Preheat the oven to 350 degrees F (177 degrees C).
Grease a 9 in (23 cm) springform pan (or you can line the bottom with parchment paper).To make the almond flour cheesecake 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.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.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).Bake for about 45-55 minutes, until the center is almost set, but still jiggly.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.)Serve with fresh raspberry sauce if desired.*