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

In a medium bowl, combine almond flour, coconut oil, sweetener and vanilla extract. Stir to combine.

Press the almond flour cheesecake crust into the bottom of the prepared springform pan.

Transfer to a 350F oven to bake for 12-15 minutes, until the almond flour cheesecake crust is golden. Remove from the oven and set aside to cool for at least 10-15 minutes.

In a large bowl using a standing mixer or a handheld mixer, beat the cream cheese until soft.

Add the sweetener, lemon zest and juice. Beat to combine.

In another bowl, whip the whipping cream until you attain stiff peaks. Using a spatula, gently fold into the cream cheese mixture.

Spoon the filling into the pastry shell.

Option: if you’d like to add a layer of raspberry sauce halfway in the middle of the cheesecake for an extra hint of berry flavor, make sure you only pour half the filling in before adding some sauce. Top with the remaining filling.

To make raspberry swirl sauce, combine raspberries and an optional tablespoon of sweetener in a blender. Whirl until blended into an easily pourable sauce (add one or two tablespoons of water to make it more pourable).

To decorate your raspberry cheesecake, drizzle the raspberry sauce with a teaspoon over the top in various patterns or shapes. You may also opt for a layer in the middle of the cheesecake to enhance the flavor (see step #9 for instructions on how to do this).

Place in the fridge to chill for at least 4 hours or preferably overnight.

Before serving, decorate with additional raspberries , fresh mint and more raspberry sauce.