Preheat your oven to 350°F (175°C). In a mixing bowl, combine blanched almond flour, sugar-free sweetener, cinnamon, and melted salted butter. Mix until well combined, forming a crumbly dough. Press approximately 3/4 of this mixture firmly into the base of a parchment-lined 8x8-inch baking pan. Bake for 7 minutes until lightly golden, then remove from the oven to cool slightly.

In a separate bowl, beat together softened cream cheese, sour cream, powdered sugar-free sweetener, vanilla extract, and eggs. Use an electric mixer on medium speed to ensure a smooth, fluffy consistency. Pour this cheesecake mixture evenly over the pre-baked almond flour crust. Bake in your preheated oven for 25-30 minutes, or until the edges are set but the center has a slight jiggle. Allow to cool at room temperature.

While the cheesecake cools, prepare the apple filling. Peel and chop 2 Granny Smith apples, then toss them in a bowl with fresh lemon juice to prevent browning. In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add the chopped apples, sugar-free sweetener, and apple pie spice blend. Stir occasionally and cook for about 5-7 minutes until the apples soften but still hold their shape. Remove from heat and let cool.

Once the cheesecake has cooled completely, spread the caramelized apple filling over the top, ensuring even coverage. If desired, sprinkle the reserved crust mixture over the apple filling as a crumble topping, adding texture. Chill the Low-Carb Apple Pie Cheesecake in the refrigerator for at least 2 hours to set fully and develop flavors.

To serve, slice into squares and enjoy your Low-Carb Apple Pie Cheesecake chilled, perhaps with a dollop of whipped cream or a drizzle of sugar-free caramel sauce for extra indulgence.