First, bring the eggs and cream cheese up to room temperature

Also, at this point preheat you'll want to preheat your oven to 300 Degrees

Making The Crust:

Next, take out your food scale, a large bowl, and add all of the dry ingredients for the crust

*Note: For BEST results, I HIGHLY recommend using a food scale to weigh all of the ingredients out to the gram.

Whisk them together until they're combined

Now add all of the wet ingredients to the bowl, and mix them with a spatula until a thick batter forms

Once it does, coat a 8-inch springform pan with baking spray (or a 6/7 inch one if you'd like the crust to go up the sides of the cheesecake) and add the batter to the pan

Evenly press the dough out in the pan with the spatula, and bake it for 15 minutes

Making The Filling:

While the crust is baking add another large bowl to your food scale, and add the cream cheese and the confectioners Swerve to it

Use a hand mixer to combine the two ingredients into one another

Once combined add the lemon juice, vanilla extract, and one egg into the bowl and mix again

When those ingredients have been incorporated into one another add the second egg and mix a final time

At this point, the filling should be thick and creamy, and the crust should be done baking in the oven

So, now you'll want to turn the temperature of the oven up to 350 Degrees and add the filling of the cheesecake on top of the crust

And make sure you evenly distribute the filling in the pan, I like to use an icing spatula to help me with this

Once the filling has been added, bake the cheesecake for around 35 minutes

Ultimately you'll know it's done when the edges are set, but the middle still "jiggles" a little bit when you shake the pan

When it's done baking you'll want to remove it from the oven and let it cool down to room temperature

Once it cools, you'll want to cover the top of the springform pan with tin foil and refrigerate it for at least 5 hours

When the keto cheesecake has fully set, and cooled, remove it from the oven, and enjoy

Optional Fruit Topping:

About an hour before the cheesecake is chilled, you can prepare the fruit topping and whipped cream to go on top.

First, place the mixed fruit in a saucepan and heat it on the stovetop until it slightly boils. Then let the liquid evaporate for about 10 minutes.

Next, set the cooked fruit aside and let it cool. Once it does, add the chia seeds and let them absorb for 15-20 minutes.

Whipped Cream:

Put the cream cheese and heavy cream in a mixing bowl and beat them together until thoroughly combined. 

Once combined add to a pipping bag and pipe on the outer ring of the cheesecake.