In a small bowl, stir together the almond flour and sweetener. Add in the ghee and stir until crumbly. Press into the bottom of a small ramekin.
Using an electric hand mixer, beat the cream cheese and sweetener (taste as you go to sweeten to taste) in a medium bowl. Add in the Greek yogurt and vanilla and beat again until combined, stopping the scrape the sides as necessary. Taste again for sweetness.
Spoon over the crust and spread out smoothly. Chill at least 2 hours to firm up the cream cheese.
*I tried this with a granular sweetener and it tastes great but makes the cheesecake a little bit grainy, so I don't recommend using one! You could use regular powdered sugar too, but will increase calories.