Prep your pan and oven. Preheat the oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners or lightly grease with nonstick spray.

Make the crust. In a bowl, mix 1 1/2 cups almond flour, 3 tablespoons granulated keto sweetener, 1/2 teaspoon cinnamon, a pinch of salt, and 4 tablespoons melted butter. Stir until it resembles damp sand.

Press the crust. Divide the mixture evenly among the muffin cups (about 1 heaping tablespoon each). Press down firmly with the back of a spoon or the bottom of a small glass to create an even layer.

Par-bake. Bake the crusts for 6–8 minutes until lightly set and just starting to color. Remove from the oven and cool slightly while you make the filling.

Beat the cream cheese. In a mixing bowl, beat 16 ounces softened cream cheese on medium speed until smooth and fluffy, about 1–2 minutes. Avoid lumps by ensuring the cream cheese is fully softened.

Add sweetener and flavor. Mix in 1/2 cup granulated keto sweetener and 1 teaspoon vanilla. Add lemon zest or a teaspoon of lemon juice if you like a fresh note.

Incorporate eggs. Add 2 large eggs, one at a time, mixing on low until just combined. Do not overmix once the eggs are in—this keeps the texture creamy.

Finish with sour cream. Fold in 1/3 cup sour cream until smooth. Taste and adjust sweetness with a few drops of liquid stevia or more granulated sweetener if needed.

Fill the cups. Spoon the filling over each crust, filling nearly to the top. Tap the pan gently on the counter to release air bubbles.

Bake low and slow. Bake at 325°F (163°C) for 16–20 minutes. The centers should be slightly jiggly but not wet. Avoid browning the tops.

Cool properly. Turn off the oven, crack the door, and let the cheesecakes sit for 10 minutes. Then remove to a rack and cool to room temperature. This helps prevent cracking.

Chill to set. Refrigerate for at least 2 hours, or overnight for the best texture. Add toppings right before serving.