Low-Carb Cheesecake

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan. Line the bottom with parchment paper. Wrap the bottom and sides of the pan with aluminum foil if worried about leakage.

Stir almond flour butter erythritol and vanilla extract together in a small bowl until well combined; the mixture will be crumbly. Press into the prepared pan bottom.

Bake on the center rack until in the preheated oven until just golden 10 to 12 minutes. Allow to cool for 10 minutes.

Meanwhile beat cream cheese and powdered sweetener together using an electric stand or hand mixer at low speed until fluffy. Beat in eggs 1 at a time. Add lemon juice vanilla extract and lemon zest. Beat until well combined.

Bake on the center rack in the preheated oven until center is almost set and slightly jiggly in the center 45 to 55 minutes.

Remove from the oven and let cool in the pan. Keep in the pan cover and refrigerate to fully set at least 4 hours to overnight. Run a knife gently around the sides to remove unclamp and carefully remove the pan; it should come right off.