Preheat your oven to 350°F (175°C) and grease a 9x9 inch baking dish to prevent sticking.

In a mixing bowl, combine almond flour, melted butter, erythritol, and vanilla extract. Mix until well-blended. Press this mixture firmly into the bottom of the prepared baking dish.

Place the dish in the preheated oven and bake the crust for about 10 minutes or until it turns golden brown.

In another bowl, beat together softened cream cheese and sour cream until smooth. Then add eggs, erythritol for the filling, and vanilla extract. Mix until fully combined.

Gently fold in sugar-free chocolate chips into the cream cheese mixture ensuring even distribution throughout.

Pour the cheesecake filling over the baked crust, spreading it evenly. Return it to the oven and bake for an additional 25-30 minutes, or until set.

Allow the cheesecake bars to cool at room temperature. Once cooled, refrigerate for at least 2 hours before slicing into bars.

Once chilled and firm, slice the cheesecake bars and serve them as a delightful low-carb treat.