Gather and prep all ingredients. Pre-heat oven to 325F.

Start by making the crust. Add almond flour, allulose, cinnamon, melted butter, and a pinch of salt to a bowl.

Mix the ingredients together until the mixture clumps together.

Press the crust mixture into a lined cupcake tray. Bake for 7-8 minutes and then remove from the oven to cool. Turn the oven temperature down to 300F.

Create the filling while the crusts are cooling. Whip the cream cheese and allulose together.

Add in the sour cream, vanilla, and egg and mix thoroughly to combine. Try to get rid of any lumps. Spoon the mixture over the crusts to distribute evenly.

In a separate bowl, mix the allulose and cinnamon together to create the cinnamon "sugar" topping.

Sprinkle the topping over the cheesecakes, then bake for 16-17 minutes or until set with a bit of jiggle. Allow to cool for a few minutes, then place in the refrigerator for 2-4 hours to cool completely.

Create the icing before ready to serve. Powder the allulose by blending in a coffee/spice grinder or a food processor. Mix the allulose with the butter until fully combined, then add in the vanilla and heavy cream as needed to get the consistency you want. Transfer icing to a ziploc bag and cut a small hole into the corner, then drizzle icing over cheesecakes.

Ice the remaining cheesecakes and enjoy!