1. Preheat the oven to 350°F (175°C).
2. In a medium bowl, mix melted butter, almond flour, erythritol, and cocoa powder.
3. Press the mixture into a lined 9×9 pan and bake for 8 minutes.
4. In a blender, combine cream cheese, eggs, erythritol, espresso powder, and vanilla; blend until smooth.
5. Pour the cheesecake mixture over the crust and bake for 25 minutes until set.
6. Cool, dust with cocoa powder if desired, and chill for at least 1 hour before cutting into squares.
7. Store in an airtight container in the fridge for up to 5 days or freeze for 3 months.

PREP TIME & NUTRITION:
Prep Time: 10 minutes, Cook Time: 35 minutes, Servings: 16, Calories: 232, Net Carbs: 3.5g, Fats: 21g, Protein: 6g