In a mixing bowl, combine the almond flour, coconut flour, powdered keto sweetener, and melted butter. Mix until the texture looks like damp sand and holds together when pressed. Transfer the mixture to your pan and press it firmly into an even layer using your fingers or the bottom of a glass. Make sure the corners are compact so the crust doesn’t crumble later. Place the pan in the refrigerator and chill for 20–30 minutes to help the crust firm up.

While the crust chills, add the softened cream cheese to a clean bowl. Beat it well using a hand mixer or whisk until it is completely smooth and creamy, with no lumps. Take your time here—smooth cream cheese is the key to a silky cheesecake filling.

Add the coconut yogurt, powdered keto sweetener, lemon juice, vanilla extract, and a small pinch of salt to the cream cheese. Beat again until everything is fully combined and the mixture looks glossy and uniform. Pause to taste and adjust sweetness if needed before moving on.

In a separate bowl, pour in the heavy cream and whip it until soft peaks form. The cream should hold its shape but still look light and fluffy, not stiff or grainy. Stop whipping as soon as soft peaks appear to avoid over-whipping.

Gently add the whipped cream to the cheesecake mixture in two additions. Use a spatula to fold it in slowly with light, sweeping motions. Take care not to stir aggressively—gentle folding keeps the filling airy and ultra creamy.

Remove the chilled crust from the refrigerator and spoon the cheesecake filling on top. Spread it evenly all the way to the edges and smooth the surface with a spatula or the back of a spoon so it looks neat and level.

Cover the pan and place it back in the refrigerator. Chill for at least 4 hours, or preferably overnight, until the cheesecake is fully set and firm enough to slice cleanly.

When ready to serve, remove the cheesecake from the pan and slice with a sharp knife. For clean edges, wipe the knife between each cut. Serve well chilled and enjoy the creamy, refreshing texture.