In a bowl mix cream cheese and unsalted butter together.
Add stevia and blend it well.
Add a whole egg and mix it well.
Add sour cream and lemon zest and beat it till it forms into a smooth batter.
In an unsalted butter greased pan, add the batter and bake it for 40 minutes at 150 degrees celsius
Make sure that you put the pan immersed half in water, keeping another pan underneath, it should float
Once baked, cool it down and refrigerate for at least 3 hours
Set almond flour on a plate and place the cheesecake gently.