Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper, letting the sides overhang for easy lifting later. Grease lightly if desired.

Step 2: Make the Cookie Dough
In a large bowl, stir together the almond flour, coconut flour, baking soda, and salt. In another bowl, whisk the melted butter with the granulated erythritol until combined. Beat in the egg and vanilla extract. Add the dry ingredients into the wet mixture and stir until a dough forms. Fold in the chocolate chips. Set aside about ⅓ of the dough for the topping.

Step 3: Press the Base
Take the remaining ⅔ of the dough and press it evenly into the bottom of the prepared pan to form a firm base. Use your fingers or the bottom of a glass to flatten it out.

Step 4: Make the Cheesecake Layer
In a separate bowl, beat the cream cheese until smooth. Add the powdered erythritol, egg, and vanilla, and beat again until creamy and lump-free. Pour this mixture over the cookie base and smooth the top.

Step 5: Add the Top Layer
Crumble the reserved cookie dough evenly over the cheesecake filling. It won’t fully cover the top—and that’s perfect. The cheesecake will peek through in all the right ways.

Step 6: Bake and Cool
Bake for 25–30 minutes or until the top is golden brown and the center is just slightly jiggly. Cool completely at room temperature, then refrigerate for at least 2 hours (overnight is best) before slicing into bars.