These tasty, chewy squares are very satisfying. If you like, you could also add a couple of tablespoons of snipped raisins or dried apricots.
1 cup GF Bake Mix, below (250 mL)
1/2 cup ground almonds (125 mL)
7 tbsp butter, melted (105 mL)
8 oz cream cheese (250 g)
1/4 cup sour cream (50 mL)
1/2 cup SPLENDA® Granular (125 mL)
1 egg
1/4 tsp vanilla extract (1 mL)
3/4 cup unsweetened shredded coconut (175 mL)
1/4 cup SPLENDA® Granular (50 mL)
6 oz sugar free chocolate chips (180 g)
1/2 cup chopped walnuts, OR other nuts (125 mL)

Crust:    In medium bowl, combine GF Bake Mix, ground almonds and melted butter.  Press onto bottom of 13 x 9-inch (23 x 33 cm) baking dish.  Bake at 350°F (180°C) 10 minutes.

Topping:  In food processor, process cream cheese and sour cream until smooth.  Add SPLENDA® Granular, egg and vanilla extract; process until smooth.  Spread evenly over crust.  In small bowl, combine coconut and SPLENDA® Granular.  Stir in chocolate chips and walnuts. Sprinkle cream cheese layer with the mixture of sweetened coconut, chocolate chips and walnuts. Press into cream cheese layer slightly. Bake 17 minutes at 350°F (180°C).  Refrigerate when cool.

Yield: 36 servings
1 serving
111.2 calories
2.2 g protein
9.1 g fat
2.3 g carbs

Helpful Hints:  If you were to use my low-carb bake mix and no carb sweeteners, the carbs drop to:
1.1 grams

Lower-Fiber, Low-Carb Gluten-Free Bake Mix (with flax meal and whey protein)
Great results - tastes good!  Keep the flax meal - it keeps the baking moist and not dry.

1 3/4 cups almond flour
1 cup certified gluten-free oat flour
1/2 cup vanilla or plain whey protein
2 tbsp flax meal
1 tsp Xanthan gum

Yield:  3 cups, 1/4 cup per serving
128.7 calories; 7.1 g protein; 8.0 g fat; 5.3 g carbs