Gather and prep all ingredients.

To make the crust, add the almond flour, butter, allulose, and salt to a food processor.

Pulse the mixture until well combined and looks crumby. Transfer the mixture to ramekins, tart dishes, or pie pan. Press the dough firmly to the bottom, evenly distributing it.

To make the filling, add the remaining allulose to a food processor and blend on high to powder the sweetener. In a bowl, add the allulose, cream cheese, and heavy cream. Mix well to combine.

Add in the lemon juice, zest, and extract. Mix well again.

Pour the filling into the dish(es) with the crust. Place in the refrigerator for at least 5 hours, or freeze for 1-2 hours.

Once the cheesecake is set, remove servings as needed. Garnish with any leftover lemon zest and enjoy!