In a small bowl, combine 1 1/2 tablespoons packed almond flour and 1/2 teaspoon powdered erythritol.

Add 1 teaspoon melted ghee or butter and stir until the mixture is crumbly and holds together when pressed.

Press the crumb mixture firmly into the bottom of a small ramekin or glass using the back of a spoon or the bottom of a small cup to form an even crust.

In a medium bowl, place 1/4 cup softened cream cheese and 4 teaspoons powdered erythritol. Using an electric hand mixer, beat until smooth. Taste and, if you want it sweeter, add up to 2 more teaspoons powdered erythritol (for a total of 4–6 teaspoons), beating briefly after each addition.

Add 2 tablespoons 2% plain Greek yogurt and 1/4 teaspoon vanilla extract to the cream cheese mixture. Beat with the hand mixer until fully combined and smooth, stopping to scrape down the sides of the bowl as needed.

Spoon the filling over the crust and spread it evenly and smoothly with a spatula or the back of a spoon.

Refrigerate for at least 2 hours to firm up the cheesecake before serving.