Prepare the Optional Crust

Preheat oven to 325°F (160°C).

In a bowl, mix almond flour, melted butter, sweetener, and vanilla until crumbly.

Press 1–1½ tbsp into the bottom of each lined muffin cup or mini cheesecake pan.

Bake 6–8 minutes until lightly golden. Cool completely.

Make the Cheesecake Filling

Beat softened cream cheese until smooth.

Add sweetener and beat until fluffy.

Mix in eggs one at a time, then add vanilla and sour cream.

Spoon mixture evenly into muffin cups (about ¾ full).

Bake

Bake for 18–20 minutes, until centers are set but slightly jiggly.

Cool completely, then refrigerate at least 2 hours.

Serve

Drizzle with sugar-free syrup.

Top with fresh whipped cream.

Serving and Storage Tips