Toast almond flour in a skillet over medium heat for 5-8 minutes or until lightly browned and fragrant. Line 6 muffin cups with paper liners. Preheat oven to 350 degrees.

For crust, combine the almond flour, brown Swerve, salt, cinnamon, and melted butter in a small bowl. Stir until combined.

Divide the crumbs evenly between the muffin cups, press firmly into the bottom.

For filling, beat the cream cheese and powdered Swerve until smooth. Add the egg, sour cream, and vanilla and beat just until blended.

Pour mixture into the crusts. They will be full.

Bake at 350° for 20-25 minutes, or until the centers are barely set.

Cool completely, then chill for at least an hour.

If desired, serve with fresh berries.