Prep your pan: Line a 12-cup muffin tin with silicone or sturdy paper liners. Set aside. If you plan to make a crust, see the next step; otherwise, skip it.

Optional low-carb crust: In a bowl, mix 1 cup almond flour, 2 tablespoons melted unsalted butter, 1–2 tablespoons powdered sweetener, and a pinch of salt until it resembles damp sand. Press 1 to 1.5 tablespoons into each liner. Freeze for 10 minutes to set.

Soften the cream cheese: Make sure your cream cheese is truly soft. Leave it at room temperature for 45–60 minutes, or microwave in short, low-power bursts until pliable but not warm.

Whip the heavy cream: In a cold mixing bowl, whip 3/4 cup heavy cream to soft peaks. Set aside in the fridge. This helps the cups set fluffy rather than icy.

Make the lemon base: In a separate bowl, beat 8 ounces softened cream cheese with 1/2 cup powdered sweetener, 2–3 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 1 teaspoon vanilla, and a tiny pinch of salt. Beat until smooth and airy, scraping the bowl as needed. Adjust lemon to taste.

Fold in the cream: Gently fold the whipped cream into the lemon base in two additions. Keep it light to maintain volume.

Fill the cups: Divide the mixture evenly among the lined muffin cups. Smooth the tops with a spoon. If you’re not using a crust, fill each liner about three-quarters full.

Freeze to set: Freeze uncovered for 1–2 hours, or until firm enough to handle. For a softer, mousse-like center, start checking after 60 minutes.

Finish and store: Once firm, transfer the cups to an airtight container or wrap the tin tightly. Keep frozen until ready to serve.

Serve: For best texture, let a cup sit at room temperature for 5–10 minutes before eating. Garnish with extra lemon zest if you like.