Preheat your oven to 350°F (175°C) and line your baking dish with parchment paper.

In a mixing bowl, combine almond flour, cocoa powder (if using), melted coconut oil, erythritol, vanilla extract, and a pinch of salt. Mix until blended.

Firmly press the crust mixture into the bottom of your prepared baking dish and bake for 10–12 minutes until lightly golden. Allow it to cool slightly.

In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

Add erythritol, eggs, vanilla extract, and lemon juice (if using) and beat until smooth.

Pour the cheesecake filling over the cooled crust, spreading it evenly.

Bake for 20–25 minutes until the edges are set and the center has a slight jiggle.

Turn off the oven and leave the cheesecake inside for about an hour. Then, cool to room temperature and refrigerate for at least 2 hours to set.

Remove the cheesecake from the pan using the parchment paper, slice into bars, and serve.