Preheat your oven to 325°F (160°C). Line an 8-inch square baking dish with parchment paper, allowing some overhang for easy removal later.

In a medium bowl, mix the almond flour, melted butter, erythritol, vanilla extract, and salt until well combined. Press the mixture evenly into the bottom of the prepared baking dish to form the crust.

Bake the crust in the preheated oven for about 10-12 minutes until it is lightly golden.

In a large mixing bowl, beat the softened cream cheese and erythritol until smooth and creamy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until just combined.

Gently fold in the sugar-free chocolate chips, ensuring they are evenly distributed throughout the filling.

Once the crust is done baking, remove it from the oven and let it cool for a few minutes. Pour the cheesecake filling over the crust and spread it out evenly.

Return the baking dish to the oven and bake for 25-30 minutes until the cheesecake is set but still slightly jiggly in the center.

Allow the bars to cool at room temperature, then refrigerate for at least 2 hours or until completely chilled.

Using the parchment overhang, lift the cheesecake bars out of the pan, slice them into squares, and enjoy your delicious Keto Chocolate Chip Cheesecake Bars!