Preparea 9x9 or 8x8 brownie pan by cutting a strip of parchment wide enough to cover the bottom of the pan and long enough to go up two opposite sides and hang over. Spray the pan with baking spray and place the piece of parchment into the pan, smoothing it to fit. Chop the walnuts.
Place all of the ingredients for the cranberry filling into a medium pot and bring up to a boil. Boil gently for 10-15 minutes until the mixture thickens. Let cool.
Preheat the oven to 350 and position the rack to the lower third of the oven.
While the cranberries are cooking, process the shredded coconut in a coffee grinder or a small food processor until finely ground. Add all of the dry ingredients for the shortbread crust into a medium bowl. Melt the butter and pour it over the dry ingredients. Mix with a spatula or fork until the butter is distributed and clumps form. Break-up any large crumbs to he size of large peas. Remove 3/4 cup of the mixture and set it aside for the crumb topping.
Firmly press the shortbread mixture into the bottom of the brownie pan. I lay a piece of waxed paper over the crust and use a flat bottomed glass to help me press the crust into the pan - very firmly. Spoon the cooled cranberry sauce into the brownie pan and spread it evenly over the crust. Sprinkle the reserved crumb mixture evenly over the top of the cranberries, then the walnuts, low carb brown sugar and sugar free chocolate chips.
Bake for 30 minutes or until the top begins to turn golden brown. Cool completely.
Serve: Run a sharp knife around the sides of the pan and lift the whole recipe out of the pan with the parchment. It will bend in the middle, it's okay. Cut into 16 bars. Enjoy cold or at room temperature.
Serves 16. 5 net carbs each.
Keep bars refrigerated in an airtight container for up to a week or freeze up to 3 months. Thaw in the refrigerator overnight.