2. In a food processer, pulse together almond flour, coconut flour, brown sugar substitute, baking powder, xanthan gum and salt. Add cubed butter and vanilla. Pulse until coarse crumbled form.
3. Press the cheesecake crust into the prepared springform pan. Make sure you press into an even layer along the bottom and a little bit up the sides. Bake at 350 degrees for 9 minutes. Remove from oven to cool. Decrease oven temperature to 325 degrees.
6. Pour the cheesecake mixture into the pan on top of the crust and bake at 325 degrees for 45-50 minutes or until the edges are set and the center is slightly jiggly. Remove from the oven and let cool at room temperature for 10 - 15 minutes. Slide a knife around the edges to loosen them from the pan before transferring to the refrigerator to cool for 2-3 hours.