Preheat the air fryer to 325°F.

Line an 8” springform pan or loose-bottomed pan with parchment paper. Press the cheesecake crust into the pan, with 1” of crust pressed up the sides. Chill the crust while preparing the cheesecake filling.

In a small bowl, mix the milk, Keto Chow, lemon zest, and sea salt. Set aside.

In a large bowl, whip the cream cheese and eggs on medium speed until evenly blended.

Add 2 oz. allulose and continue whipping until completely mixed, about 1 minute.

Add the milk mixture from earlier and stir in. Pour onto the crust.

Place the pan into your air-fryer and cook until the center is almost set, 20 to 25 minutes.

Open the air fryer and let cool for 10 minutes.

Meanwhile, make the topping by mixing the sour cream, 2 oz. allulose, and 2 tsp. juice from the lemons in a small bowl.

Spread the topping over the cheesecake.

Close the air-fryer and cook for a further 10 minutes.

Remove from the air-fryer and cool on a wire rack for 1 hour (still in the pan).

Remove the collar of the pan and leave on the rack until completely cold.

Peel away the parchment paper and if desired, decorate with whipped cream and lemon zest.