Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.

In a bowl, mix almond flour, melted butter, and sweetener until well combined. Press the mixture into each cupcake liner to form the crust.

Bake the crusts for 10-12 minutes, until lightly golden, then set aside to cool.

In a large bowl, beat the cream cheese until smooth. Add sour cream, vanilla extract, sweetener, and heavy cream. Beat until fully combined and smooth.

Add eggs one at a time, mixing well after each addition.

Spoon the filling into each cupcake liner over the cooled crust.

Bake for 20-25 minutes, or until the cupcakes are set but slightly jiggly in the center.

Let the cupcakes cool for 10 minutes before transferring them to a wire rack.

Chill in the refrigerator for at least 2 hours before serving.