Preheat oven to 350°F (175°C)

Line an 8x8 baking pan with parchment paper

In a bowl mix almond flour, melted butter, sweetener, vanilla, and salt

Press the mixture evenly into the bottom of the pan to form the crust

Bake the crust until lightly golden

Allow it to cool slightly

Beat softened cream cheese until smooth

Add keto sweetener and mix until creamy

Add eggs one at a time and mix gently

Stir in vanilla extract and heavy cream

Fold in sugar-free chocolate chips

Pour cheesecake mixture over the crust

Smooth the top evenly

Bake until the center is just set and slightly firm.

Allow bars to cool completely, then refrigerate before slicing into squares.