I found this recipe, and converted it to Low Carb. My estimates has it at 5 carbs per MINI cheesecake:
1 c ground pecans
8oz cream cheese
2 T lemon juice
equiv of 2 T sugar - I used 1/4 tsp stevia
1 tsp vanilla extract
1c heavy whipping cream (WHIPPED)
2 T melted butter
Grease or paper muffin tins. Pour melted butter into the ground pecans, mix until its moist. Divide and press into the muffin cups.
In med bowl combine softened cream cheese, lemon juice, sweetener. Fold all this into the whipped cream.
Divide cream mixture among the muffin cups. I dropped 3-4 blueberries on top.
Refrigerate for 2 hours.
THEY ARE DELISH!!