Preheat your oven to 325°F (160°C) and line an 8x8 inch baking dish with parchment paper.

In a mixing bowl, combine almond flour, erythritol, melted butter, vanilla extract, and salt. Press into the bottom of the dish and bake for 10–12 minutes.

In a separate bowl, beat cream cheese until smooth, then add erythritol, heavy cream, eggs, matcha powder, lemon juice, and salt. Mix until smooth.

Pour the filling over the cooled crust and smooth the top. Bake for 25–30 minutes until edges are set.

Let the bars cool at room temperature for 30 minutes, then chill in the refrigerator for at least 2 hours.

Lift the cheesecake out using the parchment, slice into 12 bars, and serve chilled.