Preheat the oven to 350 degrees F.

In a medium bowl, combine the almond flour, butter, and Lakanto golden (or alternative sweetener) for the crust. Pour the mixture into a pie plate and press it down firmly to form the crust.

Bake the crust for 10 minutes, then remove it from the oven and set aside for now. (Leave the oven on).

Meanwhile, as the crust is baking, prepare the filling. Place the softened cream cheese, powdered erythritol, eggs, vanilla, and lemon juice in a large bowl. Use a stand mixer or hand mixer to beat the mixture until well combined and creamy.

Pour the filling into the pre-baked crust. Place the cheesecake in the oven at 350 degrees for 10 minutes. At that point, lower the temperature to 250 degrees and continue baking for approximately 30 to 35 minutes, or until the filling is fully set on top (but not cracking).

Let the cheesecake cool for about 20 minutes at room temperature, and then move it to the refrigerator to set overnight.

The next day, prepare your blackberry sauce: Heat the blackberries and water in a small saucepan over medium heat. Let it cook for about 5 to 10 minutes, stirring often and mashing the berries as they get soft.

Stir in the sweetener and chia seeds with the mashed blackberries, and let cook for another minute, then remove from heat. Let the sauce sit for 5 minutes to thicken up and cool down, then pour it over your cheesecake and serve!