Combine almond flour, melted butter, and 1 tablespoon of sweetener in a mixing bowl until crumbly.
Press the almond mixture firmly into the bottom of a 9-inch springform pan to create an even crust.
Place the crust in the freezer for 15 minutes to set.
In a large bowl, beat the softened cream cheese with the remaining sweetener and lemon juice until light and fluffy.
In a separate chilled bowl, whip the cold heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until smooth and uniform.
Spread the filling evenly over the chilled crust.
Top with fresh blueberries and refrigerate for at least 4 hours before serving.