For the keto cheesecake crust

Line an 8 or 9-inch springform pan with parchment paper.

In a large bowl add the melted butter and vanilla. Stir. Then add the almond flour and sweetener. Stir well until the mixture becomes crumbly.

Transfer the mixture to the springform pan and press it into the bottom and slightly up the sides.

Chill crust in the refrigerator while you make the filling.

For the filling

Add the cream cheese to a large bowl and mix with a hand mixer until smooth. 

Then add the sweetener, vanilla, lemon juice, and sour cream. 

In a cold large bowl add the heavy cream, and whisk to stiff peaks consistency.

Fold the whipped cream into the cream cheese mixture.

Remove keto crust from the fridge and pour the filling mixture into it. 

Transfer to the fridge and chill for 4-5 hours or overnight.