Preheat your oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper.

In a mixing bowl, combine almond flour, melted butter, sweetener, and salt. Mix until well combined.

Press the almond flour mixture into the bottom of the pan evenly.

Bake the crust for 10 minutes, then remove from the oven and let it cool.

In another bowl, beat cream cheese with sweetener until smooth.

Add eggs one at a time, mixing after each addition, then stir in vanilla extract.

Pour the cheesecake mixture over the cooled crust, spreading evenly.

Sprinkle the chocolate chips on top and press them lightly into the cheesecake mixture.

Bake for 35-40 minutes or until the cheesecake is set but still slightly jiggly.

Let cool at room temperature before refrigerating for at least 2 hours.

Slice into bars and serve chilled or at room temperature.