Preheat the oven to 350ºF and line an 8x8 inch metal baking pan with parchment paper, ensuring overhanging edges.

In a large bowl, whisk together the almond flour, erythritol sweetener, coconut flour, and salt. Stir in the melted butter and vanilla until the dough clumps.

Press a little over half of the dough into the prepared baking pan and bake for 10 minutes. Let cool for 10 minutes.

Spread the jam over the cooled crust, then sprinkle the remaining crust mixture over the jam. Press lightly to even out the top crust.

Bake for another 20 to 25 minutes, until the topping is golden brown. Let cool completely, then refrigerate for 1 hour to firm.

In a medium bowl, whisk the powdered sweetener with 2 tablespoons of heavy cream. Add more cream or water as needed to thin the glaze.

Spread the glaze over the chilled bars and sprinkle with keto sprinkles. Return to the fridge for 30 minutes to set the glaze. Cut into 16 bars.