Preheat oven to 350°FMix together the almond flour and melted butter to make the crust. Line 12 cupcake liners on a baking sheet and spoon out 1 teaspoon of the crust into the silicone cupcake liners.
Using a mixer, beat the cream cheese and sweetener on medium speed until well combined and creamy. Add the eggs, vanilla extract, espresso and cocoa powder, beat for another 2-3 minutes on medium high speed.
Bake the mini cheesecakes in the oven at 350°F for 16-18 minutes, or until set. Remove from oven and allow to cool completely and then store in the refrigerator overnight.