Prep the equipment: Line a muffin tin with 10–12 silicone liners or set out 8–10 small ramekins. Preheat the oven to 350°F (175°C).

Make the crust: In a bowl, combine 1 1/4 cups almond flour, 1/2 cup unsweetened shredded coconut, 3 tablespoons granulated sweetener, and a pinch of sea salt. Stir in 5 tablespoons melted butter until the mixture resembles damp sand and holds when pressed.

Portion and bake: Divide the crust mixture among the cups (about 2 tablespoons per cup). Press firmly into an even base. Bake 8–10 minutes, until lightly golden at the edges. Cool completely.

Soften the cream cheese: Let 8 ounces of cream cheese sit at room temperature for 20–30 minutes so it blends smoothly.

Whip the cream: In a cold mixing bowl, whip 3/4 cup heavy cream with 1–2 tablespoons powdered sweetener and 1/2 teaspoon vanilla until medium peaks form. Set aside.

Make the lemon cream: In another bowl, beat the softened cream cheese with 1/3–1/2 cup powdered sweetener until fluffy. Add 1 tablespoon lemon zest and 3–4 tablespoons fresh lemon juice, beating until creamy. If you love stronger lemon, add another teaspoon of zest or a drop of lemon extract. For a pale yellow hue, add a tiny pinch of turmeric.

Fold together: Gently fold the whipped cream into the lemon cream mixture in two batches. Keep it airy and smooth. Taste and adjust sweetness or lemon to preference.

Assemble the cups: Spoon or pipe the lemon coconut cream onto the cooled crusts, filling each cup almost to the top.

Chill to set: Refrigerate for at least 2 hours, preferably 4, until the filling is firm and sliceable with a spoon.

Add toppings: Before serving, garnish with extra lemon zest and a sprinkle of toasted coconut. A dollop of lightly sweetened whipped cream is a nice touch.