Step 1: Combine almond flour and melted butter in a bowl. Press into the bottom of a 9-inch springform pan and chill in the freezer while preparing the filling.
Step 2: In a large bowl, beat the softened cream cheese with the powdered erythritol until smooth and creamy.
Step 3: Add the vanilla extract and lemon juice to the mixture and beat again until well combined.
Step 4: In a separate chilled bowl, whip the heavy cream until stiff peaks form.
Step 5: Gently fold the whipped cream into the cream cheese mixture using a spatula until fully incorporated and light.
Step 6: Spread the filling evenly over the chilled crust and smooth the top.
Step 7: Refrigerate for at least 4 hours (or overnight) before releasing from the springform pan and slicing.