Sugar Free Cheesecake with Monk Fruit

Instructions:

1. Whisk together the almond flour, powdered monk fruit, and salt in a medium bowl.
2. Stir in the melted butter until the mixture resembles wet sand.
3. Press the mixture firmly into the bottom of a parchment-lined 9-inch springform pan.
4. Bake the crust at 325°F (160°C) for 10 minutes until edges are lightly mahogany-colored, then let cool completely.
5. Beat the softened cream cheese and powdered sweetener on medium speed until completely smooth and devoid of lumps.
6. Mix in the sour cream, vanilla extract, and lemon juice until combined.
7. Reduce mixer speed to low and add eggs one at a time, mixing only until yellow streaks disappear to avoid incorporating excess air.
8. Smooth the filling over the cooled crust using a rubber spatula.
9. Bake at 325°F (160°C) for 35-40 minutes until edges are set but the center still has a slight jiggle.
10. Allow the cheesecake to cool and chill in the refrigerator for 6 hours before serving.