Preheat the oven to 350°F (175°C).

In a bowl combine almond flour, melted butter, and sweetener.

Mix until the mixture becomes crumbly.

Press the crust mixture firmly into the bottom of a springform pan.

Bake the crust for about 10–12 minutes until lightly golden.

Remove the crust and allow it to cool.

In a large mixing bowl beat the softened cream cheese until smooth.

Add erythritol and mix until creamy.

Add Greek yogurt, lemon zest, lemon juice, and vanilla extract.

Continue mixing until fully combined.

Add eggs one at a time, mixing well after each addition.

Pour the cheesecake filling over the cooled crust.

Smooth the top with a spatula.

Bake for 35–40 minutes until the edges are set but the center is slightly jiggly.

Allow the cheesecake to cool at room temperature.

Refrigerate for at least 4 hours or overnight before slicing.

Garnish with whipped cream and lemon zest before serving.