Preheat Oven: Preheat your oven to 325°F (160°C).

Prepare the Crust: In a medium bowl, combine almond flour, erythritol, melted butter, and vanilla extract (if using).

Mix until the ingredients are well combined and form a crumbly texture.

Press the mixture firmly into the bottom of each cup in a muffin tin, creating an even layer.

Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

Add the heavy cream, erythritol, vanilla extract, and lemon juice (if using). Continue to beat until well combined.

Add the eggs one at a time, mixing thoroughly after each addition.

Spoon the cheesecake filling evenly over the crust in each muffin cup.

Tap the muffin tin gently on the counter to remove any air bubbles.

Bake in the preheated oven for 18-20 minutes, or until the centers are set but still slightly jiggly.

Turn off the oven and let the cheesecake cups cool in the oven with the door slightly ajar for about 30 minutes.

Transfer the cheesecake cups to the refrigerator and chill for at least 2 hours or until fully set.

Garnish with optional toppings before serving.