Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper.

In a medium bowl, stir together the almond flour, melted butter, 2 tbsp granular or powdered sweetener, and 1/2 tsp vanilla bean paste until well combined and slightly crumbly.

Press the crust mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 to 12 minutes, until the edges are just barely golden. Remove from the oven and let the crust cool for at least 10 minutes.

While the crust cools, place the softened cream cheese and powdered sweetener in a large mixing bowl. Beat on low to medium speed until smooth and fluffy, scraping down the sides of the bowl as needed.

Add the eggs one at a time, beating on low speed after each addition just until incorporated. Do not overmix.

Add the lemon juice and remaining 1/2 tsp vanilla bean paste. Beat on low speed just until the mixture is smooth and uniform.

Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula, then tap the pan firmly on the counter several times to release air bubbles.

Bake for 40 to 55 minutes, until the edges are set and the center is almost set but still slightly jiggly when you gently shake the pan.

Turn off the oven, crack the oven door slightly, and let the cheesecake cool in the oven for 30 minutes. Then transfer the pan to a wire rack and cool to room temperature.

Once cooled, cover the cheesecake and refrigerate for at least 4 hours, or until fully chilled and set, before slicing and serving.