Preheat the oven to 350°F and start off by combining your melted butter with almond flour and mixing until it’s crumbly, but combined.

Line a muffin tin with paper or silicone cupcake liners and press about 1-2 teaspoons of your almond flour crust mixture into each liner.

Let these crusts bake in the oven for about 5-8 minutes or until you see they’ve turned golden brown.

To make the cheesecake filling, beat 12 oz.

of cream cheese with an electric hand mixer until soft and then add in 1 egg.

Mix to combine.

Then add ¼ cup of erythritol, or your favorite low carb sweetener, and mix.

Next, add 1 tsp of vanilla extract, 1 tbsp of fresh lemon juice and ¼ tsp of salt and mix one last time.

Spoon your cheesecake filling onto the baked crusts and bake for about 20 minutes.

The cheesecakes will have risen and be set, yet slightly jiggly on top.

Let them cool on the counter for about 10 minutes and then top each one with a teaspoon of sugar-free jam.

We used strawberry, but any flavor will work! Then add some fresh fruit over that.

We used 3 blueberries for each mini cheesecake.