For The Crust:

In a medium bowl whisk the almond flour, stevia, and pinch of salt.

Pour the sugar-free syrup over the dry ingredients and stir with a rubber spatula until well combined. The crust should be moist, but firm.

Separate the dough into 9 equal small balls (approximately 2 inches each).

Place each ball into a muffin liner.

With a ¼ measuring cup, press the balls into the liner to flatten the crust.

For The Filling:

In a medium bowl combine the cream cheese, heavy whipping cream, lemon juice, vanilla extract, and stevia using a mixer beat on medium / high until creamy, about 5 minutes.

To Assemble:

With a spoon pour the filling evenly onto the crust previously made (place the liners inside muffin tin to avoid spills).

Refrigerate for at least 3 hours to set.

Once the cheesecakes are firm, use a wet spoon to press down the center of the cheesecake, just a little to make the center a little lower, repeat with all of the cheesecakes.

Top with toasted shredded coconut and three easter chocolate eggs on each.

Serve immediately or keep refrigerated in an airtight container.