream cheese with
sweetener and whipping cream until combined.
Beat in egg and vanilla extract until smooth
and creamy.
Pour filling over the cooled crust. Take
remaining cookie crust mixture and crumble over
the top of the filling, pressing lightly to
adhere.
Bake 25 minutes or until crust is golden and
filling is just a little jiggly in the center.
Remove from oven and let cool, the refrigerate
for 1 hour until set.
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