For the crust. Pre-heat oven to 350°F. Combine almond flour, coconut flour, xanthan gum, and salt and mix well with a whisk.

Melt butter and add in the sweetener. Combine with the dry ingredients using a spatula.

Line an 8 inch casserole dish with parchment paper. (9x6 (8x8)

Bake for 20-25 minutes until the crust has a light golden brown color.

Let cool in the dish for 10-20 minutes and remove by lifting up parchment paper. Don't try to take it off the paper yet. Move to the fridge to continue cooling for about one hour. It will be ready to handle after that

For cookie dough. Measure out almond flour and add in a pinch (1/16 of a tsp) of salt and whisk together.

Cream together softened butter, oil, vanilla, and sweetener (if using granulated mix this in with the dry ingredients).

Fold in chocolate chips and let chill for about 10 minutes in the fridge.

On wax paper spoon or pipe out approximately 20-22 dollops of cookie dough

Place in the freezer for 5 minutes and then place in a bowl or baggy to chill in the fridge until your no bake cheesecake filling is ready

For no bake cheesecake. Whip 4 oz of heavy cream and 1/4 cup sugar equivalent with an electric mixer on high. (you can add a pinch of xanthan gum to the cream and it will whip right up!)

Combine 1/4 cup sugar equivalent with softened cream cheese and vanilla extract until very smooth.

Fold the whipped cream and cream cheese together until full combined.

Fold in cookie dough pieces and spread on to the crust in a big mound.Let chill for at least an hour