Line your pan: Line an 8x8-inch square pan with parchment, leaving overhang for easy lifting.

Make the coconut base: In a bowl, stir together 2 cups unsweetened shredded coconut, 1/2 cup almond flour, 1/3 cup powdered keto sweetener, and a pinch of fine sea salt.

Add the wet ingredients: Warm 1/3 cup coconut cream and 3 tablespoons melted coconut oil until smooth. Add 1 teaspoon vanilla. Pour over the dry mixture.

Mix to combine: Stir until the mixture holds together when pressed. If too crumbly, add 1 to 2 more tablespoons coconut cream. If too wet, add a tablespoon more coconut.

Press and chill: Firmly press the coconut mixture into the lined pan in an even layer. Refrigerate 45 to 60 minutes, or freeze 20 minutes, until set and firm.

Cut into bars: Lift the slab out by the parchment. Use a sharp knife to cut into 12 to 16 bars or squares. Return to the fridge while you prepare the chocolate.

Melt the chocolate: In a heatproof bowl, combine 7 to 8 ounces chopped 90% dark chocolate (or sugar-free chips) with 1 tablespoon coconut oil. Melt gently over a simmering water bath or in short microwave bursts, stirring until smooth.

Coat the bars: Working with a few pieces at a time, dip each bar in the melted chocolate using two forks. Let excess drip off, then place on a parchment-lined tray.

Optional toppings: Sprinkle with chopped almonds or flaked sea salt before the chocolate sets for extra crunch and flavor.

Set and serve: Refrigerate 15 to 20 minutes until the chocolate hardens. Enjoy chilled or at cool room temperature.