Put the almond flour in a dry skillet over medium heat and toast until golden brown (about four minutes), stirring and turning often to ensure it toasts evenly. Toasting the flour adds to the flavor and reduces any greasiness of the crust.
Remove the toasted almond flour from the heat, pour into a large bowl, and let cool for five minutes.
Add the espresso powder and sweetener and stir well.
Add the melted butter and mix well until the almond flour mixture is completely coated in butter.
Divide crust mixture between 12 silicone muffin cups and press down firmly and evenly. Place in a muffin pan and set aside.
Preheat the oven to 350℉.
In a medium bowl using a hand mixer, beat the cream cheese and sweetener until fluffy.
Add the Keto Chow and beat until fully incorporated.
Add the eggs and beat again.
Spoon the cheesecake mixture on top of the crusts and smooth the tops with a spatula.
Bake for 20 minutes until the cheesecakes are just firm to the touch.
Remove from the oven and let cool.
Once cooled, place in an airtight container in the fridge until ready to serve.
If desired, drizzle with caramel sauce and decorate with a few coffee beans.