Prep the cups. Set out 6–8 small dessert cups, ramekins, or a muffin tin lined with cupcake liners. Aim for 1/2-cup capacity per serving.

Make the crust. In a bowl, mix almond flour, melted butter, sweetener, cinnamon, and a pinch of salt. Stir until the mixture looks like damp sand and holds when pressed.

Press the base. Divide the crust mixture among your cups. Press it down firmly with the back of a spoon. Place the cups in the fridge to firm up while you make the filling.

Beat the cream cheese. In a large mixing bowl, beat softened cream cheese with the powdered sweetener, vanilla, lemon juice, and a pinch of salt until smooth and fluffy, about 1–2 minutes. Scrape the bowl to avoid lumps.

Whip the cream. In a separate, cold bowl, whip the heavy cream to medium-stiff peaks. Don’t overbeat or it will turn grainy.

Fold it together. Gently fold the whipped cream into the cream cheese mixture in two batches. Use a spatula and light strokes to keep the filling airy.

Fill the cups. Spoon or pipe the cheesecake filling over the chilled crusts. Smooth the tops with the back of a spoon.

Chill to set. Refrigerate for at least 45–60 minutes, or until the filling is firm enough to hold shape. For best texture, chill 2–3 hours.

Add toppings. Just before serving, add berries, chocolate shavings, or your favorite low-carb garnish.

Serve and enjoy. Keep portions chilled until ready to eat. These are richest when cold but still creamy.