Make the crust: In a large bowl, whisk together almond flour, melted butter, sweetener, cinnamon, and a pinch of salt.
Divide the crust mixture among 16 muffin cups lined with muffins liners. Firmly press about a tablespoon of the crust mixutre.
Bake in the preheated oven for 5-8 minutes or until golden brown.
Make the filling: In a large mixing bowl, add room temperature cream cheese, eggs, powdered sweetener, vanilla extract, pumpkin pie spice, cinnamon, and salt. Use an electric mixer to blend together until smooth and creamy.
Take 1/3 of the filling and mix it with pumpkin until well combined.
Pour the cheesecake filling over each cooked crust, then top with a tablespoon of the pumpkin mixture.
Bake for 20-25 minutes or until the tops look nearly set but still soft to touch.
Remove from the oven and allow to cool, then refrigerate for at least 2 hours.
Serve with homemade keto caramel sauce and a pinch of sea salt. Whipped cream or pecans are great toppings too.