Step 1: Preheat the Oven

1. Preheat your oven to 325°F (160°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.

Step 2: Make the Crust

1. In a mixing bowl, combine the almond flour, cocoa powder, erythritol, and salt.
2. Stir in the melted butter and vanilla extract until the mixture is well combined and resembles wet sand.
3. Press the crust mixture evenly into the bottom of the prepared baking pan.

Step 3: Bake the Crust

1. Bake the crust in the preheated oven for 10–12 minutes until set. Remove from the oven and let it cool slightly.

Step 4: Make the Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
2. Add the erythritol, eggs, and vanilla extract. Beat until well combined and smooth.
3. Gently fold in the sour cream and sugar-free chocolate chips (if using) until just combined.

Step 5: Assemble and Bake

1. Pour the cheesecake filling over the cooled crust, spreading it evenly.
2. Bake in the oven for 20–25 minutes, or until the edges are set and the center is slightly jiggly.
3. Turn off the oven and leave the cheesecake bars inside for an additional 10 minutes. Then remove from the oven and let cool to room temperature.

Step 6: Chill and Serve

1. Once cooled, refrigerate the bars for at least 2 hours to set completely.
2. Lift the bars out of the pan using the parchment overhang, slice into squares, and enjoy.