In a bowl, mix almond flour and allulose. Melt butter and add vanilla extract, then pour into dry ingredients. Mix thoroughly until all the almond flour is wet from the butter. Spoon mixture evenly into individual liners. Press lightly to spread out.
Bake the crusts for 5 minutes.
Whip cream cheese to make sure there are no clumps. Add eggs, lemon juice, lemon zest, sweetener and mix until smooth and creamy.
Once you have removed crusts from the oven, pour cheesecake mixture evenly into each cupcake liner and make sure the tops are smooth.
Bake for 25-28 minutes or until the centers are mostly set, but still a little jiggly.