Heat ghee in a non-stick pan over low to medium heat, then add the coconut and almond mixture.
Stir thoroughly to ensure even mixing. Continue stirring to prevent sticking or burning until the mixture starts to pull away from the sides of the pan and forms a cohesive mass.
Add the sweetener and fold it in gently.
Grease a baking sheet with ghee and set it aside.
Reduce the heat to low and keep stirring for a few more minutes until the residue clinging to the sides of the pan appears opaque and dry, indicating that the mixture is approaching the right consistency for solidification.
Transfer the mixture onto the greased sheet. Use greased hands to knead the dough, then flatten it into a neat square with a greased rolling pin to about 1/4 inch thickness. Smooth out the surface as needed.
Once the mixture has partially cooled, cut it into equal squares using a knife. After it has completely cooled (approximately an hour), carefully separate the barfis using a flat spatula and store them in an airtight container.