Prep the pan and oven: Heat oven to 325°F (165°C). Set a rack in the center. Line a mini muffin tin with paper liners or use a silicone pan. Lightly spray if needed.

Make the crust: In a bowl, mix 1 1/2 cups almond flour, 3 tablespoons granulated sweetener, a pinch of salt, and 4 tablespoons melted butter. Stir until the mixture looks like damp sand and holds when pressed.

Portion and par-bake: Scoop about 1 packed teaspoon of crust into each cavity. Press firmly to form an even layer. Bake for 6–8 minutes, until lightly golden at the edges. Cool for 5 minutes.

Beat the filling: With a hand mixer, beat 16 oz cream cheese (softened) and 1/2 cup granulated sweetener on medium speed until smooth, about 1–2 minutes. Scrape the bowl as needed.

Add the rest: Mix in 1/3 cup sour cream, 2 large eggs (room temp), 1 teaspoon vanilla, and 1 teaspoon lemon zest if using. Beat on low until just combined and silky. Do not overmix—that introduces air and can cause cracking.

Fill the cups: Spoon or pipe the batter over the crusts, filling each cavity nearly to the top. Tap the pan gently on the counter to release bubbles.

Bake: Bake 12–15 minutes, until the edges are set and the centers still have a slight jiggle. They will finish setting as they cool.

Cool gradually: Turn off the oven, crack the door, and let the bites rest for 10 minutes to reduce temperature shock. Move to a rack and cool to room temp.

Chill to set: Refrigerate at least 2 hours, uncovered for the first 30 minutes, then covered. They become creamier as they chill.

Serve: Enjoy plain, or top with a dollop of whipped cream, a few raspberries, or a drizzle of sugar-free chocolate.