Preheat and prep: Heat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment, leaving overhang for lifting.

Mix the crust: In a bowl, combine 2 cups almond flour, 1/3 cup granulated keto sweetener, a pinch of salt, and 6 tablespoons melted butter. Stir until it looks like slightly damp sand.

Press and par-bake: Firmly press the mixture into the pan in an even layer. Prick a few times with a fork. Bake 10–12 minutes, until lightly golden at the edges. Set aside to cool slightly.

Make the filling: Beat 16 ounces softened cream cheese with 1/2 cup granulated keto sweetener until smooth and fluffy, 1–2 minutes. Add 2 large eggs, 1 teaspoon vanilla, and optional 2 tablespoons sour cream and 1 teaspoon lemon zest. Mix just until combined.

Assemble: Pour the filling over the warm crust. Tap the pan gently on the counter to release bubbles.

Bake: Return to the oven and bake 18–22 minutes. The edges should be set; the center can have a slight jiggle. Do not overbake.

Cool completely: Let the pan cool on a rack, then refrigerate at least 3 hours (overnight is best) until firm.

Slice: Lift out using the parchment. Use a sharp knife, wiping between cuts, to slice into bars. Aim for 12–16 bars depending on your preferred size.

Optional finish: Dust lightly with cinnamon, add a few raspberries, or drizzle with a thin ribbon of melted sugar-free chocolate.