In a medium bowl, mix together almond flour, erythritol, cocoa powder, and melted butter. Press mixture into the bottom of a 9×9 inch square baking dish.
In a separate bowl, beat cream cheese, sour cream, erythritol, eggs, and vanilla extract until smooth.
In a small bowl, dissolve instant coffee granules in boiling water. Mix into the cream cheese mixture.
Pour mixture over crust in the baking dish.
Bake for 25-30 minutes, or until the center is set.