Prepare the Crust: In a small bowl, mix together the almond flour, crushed almonds, sweetener, melted butter, and cinnamon until the mixture resembles wet sand. 2.
Form the Base: Divide the crust mixture evenly among 8 (2-ounce) dessert cups, about 1 heaping tablespoon each. Use your fingers or the back of a spoon to press the mixture firmly into a flat, even layer at the bottom of each cup.
Set aside. 3. Activate the Gelatin: In a small saucepan, whisk together the powdered gelatin and sweetener.
Pour in the almond milk and heat over medium-high heat, stirring constantly, until the mixture is hot and the gelatin has completely dissolved, about 1-2 minutes.
Do not let it boil.
Remove from heat. 4. Create the Filling: In a large bowl, use a hand mixer on medium speed to beat the softened cream cheese, vanilla, and maple extract until completely smooth and creamy. 5.
Combine and Fill: With the mixer still running on low, slowly and gradually stream the hot gelatin mixture into the cream cheese.
Continue beating until everything is well combined and silky smooth. 6.
Chill and Serve: Carefully pour the filling over the crust in each dessert cup.
Refrigerate for at least 3 hours, or until firm.
Garnish with whole roasted almonds just before serving. Store leftovers in an airtight container in the refrigerator for up to 5 days.
