Preheat your oven to 350°F (175°C) and gather an 8x8-inch baking dish. In a mixing bowl, combine the blanched almond flour, sugar-free sweetener, cinnamon, and melted salted butter. Mix until crumbly and press 3/4 of this mixture firmly into the bottom of the prepared dish. Bake for 7 minutes and set it aside to cool slightly.

While the crust bakes, prepare the cheesecake filling. In a large bowl, beat together softened cream cheese, sour cream, powdered sugar-free sweetener, and vanilla extract until smooth. Add the eggs one at a time, mixing in each until fully incorporated. Stir in a pinch of cinnamon for flavor, then carefully pour this mixture over the cooled crust.

Place the assembled Low-Carb Apple Pie Cheesecake in the preheated oven. Bake for 25-30 minutes, until the center is set but still slightly jiggly. Once done, turn off the oven and let the cheesecake cool inside for 15 minutes.

While the cheesecake cools, prepare the apple pie topping. Peel, core, and chop the Granny Smith apples, then toss them with fresh lemon juice. In a saucepan over medium heat, melt two tablespoons of butter and add the apples along with the sugar-free sweetener and apple pie spice blend. Stir well, cover, and simmer for about 5 minutes, or until the apples are tender. Remove from heat and let cool.

Once the cheesecake has cooled, gently spread the apple filling evenly over the top. Use the remaining crumb mixture to sprinkle on top. Place the cheesecake in the refrigerator for at least 2 hours to chill and set.

Once chilled, slice the Low-Carb Apple Pie Cheesecake into squares and serve chilled, optionally topped with whipped cream or a sprinkle of cinnamon.