Prep your pan: Line a 12-cup muffin tray with paper liners. This makes removing the cups clean and easy. If you prefer mini cups, use a mini muffin tray and adjust chill time.

Make the crust (optional): In a bowl, mix almond flour, cocoa powder, powdered sweetener, melted butter, and a pinch of salt until it resembles damp sand. It should clump when pressed.

Press and set: Divide the crust evenly among the liners (about 1–1.5 tablespoons each). Press firmly with the back of a spoon. For a firmer crust, bake at 325°F (163°C) for 6–8 minutes, then cool completely. Or skip baking and chill while you make the filling.

Beat the cream cheese: In a mixing bowl, beat softened cream cheese on medium speed until smooth and fluffy, about 1–2 minutes. Scrape down the sides to avoid lumps.

Add sweetener and cocoa: Sift in the powdered sweetener and cocoa powder to prevent clumps. Beat on low until incorporated, then on medium until creamy.

Finish the filling: Add sour cream, heavy cream, vanilla, and salt. Beat until silky. If using, mix in the melted, cooled chocolate. If the mixture is too thick, add 1–2 more tablespoons of heavy cream. Taste and adjust sweetness.

Fill the cups: Spoon or pipe the filling over the crusts, smoothing the tops. Tap the pan gently on the counter to remove air bubbles.

Chill to set: Refrigerate for at least 2–3 hours, ideally 4–6 hours, until firm. For a faster set, you can freeze for 30–45 minutes, then move to the fridge.

(Optional baked version): For a firmer, classic cheesecake texture, bake the filled cups at 300°F (149°C) for 14–16 minutes, until the edges are set and centers are slightly jiggly. Cool to room temp, then chill 3–4 hours.

Add toppings and serve: Top with whipped cream, shaved chocolate, or a berry or two. Keep portions simple to stay keto-friendly.