Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan lightly. Don’t skip this or you’ll have a dramatic crust escape scene.

Make the crust: mix almond flour, melted butter, sweetener, and a pinch of salt until it clumps. Press it evenly into the pan. Bake for 10 minutes to set, then cool slightly.

Beat the cream cheese and sour cream until smooth. Add erythritol, eggs, vanilla, and lemon zest. Mix just until combined—overmixing makes a tough cheesecake, and nobody wants that drama.

Gently fold in 3/4 cup of blueberries. Don’t smash them; you want little sweet bursts in every bite.

Pour filling over the crust and smooth the top. Scatter the remaining blueberries on top for a pretty finale.

Bake for 45–50 minutes until the edges are set but the center still has a slight jiggle. The middle will firm up as it cools, promise.

Cool completely at room temp, then refrigerate for at least 4 hours (overnight is better). Slice with a clean knife for neat pieces.