In a mixing bowl, combine the almond flour, melted butter, 1/4 cup of Swerve sweetener, sea salt, and 1 teaspoon of cinnamon. Mix well to form a dough.
Press the dough evenly into an 8×8 inch baking dish lined with parchment paper. Bake for 10 minutes, then remove from the oven and set aside.
In a separate mixing bowl, beat the cream cheese, 1/4 cup of Swerve sweetener, egg, vanilla extract, 1/2 teaspoon of cinnamon, and nutmeg until smooth and creamy.
Fold in the chopped apple.
Pour the cheesecake mixture over the baked crust and spread it out evenly.
Bake for 25-30 minutes, until the cheesecake is set and the edges are golden brown.
Remove from the oven and let cool to room temperature.
Refrigerate for at least 2 hours, or overnight, before slicing and serving.