Toast almond flour and pecans in a dry skillet until golden brown to release aroma

In a bowl, combine the toasted ingredients, powedered sweetener, salt, cinnamon and melted butter until well mixed. Spoon mixture into base of two serving glasses.

In a separate bowl, use an electric whisk to combine the cream cheese, creme fraiche, granulated sweetener, butter and lemon juice until thoroughly mixed together (note: it's important butter is softened to room termperature beforehand to avoid lumps of butter forming in the mix)

Add the cream cheese mixture on top of the toasted base in the serving glasses and refridgerate whilst making the raspberry sauce.

Heat a small saucepan to a medium heat and add the raspberries, remaining sweetener and a splash of water, heat and mix well for 5 minutes until the berries break down and the sauce begins to thicken.

Remove from the heat and allow to cool, before adding the sauce layer to the top of the cheesecakes. Refrigerate to cool the sauce and serve.