Preheat the oven to 350ºF. Place eight paper liners in a standard size muffin pan.
In a small bowl, combine the crust ingredients and mix by hand until well blended. Sprinkle a thin layer of the crust mixture into each paper liner and press until smooth and even.
In a medium-sized bowl, combine the cheesecake filling ingredients and blend with a hand mixer until smooth. Pour the filling evenly into the paper liners, on top of the crust, filling liners almost to the top.
Bake for 15 to 18 minutes, until the cheesecakes are set. Remove from the oven and let cool to room temperature in the pan before removing. Refrigerate 1 to 2 hours before serving.
Serve garnished with keto-friendly cool whip and or sliced strawberries, if desired.
Find it online: https://livelaughrowe.com/mini-keto-cheesecake-recipe/