Red Velvet Keto/LowCarb Cheesecake Squares

If you haven't ordered the Red velvet emulsion, a lot of local cake shops carry it in stock! I also know JoAnn Fabrics carries some LorAnn products too!
Crust:
2 cups almond flour
2 tablespoons cocoa powder
1 tablespoon LorAnn Oils Red Velvet Emulsion
4 tablespoons melted butter
1 teaspoon vanilla extract
1/4 cup Pyure granulated sweetener
Red Velvet:
1-1/4 cups sifted almond flour
6 tablespoons cup Golden Sugar Substitute (I used lakanto golden)
1 tablespoons granulated sugar substitute (I used Pyure)
1 tablespoons baking powder
1 tablespoons cocoa powder
2 eggs, whisked
1/8 cup fluid almond butter (you can warm it up slightly in the microwave)
1/8 cup unsweetened almond milk (or milk of your choice)
4 tablespoons melted coconut oil
1/2 tablespoon LorAnn Oils Red Velvet Emulsion
Cheesecake Filling:
2 packages- 8 oz each softened cream cheese
2 eggs, room temperature
3/4 cup sour cream
2 teaspoon vanilla extract
1/2 cup Pyure granulated sweetener
Tools Needed:
Glass 7x11 baking dish (deep)
Parchment paper
Cooking spray
Stand Mixer

Directions: