Line an 8x8 baking dish with parchment paper.
Add salted almond butter (1 cup) and cocoa powder (1/4 cup) to a small bowl, and microwave using 30 seconds interval until the almond butter has melted and the ingredients easily combine.
Pour into the prepared baking dish, and spread evenly along the bottom.
Place baking dish in the freezer for about 30 minutes, or until your "crust" has hardened.
Meanwhile, in a medium bowl, use an electric mixer to cream together softened unsalted butter (1/2 cup) and softened cream cheese (1 cup) until they're light and fluffy.
Add erythritol (1/4 cup), vanilla (1/2 teaspoon) and salt (1/4 teaspoon), and mix to combine.
Spoon the filling into the baking dish over the hardened crust. Smooth out the top with a rubber spatula.
Place baking dish in the freezer for 30 minutes. Once the cheesecake has set, slice it into 9 pieces. (Option to sprinkle and/or drizzle with low carb chocolate on top.) Enjoy!