In a medium bowl combine almond flour, brown Swerve, and melted butter. Mix until its the consistancy of wet sand. Pour the mixture into a 9 inch spring form pan. If you are planning on transfering the cheesecake to a serving dish, I like to put a circle shaped parchment paper under the crust so you can slide a spatula underneath. Flatten the crust out evenly across the bottom of the pan and slightly up the sides. Place in the freezer while you prepare the filling.

In a bowl fit for a stand mixer, combine softened cream cheese and granulated Swerve. Mix with a whisk attachment on high until smooth, about 3 minutes. Add in the confectioners Swerve, sour cream, lemon juice, and vanilla. Mix on high for 3 minutes, occasionally scraping the sides. Once the mixture is smooth, transfer it into a large bowl.

Pour heavy cream in the mixing bowl. Whisk on high until stiff peaks form, about 4-5 minutes. Scoop 1/4 of the whipped cream into the cheesecake filling and carefully fold in. Fold in the rest of the whipped cream.

Pour the filling into the frozen crust and smooth out the top with a plastic spatula. Refridgerate for atleast 4 hours before serving. Slice into 12 pieces.