Preheat the oven to 350ºF and line an 8x8 inch metal baking pan with parchment paper with overhanging edges.
In a large bowl, whisk together the almond flour, sweetener, coconut flour, and salt. Stir in the melted butter and vanilla until the dough begins to clump together.
Press a little over half of the dough into the prepared baking pan and bake 10 minutes. Remove from the oven and let cool 10 minutes.
Spread the jam over the cooled crust, then take the remaining crust mixture and sprinkle it over to cover all of the jam. Press lightly with your hands to even out the top crust.
Bake another 20 to 25 minutes, until the topping is golden brown. Remove and let cool completely, then refrigerate 1 hour to firm up.
In a medium bowl, whisk the powdered sweetener with 2 tablespoons of the heavy cream. Add more cream or water as needed to thin out the glaze.
Spread over the chilled bars and sprinkle with the keto sprinkles. Return to the fridge for 30 minutes or so to set the glaze. Remove by the edges of the parchment and cut into 16 bars.
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Notes
Storage Information: To keep them firm, I recommend storing the bars in a covered container in the fridge. They are tasty both chilled and at room temperature. They can also be frozen for several months.