Preheat oven to 350 degrees. Line an 8x8 pan with foil or parchment paper.

Combine the melted butter, almond flour, sweetener, and vanilla in a small bowl and press into the foil lined pan.

Pre-bake crust for 7 minutes, it should not be firm just slightly beginning to brown around the edges.
Remove crust and allow it to cool. DO NOT add the cheesecake layer while it is hot.

Combine the cream cheese, sweetener, cocoa powder, sour cream, egg and coffee grounds in a mixing bowl.

Beat with an electric mixer until completely smooth and creamy.

Spread the mocha cheesecake layer over the completely cooled crust.

Combine the cream cheese, sweetener, keto caramel sauce, vanilla extract and egg in a large mixing bowl. Beat until smooth and creamy with an electric mixer.

Spread evenly over the mocha cheesecake layer.

Bake the cheesecake at 350 degrees F for 22-25 minutes until the center has set.

Allow the cheesecake to cool completely and chill at least 2 hours before serving.

Slice and serve with whipped cream and additional keto caramel sauce if desired.