Prep the pan: Heat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment, leaving overhang on two sides for easy lifting.

Make the buttery base: In a bowl, combine 2 cups almond flour, 1/3 cup granulated keto sweetener, a pinch of sea salt, and 6 tablespoons melted unsalted butter. Stir until the mixture resembles damp sand and holds when pressed.

Press and par-bake: Press the crust mixture evenly into the lined pan. Prick a few times with a fork. Bake for 10–12 minutes, until lightly set and just turning golden at the edges. Remove and cool for 5 minutes.

Soften the cream cheese: While the crust bakes, let 8 ounces of cream cheese sit at room temperature. Soft cream cheese prevents lumps.

Mix the lemon filling: In a medium bowl, beat the cream cheese until smooth. Add 2/3 cup powdered keto sweetener and beat again. Mix in 2 large eggs, one at a time, then 1/3 cup fresh lemon juice, 1 tablespoon lemon zest, 1/4 cup heavy cream, 1 teaspoon vanilla, and a tiny pinch of salt. Beat on low just until silky and combined.

Taste and adjust: If you like it sweeter, add 1–2 tablespoons more powdered sweetener. For extra tang, add another teaspoon of zest.

Pour and bake: Pour the filling over the warm crust. Tap the pan gently on the counter to release air bubbles. Bake 18–22 minutes, until the edges are set and the center has a slight jiggle. Avoid overbaking to keep the texture creamy.

Cool completely: Set the pan on a rack. Let the squares cool to room temperature, 1–2 hours.

Chill to set: Refrigerate for at least 3 hours, preferably overnight. Chilling sets the filling and makes clean slices.

Slice and serve: Lift the slab out using the parchment. Warm a sharp knife under hot water, wipe dry, and cut into 16 squares. If you like, dust lightly with powdered keto sweetener or garnish with tiny lemon curls.