Preheat the oven to 350ºF. Melt the butter & mix it evenly with the almond flour.
Scoop half a spoonful of the mixture into the bottom of each mason jar or ramekin. Smooth the crust evenly across the bottom.
Place the jars onto a flat pan and bake for 10 minutes. Remove from oven and set aside to cool.
While the crust is baking, mix together the cream cheese, vanilla extract, egg, and Swerve to make the filling. It's very important to use room temperature cream cheese to prevent lumps in the filling. Use an electric beater to ensure a smoother consistency.
Spoon the filling into the jars until they are each about 2/3 full. You will need to leave some room at the top for the cheesecake to expand while it's baking.
Bake for about 20 minutes or until there is an ever-so-slightly golden top. The cheesecake will look a little jiggly but do not overbake. Stick a toothpick in the middle of the jars and know that they are ready when the toothpick comes out clean.
Remove from oven and set aside to cool. After the cheesecake has cooled room temperature, place in the refrigerator to cool overnight. Cooling at room temperature before placing in the fridge helps prevent cracks in your cheesecake; however, it does not affect the taste.
Top with your choice of berries, serve and enjoy!
Plan for a cooling period of 3-24 hours.