Preheat your oven to 325°F (160°C). Grease the springform pan with butter or line with parchment paper.

In a mixing bowl, combine almond flour, melted butter and sweetener. Mix until crumbly and well combined.

Press the mixture evenly into the bottom of the springform pan. Use a spoon or spatula to flatten it.

Bake the crust for 8–10 minutes. Remove from oven and let it cool while making the filling.

In a bowl, add softened cream cheese. Beat with electric mixer until smooth and creamy, no lumps.

Add Greek yogurt to the cream cheese. Mix until fully combined and smooth using a whisk or mixer.

Add protein powder, sweetener, vanilla extract and lemon juice. Mix gently until fully combined and smooth.

Add eggs one at a time. Mix slowly to avoid over-whipping. Filling should be creamy and thick.

Pour the cheesecake filling over the cooled crust. Smooth the top with a spatula for even surface.

Bake in preheated oven for 40–45 minutes. The center should be slightly firm but still soft.

Remove from oven. Let the cheesecake cool at room temperature for 30 minutes before refrigerating.

Refrigerate the cheesecake for at least 4 hours or overnight. It will become firm and creamy.

Before serving, add fresh berries, chocolate chips or whipped cream for extra flavor and decoration.

Use a sharp knife to cut cheesecake slices. Serve cold for best taste and creamy texture.