Keto Cheesecake

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).

To prepare the pan, lightly grease a 9-inch springform pan and line the bottom with parchment paper for easy removal. If you're concerned about leakage, cover the pan's sides and bottom with aluminum foil.

Mix together almond flour, butter, erythritol, and vanilla extract in a small bowl until you achieve a crumbly consistency. Press this mixture into the prepared pan, making sure it's evenly distributed.

Place the pan on the center rack of your preheated oven and bake until it's just golden brown, taking about 10 to 12 minutes. Allow the cake to cool for 10 minutes.

Simultaneously, combine cream cheese and powdered sweetener in a bowl using an electric stand or hand mixer on low speed until the mixture becomes light and fluffy. Gradually add eggs one at a time, beating well after each addition. Mix in lemon juice, vanilla extract, and lemon zest until everything is fully incorporated.

Put the cake on the center rack of your preheated oven and bake until it's almost set, with a slight jiggle in the center. This should take around 45 to 55 minutes.

Remove the cake from the oven and let it cool completely in the pan. Cover the pan, refrigerate the cake to fully set, and let it chill for at least 4 hours or overnight. To release the cake from the pan, gently run a knife around the edges and carefully unclip it; the cake should come out easily.