Preheat the oven to 350 degrees F. Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.

In a medium bowl, stir together the almond flour, melted butter, granular sweetener, and 1 tsp vanilla bean paste until the mixture is 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 cool for at least 10 minutes.

Reduce the oven temperature to 325 degrees F. In a large bowl, beat the softened cream cheese and 1 1/4 cups powdered sweetener on low to medium speed until smooth and fluffy, scraping the bowl as needed.

Add the eggs one at a time, beating on low to medium speed just until each egg is incorporated before adding the next.

Beat in 1 tbsp lemon juice and the remaining 1 tsp vanilla bean paste on low to medium speed until the batter is smooth and well blended.

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

Place the springform pan on a baking sheet and bake for 40 to 55 minutes, until the edges are set and the center is slightly jiggly when you gently shake the pan.

Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour. Remove, cool to room temperature, then refrigerate for at least 3 hours, or until fully chilled.

While the cheesecake chills, make the raspberry sauce: In a small saucepan, combine raspberries, 1/4 cup powdered sweetener, water, and 1 tsp lemon juice.

Cook the raspberry mixture over medium heat, stirring and lightly mashing the berries, until the raspberries break down and the sauce thickens slightly, 5 to 8 minutes.

Remove the sauce from the heat and let cool to room temperature, then chill until ready to serve. For a smoother sauce, press through a fine mesh sieve to remove seeds.

When ready to serve, release the cooled cheesecake from the springform pan, slice, and spoon raspberry sauce over each slice.