Preheat the oven to 350°F (177°C) and line a 9-inch (23-cm) springform pan with parchment paper. In a medium mixing bowl, combine the almond flour, melted butter, sweetener, and vanilla extract, stirring until the mixture is fully incorporated and slightly crumbly. Evenly press the dough into the bottom of the prepared pan. Bake for 10-12 minutes, just until the crust takes on a light golden hue. Allow it to cool for at least 10 minutes.

Keto Cheesecake Filling:

While the crust cools, beat the softened cream cheese and powdered sweetener together at a low to medium speed until smooth and airy. Gradually incorporate the eggs, adding them one at a time and mixing well after each addition. Blend in the lemon juice and vanilla extract, maintaining a consistent low to medium speed to prevent excess air bubbles from forming.

Pour the prepared filling over the cooled crust, using a spatula to smooth the surface. For a flawless texture, gently tap the pan on the counter several times to eliminate any trapped air bubbles. Transfer to the oven and bake for approximately 40-55 minutes, until the center is nearly set but still retains a slight jiggle.

Once baked, remove from the oven and, if necessary, run a knife around the edges to prevent sticking (do not remove the springform pan yet). Allow the cheesecake to cool at room temperature before transferring it to the refrigerator. Chill for a minimum of 4 hours, preferably overnight, to ensure a fully set consistency before serving.