In a medium microwave safe bowl, melt together butter and cacao butter. In the microwave, cook for 1 minute and then stir and cook for 20 seconds, stir and repeat the 20 second intervals until completely melted.

Stir cocoa powder into the warm butter mixture until smooth. The warmth of the butter will activate the cocoa powder creating a deeper, richer flavor.

Stir in ¼ cup sugar substitute. Some of our favorite options are Bocha Sweet, Monk Fruit Sweetener, Erytheritol or Allulose.

Stir in almond flour until completely combined.

Divide crust among 30 cupcake cups and then press down with a spoon to create the crust. Set aside while you make the filling.

Preheat your oven to 300 degrees

In a large mixing bowl, combine warmed cream cheese, sugar substitute, vanilla extract, salt, sour cream, heavy whipping cream and eggs.Mix together until completely combined.

Use a ¼ cup measuring cup to fill each cupcake tin with a little less than ¼ cup of filling. You’ll have a little more than 6 cups of batter and to make 30 mini cheesecakes you’ll need about .21 cups each.

Bake in preheated oven for 20 minutes at 300 degrees.Centers should still be slightly jiggly. Turn off the oven and crack the oven door open. Allow the cheesecakes to remain in the oven for 1 hour before removing them to cool.

Store in the fridge or freezer once completely cooled.

Garnish with dark chocolate or lakanto chocolate chips if desired.