Combine the almond flour, coconut flour, coconut oil, sweetener, and salt until fully mixed.

Press the mixture evenly into the bottom of a glass baking dish.

Bake at 350°F for 15 to 20 minutes, depending on pan size, until lightly golden. Allow the crust to cool completely.

Add the lime juice, lime zest, egg yolks, and sweetener to a small saucepan and whisk until smooth.

Place over medium heat and whisk continuously.

Cook until the curd thickens enough to lightly coat the whisk, about 2 minutes.

Remove from heat immediately and transfer to a bowl to cool.

In a mixing bowl, whip the cream cheese with the sweetener until smooth.

Stir in half of the cooled lime curd.

Spread the cheesecake mixture evenly over the cooled crust.

Spoon the remaining lime curd over the cheesecake layer and gently spread. Some blending between layers is fine.

Refrigerate for at least 1 hour until fully set.

Slice into bars and serve, optionally topped with whipped cream.