Prep your pan and oven. Line a 12-cup muffin tin with paper liners. Preheat the oven to 325°F (163°C). This lower temperature helps the cheesecake set without cracking.

Make the crust. In a bowl, mix almond flour, 1/3 cup powdered sweetener, melted butter, 1 tsp vanilla, and a pinch of salt. Stir until it looks like damp sand and holds together when pressed.

Press into cups. Divide the crust mixture evenly among the liners (about 1 1/2 tablespoons each). Press down firmly with your fingers or the bottom of a measuring cup.

Par-bake the crust. Bake for 7–9 minutes, until lightly golden at the edges. Set aside to cool while you make the filling.

Beat the cream cheese. In a mixing bowl, beat softened cream cheese with 1/3 cup powdered sweetener until smooth and fluffy, about 1–2 minutes. Scrape the bowl to avoid lumps.

Add the flavor. Beat in remaining 1 tsp vanilla, lemon zest, and lemon juice. The lemon is optional, but it brightens the flavor nicely.

Add eggs and cream. Beat in the eggs one at a time on low speed until just combined. Pour in heavy cream and mix on low until smooth. Do not overmix—too much air can cause sinking.

Fill the cups. Spoon the filling over the crusts, filling each liner nearly to the top. Tap the pan gently on the counter to release air bubbles.

Bake. Bake at 325°F for 15–18 minutes, or until the edges are set and the centers are slightly wobbly. They’ll firm up as they cool.

Cool gradually. Turn off the oven, crack the door, and let the cups sit for 10 minutes. Then transfer to a rack and cool to room temperature.

Chill to set. Refrigerate for at least 2 hours, preferably overnight, for the best texture.

Top and serve. Add a few berries, a sprinkle of chocolate, or enjoy plain. Peel off the liner and savor that creamy bite.