Prep your tools. Line a 12-cup muffin tin with silicone or paper liners. This makes unmolding clean and simple.

Make the crust base. In a bowl, mix almond flour, optional coconut or pecans, 1 tablespoon cocoa powder, 2 tablespoons powdered sweetener, and a pinch of salt. Stir in the melted butter until the mixture looks like damp sand and holds together when pressed.

Portion and press. Divide the crust mixture among the liners (about 1 heaping tablespoon each). Press firmly with the back of a spoon or the bottom of a shot glass to create an even layer. Chill while you make the filling.

Soften the cream cheese. Make sure it’s truly soft to avoid lumps. If needed, microwave for 10–15 seconds, just until pliable.

Whip the cream. In a cold bowl, beat heavy cream to soft peaks. Don’t overbeat. Set aside.

Blend the filling base. In a separate bowl, beat cream cheese, powdered sweetener (start with 1/2 cup), cocoa powder, vanilla, and a pinch of salt until smooth and fluffy, 1–2 minutes. Taste and adjust sweetness, keeping in mind the chocolate you’ll add next.

Add melted chocolate. Stir in the melted, slightly cooled dark chocolate until fully combined. The mixture should be thick and glossy.

Fold in the whipped cream. Gently fold the whipped cream into the chocolate mixture in two additions. This keeps the filling airy and silky.

Fill the cups. Spoon or pipe the filling over the chilled crusts, dividing evenly among the cups. Smooth the tops with the back of a spoon.

Chill to set. Refrigerate for at least 2 hours, or until firm enough to unmold and hold shape. Overnight is even better.

Finish and serve. Garnish with a sprinkle of flaky sea salt, shaved chocolate, or a dusting of cocoa. Serve chilled.