Keto Cheesecake Cupcakes
The crust of these low-carb mini cheesecake cupcakes is made of almond meal.

Preheat oven to 350 degrees F (175 degrees C).

Line 12 muffin cups with paper liners.

Mix almond meal and butter together in a bowl; spoon into the bottoms of the paper liners and press into a flat crust.

Beat cream cheese eggs sweetener and vanilla extract together in a bowl with an electric mixer set to medium until smooth; spoon over the crust layer in the paper liners.

Bake in the preheated oven until the cream cheese mixture is nearly set in the middle 15 to 17 minutes.