Low-carb, Mini Keto Cheesecakes.
Melt butter and combine with almond flour.
Divide the almond flour mixture across the mini spring-form pans.
Spread the almond flour into a thin layer in each pan, pressing down evenly to create a firm, solid layer.
Bake at 350F for about 5 minutes until starting to brown. If the crusts start to bubble up, take a fork and gently poke the surface of the crust.
Beat the cream cheese and sweetener until combined, add eggs one at a time and continue to mix until fully combined. Add vanilla, lemon juice and beat until mixture is smooth and glossy with no lumps.
Divide the batter evenly across the 5 mini tins, shaking the tins gently to evenly distribute the batter in each pan.
Place all the tins on a rimmed baking sheet - arrange the tins so that you have room in the center to place a small oven-proof cup of water. This will help keep the cakes from drying out. Bake at 350F for about 15-20 minutes or until the cakes are mostly set - you want the centers to be just a tiny bit jiggly when you pull them out, they'll continue to set out of the oven.