Whip cream with 2 tablespoon Xylitol until stiff peaks form.
Place cream in separate bowl in fridge.
Blend cream cheese, remaining xylitol, egg yolk and lemon juice.
Melt butter and using hands, mix almond flour and butter together.
Push almond flour crust flat into ramekins.
Fold whipped cream into cream cheese mixture.
Pour filling gently into ramekins.
Allow to set in fridge for 1-2 hours.
Top with lemon zest and enjoy.