Preheat oven to 350°
In a medium mixing bowl combine the almond flour and the brown sugar erythritol, then add the melted butter to the bowl and mix until the almond flour is coated.
Divide the mixture evenly among the wells in the muffin pan. Use a spoon to evenly press the mixture down into the bottom of each muffin liner.
Bake the crusts for 5 minutes.
In a large mixing bowl, using a hand mixer, beat the cream cheese until fluffy.
Add eggs, lemon extract, vanilla extract and Swerve and mix until all ingredients are well combined and smooth. Use a rubber spatula to scrape the sides and mix in.
Divide the cheesecake mixture evenly between all wells in the muffin pan. If using a silicone muffin pan, place it on top of a baking sheet.
Bake for 25 -30 minutes or until the cheesecakes are set. They will still be a little jiggly in the center.
Allow to cool on the counter for 20 minutes.
While the cheesecakes are cooling, heat a small sauce pan over medium-low heat and add the blueberries. Let the blueberries simmer for 15 minutes. Mash them slightly to release their juices and let the juices thicken. Divide blueberries evenly among the cheesecakes.
Chill for up to 24 hours before serving.