Preheat your oven to 350°F (175°C). Line an 8x8-inch baking dish with parchment paper, leaving overhang for easy removal.
In a mixing bowl, whisk together almond flour, coconut flour, melted butter, keto sweetener, egg, vanilla extract, and chocolate chips until a dough forms.
Press three-quarters of this dough evenly into the bottom of your prepared pan, forming a smooth, even layer.
In another bowl, beat softened cream cheese with keto sweetener until smooth and creamy. Add the egg and vanilla extract, mixing just until combined.
Crumble the remaining cookie dough over the cheesecake layer, leaving small gaps so the cheesecake peeks through.
Bake for 25–30 minutes, or until the top is golden and the center is set but still slightly jiggly.
Allow the bars to cool completely at room temperature, then refrigerate for at least 1–2 hours to firm up before slicing.
Lift the bars out of the pan using the parchment overhang, slice into squares, and serve chilled or at room temperature.
