Ingredients:

2 cups almond flour

1/4 cup shredded coconut

1/4 cup chopped walnuts

1 1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup (1 stick) margarine, softened

1/4 cup sugar substitute (truvia)

1 egg

1 teaspoon vanilla extract

1/2 cup sugar-free chocolate chips

1 (8-ounce) package reduced-fat cream cheese, softened (filling)

1/4 cup sugar substitute (filling)

1/4 cup fat-free sour cream (filling)

1/2 teaspoon vanilla extract (filling)

Directions:

1. Preheat oven to 325 degrees F. Coat an 8-inch square baking dish with cooking spray.

2. In a medium bowl, combine flour, coconut, walnuts, baking powder, and salt.

3. In a large bowl, beat margarine with sugar substitute until fluffy. Beat in egg and vanilla extract. Add flour mixture and beat until dough comes together stir in chocolate chips. Press three-quarters of dough into bottom of baking dish set remaining dough aside.

4. Bake 12 minutes, then remove from oven.

5. To make Cheesecake Filling, in a large bowl, beat cream cheese, sugar substitute, and sour cream until combined. Beat in egg and vanilla until smooth. Pour filling over crust. Crumble remaining dough over top of filling, pressing lightly.

6. Bake 25 to 30 minutes, or until filling is set in center and crust is golden. Let cool, then refrigerate 4 hours, or until firm. Cut into bars and serve.

Bon Appetit!