• Preheat the oven to 350 degrees.

For the chocolate crust:

• Combine the melted butter, almond flour, keto friendly sweetener, and cocoa powder in a mixing bowl until it forms a crumbly dough.
• Press the dough into the bottom of a silicone muffin pan (or paper lined muffin pan). Pre-bake the crust for 7 minutes and allow the crust to cool COMPLETELY.

For the cheesecake layer:

• In a stand mixer or with a hand mixer, combine the cream cheese, eggs, sweetener, cocoa powder, and vanilla until things are just barely incorporated.
• Add the melted bakers chocolate and the heavy cream. Mix until completely smooth. Mixture will be light and airy.
• Spoon the cheesecake mixture onto the cooled crust, filling each 3/4 full.
• Bake 15-18 minutes until the cheescake has set. Remove from oven and allow the cheesecakes to cool competely. Once cooled, pop the cheesecakes out of the muffin pan.

For the topping:

• Melt the Lily's dark chocolate chips and coconut oil in a small saucepan. Stir until smooth.
• Dip the top of the cooled cheesecake into the melted chocolate and sprinkle with sea salt. Set aside to cool.