Gather and prep all ingredients.

To make the crust, add the almond flour, butter, allulose and salt to a food processor.

Pulse the mixture until well combined and looks crumby. Transfer the mixture into ramekins, tart dishes, or pie pan. Press the dough firmly to the bottom, evenly distributing it.

To make the filling, add the remaining allulose to a food processor and blend on high to powder the sweetener. In a bowl, add the allulose, cream cheese, and heavy cream. Mix well to combine.

Add in the lemon juice, zest, and extract. Mix well again.

Optional: If you need a higher protein count on your macros, you can add 1 scoop of unflavored (or vanilla) protein powder here. This will thicken the filling further and help bolster the protein macros.

Pour the filling into the dish(es) with the crust. Place in the refrigerator for at least 5 hours, or freeze for 1-2 hours.