Preheat your oven to 325°F (165°C) and line a mini muffin tin with paper liners.
In a blender or food processor, blend the cottage cheese, Greek yogurt, eggs, erythritol, vanilla extract, and salt until smooth and creamy.
In a separate bowl, combine the almond flour and melted butter. Mix until crumbly.
Spoon the almond flour mixture into the bottom of each muffin cup and press down lightly to form a crust.
Pour the cottage cheese mixture over the crusts, filling each muffin cup.
Bake for 15-20 minutes, or until the cheesecakes are set and slightly golden on top.
Allow the cheesecakes to cool, then refrigerate for at least 2 hours before serving.
Top with fresh berries or whipped cream if desired.