Prep your pan: Line a 24-cup mini muffin tin with paper liners. Preheat your oven to 325°F (163°C). If using a square baking pan (8x8), line with parchment, leaving overhang.

Make the crust: In a bowl, combine almond flour, granulated low-carb sweetener, a pinch of salt, and melted butter. Stir until it looks like damp sand and clumps slightly when pressed.

Press and par-bake: Divide the crust between cups (about 1 tablespoon each). Press firmly with the back of a spoon. Bake for 7–9 minutes until lightly golden at the edges. Let cool 5 minutes.

Mix the filling base: In a large bowl, beat softened cream cheese with powdered sweetener and a pinch of salt on medium speed until smooth and fluffy, about 1–2 minutes. Avoid overbeating.

Add sour cream and flavor: Beat in sour cream, vanilla extract, finely grated lemon zest (from 2 lemons), and 2–3 tablespoons of fresh lemon juice. Taste and adjust sweetness or lemon juice if needed.

Add eggs gently: Beat in eggs one at a time on low speed, just until incorporated. Scrape the bowl as needed. The batter should be silky with no lumps.

Fill the cups: Spoon or pipe the filling over the crusts, leaving a tiny bit of room at the top. Tap the pan gently to release air bubbles.

Bake low and slow: Bake at 325°F (163°C) for 12–15 minutes, or until the edges are set but centers still have a slight wobble. Do not overbake—carryover heat will finish the job.

Cool gradually: Turn off the oven and crack the door for 10 minutes. Then move the pan to a rack and let cool to room temperature.

Chill to set: Refrigerate at least 3 hours, preferably overnight, until fully set. Top with a whisper of lemon zest or a tiny lemon slice before serving.

No-bake option: Skip baking the filling. For the crust, chill it 15 minutes to firm up. Fold 1 teaspoon powdered gelatin bloomed in 1 tablespoon lemon juice (and melted gently) into the filling, then spoon over crusts and chill 4–6 hours until set.