Mix the Almond Flour, Monk Fruit, Salt, and Butter in a mixing bowl. Take 1 spoonful of mixture and press into the bottom of a mini muffin pan. Use a fingers to push the mixture tight into the pan. Place in the fridge and let set for 30 minutes.
In a large bowl, mix softened Cream Cheese, Monk Fruit, Protein Powder, and Vanilla Extract until fluffy.
Using a mixer, whip the Heavy Whipping Cream on high until stiff peaks form. Fold into cream cheese mixture.
Remove crusts from fridge and take them out of the muffin pan. Remove mini cupcake liners if used. Fill a pipping bag with the cream cheese mixture and add a 'ghost' to the top of each crust.
Add two chocolate chip eyes and a chocolate chip mouth to each 'ghost' with