Prep your pan and oven. Heat the oven to 325°F (163°C). Line a mini muffin pan with paper liners. This helps the crust stay intact and the cheesecakes release cleanly.

Make the crust. In a bowl, stir together 1 cup almond flour, 2 tablespoons granulated keto sweetener, a pinch of salt, and 3 tablespoons melted butter until the mixture looks like damp sand.

Press the crust. Spoon about 1 teaspoon of crust mixture into each liner. Press firmly with the back of a measuring spoon to compact the crust evenly.

Pre-bake. Bake the crusts for 5–7 minutes, until lightly golden around the edges. Let them cool slightly while you make the filling.

Beat the cream cheese. In a mixing bowl, beat 16 ounces softened cream cheese until smooth and fluffy, about 1–2 minutes. Scrape the bowl to get rid of any lumps.

Add sweetener and flavor. Beat in 1/2 cup granulated keto sweetener and 1 teaspoon vanilla extract until well combined. Add 1 teaspoon lemon zest if using.

Blend in sour cream and eggs. Mix in 1/3 cup sour cream until smooth. Add 2 room-temperature eggs one at a time, mixing just until incorporated. Do not overbeat; too much air can cause cracks.

Fill the cups. Divide the filling among the crusts, filling almost to the top. The batter will set and slightly puff, then settle as it cools.

Bake gently. Bake for 14–18 minutes, until the edges are set and the centers are slightly jiggly. They should not brown. Overbaking dries them out.

Cool slowly. Turn off the oven and prop the door open for 5 minutes. Then transfer the pan to a rack. Let the cheesecakes cool to room temperature.

Chill to set. Refrigerate for at least 2 hours, preferably overnight. Chilling firms the texture and improves flavor.

Top and serve. Add fresh berries or a dollop of whipped cream if you like. Keep portions simple to stay low-carb.