Add captionINGREDIENTSFor the crust:6 tablespoons butter, melted2 cups superfìne, blanched almond flour1 teaspoon grated lemon zest1/3 cup granulated erythrìtol sweetenerFor the cheesecake fìllìng:16 ounces full fat cream cheese2 large eggs1/2 cup granulated erythrìtol sweetener1 tablespoon fresh lemon juìceFor the blueberry swìrl:1/2 cup fresh or frozen blueberrìes1 tablespoon granulated
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