1. Preheat your oven to 165°C.

2. In a mixing bowl, combine the almond flour, melted butter, sweetener, and vanilla extract for the crust. Stir until well combined.

3. Press the crust mixture into the bottom of a greased 22cm springform pan, evenly covering the bottom. You can use the back of a spoon or your fingers to press it down firmly.

4. Bake the crust in the preheated oven for about 10 minutes, or until it turns golden brown. Remove from the oven and set aside to cool.

5. In another mixing bowl, beat the softened cream cheese and sweetener together until smooth and creamy.

6. Add the eggs, one at a time, beating well after each addition. Then, add the vanilla extract and heavy cream. Mix until all ingredients are fully incorporated and the filling is smooth.

7. Pour the filling over the cooled crust in the springform pan, spreading it out evenly.

8. Place the cheesecake in the preheated oven and bake for about 45-50 minutes, or until the center is set but still slightly jiggly.

9. Once baked, remove the cheesecake from the oven and let it cool to room temperature. Then, refrigerate for at least 4 hours or overnight to firm up.

10. Once chilled and firm, remove the sides of the springform pan. If desired, top the cheesecake with fresh berries and sugar-free whipped cream before serving.

Enjoy your delicious Keto Cheesecake with Almond Flour Crust!