• Preheat the oven to 350°F. Prepare a mini muffin tin with liners or nonstick cooking spray.

Make the Crust:

• In a mixing bowl, combine the melted butter, almond flour, sugar substitute, cinnamon, and salt. Mix well until the ingredients form a crumb-like consistency. Press the mixture into the bottom of 6 cavities of your prepared muffin tin.
• Bake for 15 minutes. Remove from oven and set aside to cool.

Make the Cheesecake Filling:

• In a large bowl, add the cream cheese and sour cream. Beat with an electric mixer until they form a smooth paste. Add the eggs and the vanilla extract and stir to combine. Add the sugar substitute and salt. Stir until the batter has a soft, even consistency.
• Divide the batter evenly among the 6 crusts. Bake until the edges of each mini cheesecake appear set but the centers are a little jiggly when you shake the pan, about 20 minutes.
• Remove the muffin tin from the oven. Let the cheesecakes cool at room temp for about 20 minutes. Then chill them in the fridge for at least 3 hours, or overnight.

Top and Serve the Mini Cheesecake Bites:

• Once the mini cheesecakes have chilled, you can top them with berries or chopped nuts, if you like. Serve them cold.