1. Preheat oven to 350F and line a cookie sheet with parchment paper.
  2. In a large mixing bowl or Kitchen Aid Mixer, combine almond flour, coconut flour, baking powder, and salt. I used the paddle with soft edges to stir the ingredients but a spoon or whisk will work fine to combine the dry ingredients.
  3. Add melted coconut oil, pure maple syrup, and vanilla. Again, I used the mixer to stir until the dough is well combined and starts to thicken but it could be done by hand.
  4. Line a baking sheet with parchment paper. Add dough to parchment-lined sheet. Roll out and shape into an egg shape (or any shape you choose). Roll to about 1/2 inch thick.
  5. Bake 15-20 minutes or until slightly stiffened.
  6. Remove from oven and allow to cool on the baking sheet for ~5 minutes and then transfer to a cooling rack.
  7. While crust is cooling, blend cream cheese and syrup in a blender. Spread evenly over cooled crust. Top with fruit in any pattern you choose, or no pattern at all.