In a medium bowl, whisk together almond flour, 0.25 cup cocoa powder, and 0.33 cup erythritol.

Stir in melted butter until the mixture resembles wet sand.

Press the crust mixture firmly into the bottom of a 9-inch springform pan and refrigerate while preparing the filling.

In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

Sift in the powdered monk fruit sweetener and 0.5 cup cocoa powder to avoid lumps. Add vanilla and salt, then beat until fully incorporated.

In a separate chilled bowl, whip the heavy cream until stiff peaks form.

Gently fold the whipped cream into the chocolate cream cheese mixture using a rubber spatula until no white streaks remain.

Pour the filling over the prepared crust and smooth the top with an offset spatula.

Cover with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow the cheesecake to set.

Run a knife around the edge of the pan before releasing the springform ring to serve.