Prep the pan and oven. Preheat the oven to 350°F (175°C). Grease a 24-cup mini muffin tin with avocado oil spray or butter. You can also line with mini paper liners for easier release.

Mix the crust. In a bowl, combine almond flour, Parmesan, garlic powder, onion powder, salt, and pepper. Stir in the egg and melted butter until a soft dough forms. It should be slightly crumbly but hold together when pressed.

Press the crust. Divide the dough evenly among the mini muffin cups (about 1 tablespoon each). Press the dough firmly into the bottom and up the sides to make a small well in each cup. A tart tamper or the back of a teaspoon helps.

Par-bake the crust. Bake for 6–8 minutes until the edges look set but not browned. Remove from the oven and set aside. Keep the oven on.

Make the filling. In a mixing bowl, combine softened cream cheese, sour cream, mozzarella, Parmesan, garlic, salt, pepper, and red pepper flakes. Stir until smooth. Fold in the chopped spinach and artichokes. Add lemon zest if using.

Fill the cups. Spoon the filling into each crust, mounding slightly. Top with a sprinkle of extra mozzarella or Parmesan if you like a browned, bubbly top.

Bake. Return the pan to the oven and bake for 12–15 minutes, until the filling is hot and lightly golden at the edges.

Cool briefly. Let the bites rest in the pan for 5–10 minutes before removing. This helps them set and makes lifting them out easier.

Garnish and serve. Sprinkle with chopped parsley and a pinch of red pepper flakes if desired. Serve warm.