For the crust:

1. Preheat the oven to 350° F.
2. Combine the melted butter, almond flour, sweetener and lime zest in a medium sized bowl and mix well.
3. Line 2 muffin pans with 16 liners.
4. Spoon 2 tablespoons of crust into each liner.
5. Press the crust firmly into the bottom of the liner, and up the sides about 1/2 inch. 
6. Bake the crusts for 8 minutes, then remove and cool for 2 – 3 minutes before filling. 

For the cheesecake filling:

1. Combine the cream cheese, eggs, sweetener, lime juice, and 3 blackberries in a blender and blend until smooth.
2. Spoon filling into the cups to about 1/4 inch from the top.

For the blackberry swirl:

1. Combine the blackberries and sweetener in a small blender cup and blend until mostly smooth.
2. Pour the liquid into a small handheld strainer and use a rubber spatula to press it through, removing all of the seeds. 
3. Use a spoon to drop about 1/2 teaspoon worth of blackberry puree over the top of each cheesecake. 
4. Gently swirl through the circles of puree with a knife to distribute, but don’t over mix.
5. Bake the cheesecakes at 350° F for 20 minutes, or until set.
6. Remove from the oven and cool for 30 minutes
7. Transfer to the refrigerator and chill for at least 3 hours or until firm. 
8. You can remove the cupcake liners immediately or leave them on until ready to serve. 
9. Store leftovers in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 3 months.