Keto Low Carb Cheesecake (Keto, Gluten-Free, Sugar-Free)

Directions

1. Preheat the oven to 350 degrees F. Grease a 9" springform pan (or you can line the bottom with parchment paper).
2. To make the crust, stir the almond flour, melted butter, erythritol, and vanilla extract in a medium bowl, until well combined. The dough will be slightly crumbly. Press the dough into the bottom of the prepared pan. Bake for about 10-12 minutes, until barely golden. Let cool at least 10 minutes.
3. Meanwhile, beat the cream cheese and powdered sweetener together until fluffy. Beat in the eggs, one at a time. Finally, beat in the lemon juice and vanilla extract.
4. Pour the filling into the pan over the crust. Smooth the top with a spatula (use a pastry spatula for a smoother top if you have one).
5. Bake for about 50-55 minutes, until the center is almost set, but still jiggly.
6. Remove the cheesecake from the oven. If the edges are stuck to the pan, run a knife around the edge (don't remove the springform edge yet). Cool in the pan on the counter to room temperature, then refrigerate for at least 4 hours (preferably overnight), until completely set. (Do not try to remove the cake from the pan before chilling.)
7. Serve with fresh raspberry sauce if desired.*