1. Preheat the oven to 300°F. Lightly grease two silicone muffin pans with avocado oil spray or a small amount of butter or coconut oil. If you’re using standard muffin tins, line them with parchment paper cups.

2. Make the crust: In a medium bowl, combine almond flour, coconut flour, cinnamon, monkfruit sweetener, and salt. Whisk together, then add melted butter and vanilla extract. Stir until a crumbly dough forms.

3. Spoon 1½ to 2 tablespoons of the crust mixture into each muffin cup. Press down with your fingers or a spoon to create a firm, even crust layer about ¼ inch thick. Set aside.

4. Make the filling: In a large mixing bowl or stand mixer, beat cream cheese for 1 minute until smooth. Add the monkfruit sweetener and mix on high speed for 3–4 minutes, scraping the sides halfway through.

5. Add pumpkin puree, vanilla extract, pumpkin pie spice, and salt. Mix on high for 1 minute, scrape the sides, then mix again for 30 seconds.

6. Add the eggs, one at a time, mixing on medium speed for 30 seconds after each addition. Scrape the sides of the bowl again, and mix for another 30 seconds.

7. Carefully spoon the pumpkin cheesecake filling into the muffin cups, filling each ¾ full. Smooth the tops if needed.

8. Bake in the center of the oven at 300°F for 15–19 minutes until set but slightly jiggly in the middle. Avoid overbaking to prevent cracks.

9. Cool completely in the pans at room temperature. Once cooled, transfer to the freezer for at least 4 hours.

10. To serve, gently push each cheesecake out from the silicone mold. Place them on a platter and refrigerate 1–2 hours to defrost. Top with sugar-free whipped cream and a sprinkle of pumpkin spice.