Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper.

In a mixing bowl, combine almond flour, melted butter, and sugar substitute. Stir until well mixed and crumbly.

Firmly press the crust mixture into the base of the prepared springform pan.

Bake the crust for 10 minutes until lightly golden. Remove from the oven and let it cool while you prepare the filling.

In a large bowl, use an electric mixer to blend the softened cream cheese and sugar substitute until they are smooth and creamy.

Add the eggs one at a time, beating well after each addition. Avoid overmixing.

Add the sour cream, vanilla extract, and lemon juice; mix until fully combined.

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

Bake the cheesecake at 350°F for 50–60 minutes, until the center is almost set but jiggly.

Switch off the oven and let the cheesecake sit inside with the door ajar for around 1 hour.

Remove from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours or overnight.