Preheat oven to 350F. Add the macadamia nuts to a food processor.

Grind the nuts into a coarse meal and add the erythritol.

Pulse for a few moments and then add the almond flour. Pulse again until well combined.

Cube the chilled butter and add it to the food processor. Pulse again until the mixture is beginning to clump.

Add the egg yolk and pulse again until the dough is beginning to clump.

Remove the dough from the food processor and knead together.

Using silicone cupcake molds (or just a regular greased cupcake tin), fill the wells about 1/8 to 1/4 of the way full.

Bake for 5–7 minutes. The crusts will still look greasy and undercooked when taken out. Leave oven on.

While the crust is baking, prepare the filling. Beat together the cream cheese and butter.

Add the eggs and mix to combine.

Add the erythritol and liquid stevia and mix to combine.

Finally, add in the lime zest and lime juice. Mix again until fully combined.

Once the crusts are out of the oven, let cool for about 3–5 minutes, and then pour the cheesecake mixture into the molds. Leave a little space at the top to prevent them from spilling over as they rise.

Bake for 30–35 minutes.

Cool the cheesecakes for 20–30 minutes and store in the fridge overnight.

Serve and enjoy!