When they are out on the table, these bowls get devoured in a cinch

12 ounces cream cheese
1 cup sour cream
5 tablespoons low-carb sweetener
1 teaspoon vanilla extract
1 16-ounce can no-sugar-added cherry pie filling
Combine the almond flour, coconut, butter, and salt. Press into individual ramekins.
Beat together the cream cheese, sour cream, sweetener, and vanilla. Distribute on top of the crust, and refrigerate at least 1 hour.
When ready to serve, spoon the pie filling over the top of each serving.