Preheat oven to 350F. Grease or line a cupcake or muffin tin. In a small bowl, combine the melted butter with the almond meal to form a grainy paste. Evenly distribute this almond mixture into the bottoms of the cupcake molds, pressing down firmly.

In a stand mixer, add the softened cream cheese, eggs, stevia, sugar-free syrup, and vanilla to the bowl and mix on medium speed until smooth. If there are still some small chunks of cream cheese at the end, that's okay.

Pour the mixture evenly into the cupcake cups, filling them almost to the tops.

Pop the cupcakes into the oven for 15–17 minutes (the tops should be puffed and cracked when done).

Let stand for 10 minutes, then place the cupcakes in the fridge for at least 30 minutes to set. The longer these sit in the fridge, the better they get!