Preheat the oven to 325F. Line your muffin tins with muffin liners OR use a silicone tin without liners like me
For the Crust: Grind pecans, almond flour, melted butter, and erythritol well in either food processor or blender (i used my Vitamix). Add to the bottom of your silicone tray while you work on filling.
Throw the rest of the ingredients into your vitamix (cottgae cheese, cream cheese, eggs, maple syrup, monk fruit erythritol blend, vanilla, and lemon juice/zest. Blend until smooth for 2-3 min
Pour about ⅓ cup of cheesecake filling on top of the base and bake for 45 minutes or until cheesecakes are set. The cheesecakes should not jiggle or look wet.
Transfer to fridge and make sure they are fully cooled for several hours
Optional to make jam using 1 cup frozen berries, 2-3 TBSP chia seeds, and a splash or almond milk… heat all this in a sauce pan over low heat and crush berries. Allow jam to sit for 10-20 min to gelatinize then add on top of cheesecakes.
