Preheat the oven to 325°F
In a mixing bowl, combine the almond floud and melted butter. Mix well until the mixture resembles wet sand.
Press the almond flour mixture into the bottom of a 9-inch springform pan. Use the back of a spoon or a flat-bottomed measuring cup to press the mixture down firmly and evenly.
Bake the crust for 10-12 minutes or until lightly golden. Remove from the oven and let cool.
Beat the softened cream cheese and Stevia together in a separate mixing bowl until smooth and creamy.
Add the lemon zest and beat again until well combined.
Fold in the fresh blueberries. Be sure to reserve some blueberries for topping the cheesecake later.
Pour the cream cheese mixture over the cooled crust and spread it out evenly.
Bake the cheesecake for 40-45 minutes or until the edges are set and the center is slightly jiggly.
Remove the cheesecake from the oven and let cool to room temperature.
Once cooled, cover the cheesecake with plastic wrap and chill in the fridge for at least 2 hours, preferably overnight.
Before serving, top the cheesecake with the reserved fresh blueberries, and enjoy your delicious and satisfying low calorie, sugar FREE, blueberry cheesecake!