Prep your pan: Preheat the oven to 325°F (165°C). Line a 12-cup muffin tin with silicone or parchment liners. This helps prevent sticking and keeps the cups easy to remove.

Soften the cream cheese: Make sure your cream cheese is at room temperature. Soft cream cheese blends smoothly and prevents lumps.

Beat the base: In a mixing bowl, beat 8 oz of cream cheese with 1/3 cup granulated keto sweetener until smooth. Add 2 large eggs, 2 tablespoons heavy cream, 1 teaspoon vanilla, and a pinch of salt. Blend until creamy, but don’t overmix.

Add structure: Stir in 1/3 cup super-fine almond flour and 1 tablespoon melted butter. Mix just until combined. The batter should be silky and scoopable.

Fold in the fruit: Gently fold in 1/2 cup finely diced strawberries. Pat them dry with a paper towel first to reduce moisture. Add 1/2 teaspoon lemon zest if using.

Fill the cups: Divide the batter evenly among the 12 liners. Each cup should be about two-thirds full. Tap the pan gently to settle the batter.

Bake: Bake for 16–20 minutes, until the edges are set and the centers have a slight jiggle. Don’t wait for them to brown deeply; overbaking makes them dry.

Cool properly: Let the cups cool in the pan for 10 minutes, then transfer to a rack. They’ll firm up as they cool.

Chill for best texture: For a cheesecake-like bite, chill for at least 1 hour before serving. If you prefer them warm and soft, you can enjoy them sooner.

Serve and top: Add a small dollop of keto whipped cream and a slice of strawberry if you’d like. Keep toppings light to stay low-carb.