Allow the cream cheese to sit on the counter for 20 minutes to soften.

Fit a stand mixer with paddle attachment.

Mix the softened cream cheese, 1/2 cup erithrytol, vanilla and heavy cream until smooth.

Scoop onto a parchment paper lined baking sheet.

Freeze for about 30 minutes, until firm

Mix the almond flour with the 2 Tablespoons erythritol in a small mixing bowl.

Dip the frozen cheesecake bites into 2 Tablespoons cream, then roll into the almond flour mixture.

Place in an air fryer for 5 minutes.

Alternatively, you can bake them in the oven for 8 minutes to achieve that crispy outside coating.