Step 1

Preheat the oven to 350 F.

Step 2

In a large bowl, combine almond meal, melted butter and vanilla.

Step 3

Spray muffin tin with non-stick spray or coat with melted butter. Spoon almond meal mixture into muffin tins and push down with fingers to flatten, forming the bottom crust of the cheesecakes. Each crust should be about 1/4-inch thick. Set aside.

Step 4

In a separate bowl, beat together cream cheese, eggs, vanilla, stevia and salt until smooth. Separate the mix evenly into three bowls to create the three flavors: chocolate, pumpkin and lemon.

Step 5

For the pumpkin filling, add pumpkin puree and 3/4 teaspoon of pumpkin pie spice into 1/3 of the cheesecake filling. Mix thoroughly to combine, ensuring no bits of purée remain.

Step 6

For the chocolate filling, mix 1/3 of the cheesecake filling with 1/4 teaspoon of cocoa powder and 1/2 teaspoon of stevia. Whisk thoroughly to combine.

Step 7

For the lemon filling, add 1/2 teaspoon of lemon extract and 1/2 teaspoon of stevia to the remaining third of the filling mixture. Whisk thoroughly to combine.

Step 8

Spoon each flavor into its own muffin tin. Bake for 15 to 20 minutes, until all cakes have set and are slightly golden-brown.

Step 9

Remove muffin tin from the oven and let cool completely. Chill in the fridge for 4 hours or overnight before serving.

Step 10

To serve: Top with whipped cream, nuts or other keto toppings.