Preheat your oven to 325F and line a 12-cup muffin tin with cupcake liners.
Mix the almond flour, cocoa powder, powdered erythritol, melted butter, and a pinch of salt until the mixture resembles dark wet sand. Press about 1 tablespoon of the mixture firmly into the bottom of each cupcake liner.
Beat the cream cheese and powdered erythritol with an electric mixer until very smooth and no lumps remain, about 2 minutes. Add the egg and vanilla extract and beat on low speed just until combined. Do not overbeat.
Fold about two-thirds of the crushed sugar-free cookies into the cheesecake batter, leaving some larger chunks for texture.
Divide the filling evenly among the liners on top of the cookie crust. Sprinkle the remaining crushed cookies over the tops of each bite.
Bake for 18 to 20 minutes until the edges are set and the centers have just a slight jiggle. Turn off the oven and crack the door open, letting the cheesecake bites cool inside for 10 minutes to prevent cracking.
Remove from the oven and cool to room temperature, then refrigerate for at least 3 hours until completely chilled and firm before serving.
