Preheat the oven to 350 degrees. In a medium size-mixing bowl, combine the almond flour, melted butter, baking powder, cream cheese, sweetener and vanilla extract. Blend until thoroughly mixed.
Press the dough into a silicone candy bar mold, filling about 5 sections to the top.
Bake the candy bar mixture for 8-10 minutes until browned and cooked through.
Let the mixture cool completely, and then gently cut each of the candy bar pieces in half lengthwise to get the long, thin shape of a Kit Kat Bar.
Place the cut cookie bars under the broiler for a minute or two on each side to crisp them up and make them crunchy.
Once the cookie strips are out of the broiler allow them to set in the freezer for about an hour.
In a small microwaveable bowl, mix together the coconut oil and baking chips in a microwave, and microwave for 30 seconds at a time until chips are melted and smooth.
Dip the cookie sections into the chocolate mixture, and remove with a fork to allow excess chocolate to drip off. Place them onto a tray or plate lined with parchment paper.
Once all are dipped, place the kit kat bars into the freezer and allow them to set for 30 minutes.