STEP 1: Start to make your crust by melting ½ of a Keto Pint Dark Chocolate Bar  with 3 Tablespoons of butter over low heat in a saucepan.  

STEP 2: When the chocolate and butter is fully melted and combined, add to a  bowl. Mix in the rest of your crust ingredients: flours, sugar substitute  and salt.  

STEP 3: Line a cupcake tin with 8 liners and add equal spoonfuls of the crust  mixture into each. Press down to make firm, set aside.  

STEP 4: In a separate bowl add in the softened cream cheese, powdered sugar  substitute, lemon juice, heavy whipping cream and vanilla. Mix using a  hand mixer on medium speed until fluffy and creamy with no lumps.  

STEP 5: Fold the Keto Pint Chocolate Chips into the cheesecake mixture. Scoop 8  even servings onto the crusts. Refrigerate until set, about 1 hour. Enjoy!