Preheat oven to 350 degrees F.
Mix together almond flour, melted butter and 1 tbsp of powdered erythritol until it forms a light, crumbly mixture.
Equally spread out the mixture into the 12 cups of a cupcake pan. Make sure to use cupcake liners!
Bake this mixture for 10 minutes. You will start noticing the fragrant almond aroma when they are nearly done. Be watchful of these, they can burn easily.
After 10 minutes, remove from the oven and let cool.
Immediately heat the oven to 400 degrees F.
Meanwhile, mix the room temperature cream cheese, eggs, lemon juice, vanilla extract, and remaining powdered erythritol. You want to mix until the mixture is smooth and silky. (this will be hard if your cream cheese isn't at room temperature)
Fill a lined cupcake pan with the mixture. These won't rise too much, so you can go relatively close to the top.
Take a small spoonful of the melted raspberry preserves and drizzle on top of each individual cheesecake. If you want to make a more dramatic design, take a toothpick and swirl the red stripes!
* IMPORTANT STEP* Put the cheesecakes in the oven and IMMEDIATELY turn the temperature down to 200 degrees F.
After roughly 40 minutes, these will be finished! They should be relatively spongy on top. Also, after they are removed from the oven, cool in the refrigerator for at least an hour before serving!