Prep the pan and oven. Heat your oven to 325°F (163°C). Line a 24-cup mini muffin pan with paper liners for easy release. If using a standard muffin pan, you’ll get about 10–12 larger bites—adjust bake time slightly.

Make the crust. In a bowl, combine almond flour, powdered sweetener, salt, melted butter, vanilla, and optional lemon zest. Stir until the mixture looks like damp sand and clumps when pressed.

Portion and press. Divide the crust mixture evenly among the liners (about 1 heaping teaspoon each for mini bites). Press down firmly with the back of a spoon or a flat-bottomed shot glass to form an even base.

Par-bake the crust. Bake the crusts for 6–8 minutes, until just set and lightly golden at the edges. Let them cool while you make the filling.

Beat the cream cheese. In a large bowl, beat the softened cream cheese with a handheld mixer on medium speed until smooth and creamy, about 1–2 minutes. Avoid overbeating to limit air bubbles.

Add sweetener and flavor. Beat in the powdered sweetener, vanilla, lemon zest, lemon juice, and salt. Scrape down the bowl.

Mix in eggs and sour cream. Add the eggs one at a time on low speed, mixing just until combined. Blend in the sour cream on low until the batter is smooth and silky.

Fill the cups. Spoon or pipe the filling over the crusts, almost to the top. Tap the pan gently on the counter to release any trapped air.

Bake. Bake at 325°F for 12–15 minutes for mini bites (18–20 minutes for standard muffin size). The centers should be slightly jiggly but not wet.

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

Chill to set. Refrigerate for at least 2 hours, preferably 4, until fully set. Add whipped cream and zest just before serving.