Preheat oven to 350 degrees F, adjusting rack to the middle. Grease a 7-inch springform pan, placing a circle of parchment in bottom of pan; set aside.

Combine almond flour, sweetener, and melted butter in a medium bowl and mix well.

Transfer mixture to prepared pan and press into an even layer using your fingers. Bake for 10-12 minutes until lightly golden. Cool for 10 minutes.

Meanwhile, beat cream cheese and powdered sweetener together at low to medium speed until fluffy.

Add eggs one at a time, beating well between each.

Next, beat in sour cream, lemon juice, and vanilla extract until smooth.

Pour into the prepared springform pan and smooth the top.

Bake 40-45 minutes, until the cheesecake is mostly set but still jiggles just a little in the center when shaken.

Turn off oven and crack door, allowing cheesecake to cool for 20 minutes.

Remove from oven and run a sharp knife between cheesecake and pan to release it from sides.

Let sit on the counter for 1 hour, then cover loosely with plastic wrap and refrigerate at least 4 hours or overnight.

Serve with fresh low carb berries and keto whipped cream.