Make the Crust In a bowl: Mix together almond flour, melted butter, sweetener together in a bowl. Combine until crumbly, then press down very hard into the bottom of a springform pan. Refrigerate for 15 minutes until set.
Make the Filling: Cream softened cream cheese until smooth. Mix in sweetener, vanilla extract, and lemon juice until smooth and thoroughly combined.
Whip the Cream: In a separate large bowl, whip the heavy cream until stiff peaks form. It will help make the cheesecake light and fluffy.
Fold Together: Add the whipped cream to the cream cheese mixture and gently fold in the whipped cream—making sure to keep it fluffy and not overmixing.
Assemble & Chill: Spread the filling evenly over the prepared crust. Smooth the top with a spatula and refrigerate for at least 4 hours or overnight before slicing and serving.
