Start by making the crust. In a bowl, combine the almond flour and erythritol. Pour the melted butter and vanilla extract into the bowl and mix until all the dry ingredients are coated. Press the mixture into the bottom of a cheesecake pan, spreading it to evenly cover the bottom. Place the crust in the refrigerator for about an hour to let it set.

For the filling, beat the softened cream cheese in a large bowl until it’s fluffy.

In a separate bowl, whip the heavy cream until it forms stiff peaks.

Gradually mix the whipped cream into the cream cheese, then add the erythritol, vanilla extract, and lemon juice. Continue to beat the mixture until it’s smooth and well combined.

Pour the filling over the crust in the cheesecake pan, smoothing the top with a spatula.

Refrigerate the cheesecake for at least 4 hours, or until it’s set. For best results, refrigerate overnight.

Serve chilled and enjoy!