To prepare crust, combine almond flour, coconut flour, swerve, salt, and coconut oil in a bowl. Combine with a fork until mixture resembles coarse meal. Press mixture into a 13 x 9-inch baking dish coated with cooking spray. Bake at 350° for 15 minutes or until crust is golden brown.
To prepare filling, In a large mixing bowl combine eggs, swerve, almond milk, heavy cream and vanilla and mix until well combined. Sprinkle lightly with Xanthin Gum and stir until well combined. Stir in rhubarb. Pour over partially baked crust and return to oven. Bake for another 50 minutes. Remove from oven and let cool completely.
To prepare topping, in a medium mixing bowl combine softened cream cheese, swerve and vanilla. Fold in sugar free whipped topping. Spread over completely cooled bars. Store in refrigerator.
For Keto: 4 net carbs, 16g fatNutrition information calculated using myfitnesspal is provided as a courtesy, but will vary depending on the specific brands of ingredients you use. Please consult with your doctor regarding specific health needs.