Creating your Keto Strawberry Cheesecake is easy if you follow these steps:

1. Preheat your oven to 325°F (165°C).
2. Prepare the crust: In a mixing bowl, combine almond flour, erythritol, vanilla extract, and melted butter. Mix until crumbly.
3. Press the mixture firmly into the bottom of a 9-inch springform pan. Make sure it’s spread evenly and press it down firmly to form a crust.
4. Bake the crust in the preheated oven for 10-12 minutes or until it’s lightly golden. Remove and allow to cool.
5. Prepare the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and erythritol until smooth and creamy.
6. Add vanilla and eggs: Mix in the vanilla extract and add the eggs, one at a time, mixing until just combined. Avoid overmixing to keep the filling creamy.
7. Stir in the sour cream until smoothly combined.
8. Pour the filling over the baked crust, smoothing the top with a spatula.
9. Bake in the oven for about 30-40 minutes, or until the edges are set but the center is slightly jiggly. It will firm up as it cools.
10. Cool in the pan for about an hour at room temperature. Then, refrigerate for at least 4 hours or overnight for best results.
11. Prepare the strawberry topping: In a medium bowl, combine sliced strawberries, erythritol, and lemon juice. Let it sit for about 10-15 minutes to macerate.
12. Top the cheesecake with the strawberries before serving, spreading them evenly across the surface.

By following this method, you will create a delightful, creamy keto strawberry cheesecake that is impressive in both flavor and appearance!