Make the lemon curd: In a small saucepan off heat, whisk eggs, sweetener, lemon juice, zest, and salt until smooth. Set over low to medium-low heat and cook, whisking constantly, until thickened and glossy, 6–10 minutes. Remove from heat and whisk in butter until melted. Strain through a fine sieve for a silky texture. Cool to room temperature, then chill to thicken.

Prep the pan and oven: Heat oven to 325°F (163°C). Line a 24-cup mini muffin pan with paper liners or lightly grease a silicone mini muffin pan.

Make the crust: In a bowl, stir almond flour, powdered sweetener, and salt. Add melted butter and vanilla. Mix until it looks like damp sand. Spoon about 1 heaping teaspoon into each mini well and press firmly to compact.

Par-bake the crust: Bake crusts for 6–8 minutes until lightly set and just starting to color. Cool for 5 minutes.

Mix the cheesecake filling: Beat cream cheese and powdered sweetener on medium speed until smooth and fluffy, about 1–2 minutes. Add sour cream, vanilla, lemon juice, zest, and salt. Mix to combine. Beat in eggs one at a time on low, just until incorporated. Do not overmix.

Fill and stuff: Add about 1 tablespoon cheesecake batter to each crust. Dollop 1/2 teaspoon chilled lemon curd in the center. Top with a little more batter to cover, leaving a tiny rim for expansion.

Bake: Bake at 325°F for 14–17 minutes, until edges are set and centers still have a slight jiggle. They will firm up as they cool.

Cool and chill: Cool in the pan for 20 minutes, then transfer to the fridge for at least 2 hours, preferably overnight. This step deepens flavor and improves texture.

Garnish and serve: Top with a small dot of extra lemon curd, a swirl of whipped cream, or a sprinkle of zest. Serve cold.