Preheat your oven to 350°F (175°C).

Prepare the crust by combining almond flour, melted butter, and erythritol in a mixing bowl. Mix until well incorporated and press firmly into the bottom of a 9-inch springform pan. Bake for 10-12 minutes or until golden brown.

While the crust is baking, prepare the filling. Beat the softened cream cheese with an electric mixer until smooth, then add sour cream, lemon juice, lemon zest, and vanilla extract, mixing until fully combined.

Add the eggs one at a time, mixing just until blended after each addition. Avoid overmixing to prevent air from getting into the batter.

Once the crust is out of the oven and slightly cooled, pour the cheesecake filling on top, smoothing with a spatula.

Bake the cheesecake for 45-50 minutes or until the center is slightly set but still has a jiggle. Avoid overbaking.

Turn off the oven and crack open the door to let the cheesecake cool gradually for about an hour, then remove it from the oven and cool completely at room temperature.

Refrigerate the cheesecake for at least 4 hours or overnight before serving to allow flavors to meld.