These No Bake Keto Cheesecake Bars taste just like Almond Joy! A creamy coconut filling topped with chocolate, coconut, and almonds, all atop a chocolate crust.
In a medium bowl, whisk together the almond flour, cocoa powder, sweetener, and salt. Stir in the coconut oil until the mixture begins to clump together.
Transfer to the baking pan and press firmly and evenly into the bottom. Place in the freezer while preparing the filling.
Filling
In a large bowl, beat the cream cheese with the sweetener until well combined. Beat in the coconut and vanilla extract.
Add the coconut cream and beat in on low until well combined. **If the coconut cream is really firm when you take it out of the can, gently soften in the microwave before adding to the cream cheese mixture.
Spread the filling evenly over the crust and freeze until firm, about 2 hours.
Topping
In a small saucepan over medium heat, bring the cream to just a simmer. Remove from heat and add the chopped chocolate. Let sit a few minutes to melt.
Whisk in the powdered sweetener until smooth, then pour about two-thirds of the topping over the chilled bars and spread to the edges. Immediately sprinkle with the coconut and almonds.
Drizzle the remaining chocolate over top to help secure the coconut and almonds, then freeze for another hour to set.
Cut into 16 bars and press a chocolate covered almond into the top of each square, if desired.