Preheat the oven to 350°F (175°C). Line a twelve-count cupcake pan with muffin liners.
To make the crust, combine the ground flax-seed, almond flour, erythritol, melted butter and salt in a mixing bowl. Spoon the mixture into the muffin liners, dividing evenly between the cups (each cup will get about 1 heaping tablespoon [15 g]) and press the mixture down firmly into each cup with the back of a spoon.
To make the cheesecakes, place the cream cheese, erythritol and salt in a medium-sized mixing bowl. Whip with a hand mixer or in a stand mixer with a paddle attachment until uniformly mixed, then add the eggs, one at a time, mixing well until combined after each addition. Add the vanilla and mix until slightly fluffy. Add the fennel, cinnamon, ginger,allspice, cardamom and cloves, and blend briefly until combined.
Divide the cream cheese among the twelve cups, using a spoon to scoop out the mixture, and a second spoon to scrape the creamcheese off of the first spoon.
Bake for 20 to 25 minutes, or until the cheese-cakes are set and slightly puffed.
Allow the cheesecakes to cool slightly at room temperature, then put them in the refrigerator for at least 30 minutes to chill completely. Served Chilled