Preheat oven to 350 degrees. Line a 12 cup muffin tin with liners to keep from sticking. I also spray the inside of the liners with cooking spray.
Crust:
Mix together the almond flour, granular sweetener and melted butter. Spoon mixture evenly in the muffin cups and press in with your finger tips.
Filling:
Combine the cream cheese, egg, powdered sweetener, sour cream, and vanilla extract with a hand mixer until smooth. Spoon the mixture evenly into the muffin cups.
Bake in the preheaded oven for about 20 minutes. I always set my oven a couple minutes less to start watching them. Remove from the oven and let cool completely. Chill in the fridge for about 3 hours to firm up completly.