Preheat oven to 325°F. Mix almond flour, melted butter, and 1 tbsp sweetener. Press firmly into a 7-inch springform pan. Bake 10 min, then cool. Lower oven to 300°F.

Blend cottage cheese until completely smooth. Transfer to a bowl and whisk in yogurt, protein powder, 1/3 cup sweetener, vanilla, and lemon juice. Gently fold in beaten eggs just until combined.

Wrap pan in foil. Pour filling over crust. Set in a roasting pan with hot water halfway up the sides. Bake 50 to 55 min until edges are set and center jiggles slightly.

Turn off oven, crack door, and leave cheesecake inside for 1 hour. Remove from water, discard foil, cool on counter 20 min, then refrigerate at least 4 hours.

Release the pan, slice with a hot knife, and serve cold topped with fresh berries.