Preheat your oven to 350°F (175°C) and gather mini pie pans. In a mixing bowl, combine almond flour and erythritol for a low-carb crust. Pour in the melted butter and mix until well combined.

Press the mixture firmly into the bottom and sides of the mini pie pans to create a sturdy base.

In another bowl, crack open the eggs and whisk until frothy, then add in fresh lemon juice, lemon zest, vanilla extract, and a pinch of salt. Blend these ingredients together until smooth and creamy.

Carefully pour the lemon filling into the prepared crusts, filling each one about three-quarters full. Place the mini pies into the preheated oven and bake for approximately 20 minutes.

Once baked, remove the mini pies from the oven and allow them to cool completely at room temperature. Transfer them to the refrigerator and chill for at least an hour before serving.