Preheat oven to 350°F

Line spring form pan with parchment paper.

If you are using a water bath, cover the out side of the pan with aluminum foil see pictorial guide in the post.

Mix erythritol, almond flour, melted butter and vanilla together till combined.

Transfer into the lined spring form pan press down with your hands till it is uniformly distributed. Use the bottom of a glass cup or a measuring cup to level the crust and smoothen it.

Bake in the oven for 8- 10 mins

Then let it cool completely on the counter top.

While the crust is cooling, make the Keto cheese cake filling

Beat the cream cheese and powdered sugar till smooth.

Add one egg at a time and beat till incorporated.

Add the vanilla extract and lemon juice. Beat to incorporate

Then add the sour cream or heavy cream and beat till well combined.

Preheat oven to 325°F

Pour keto cheese cake filling over the completely cooled crust. Tap the bottom to release air bubbles.

Put the cheese cake in the middle rack and bake for 45 to 50 mins. The center of the cheese cake should look under-baked and jiggly.

Turn off heat, crank open oven door slightly and hold it open with a wooden spatula.

Let cheese cake cool completely in the oven

Put the cheese cake pan into a bigger pan. Put it in the oven pour in some hot water half way up that cheese cake pan. Then bake like above.

The Sour cream topping.

Mix Sour cream, vanilla and powdered sweetener till smooth.

Pour over the cooled cheese cake then refrigerate Cheese cake for up to 6hrs or over night.