Prep your pan and oven: Heat oven to 325°F (163°C). Line an 8x8-inch pan with parchment, leaving overhang for easy lifting.

Make the crust: In a bowl, mix 2 cups almond flour, 3 tablespoons powdered sweetener, a pinch of sea salt, and 5 tablespoons melted butter. Optional: add 1 tablespoon coconut flour for extra structure. Stir until it clumps like damp sand.

Press and par-bake: Press the mixture evenly into the pan. Dock lightly with a fork. Bake 10–12 minutes until edges are just turning golden. Let cool 5 minutes.

Beat the creamy base: In a mixing bowl, beat 6 ounces softened cream cheese until smooth. Add 1/2 cup powdered sweetener and beat until fluffy.

Add yogurt and flavor: Beat in 1 cup full-fat Greek yogurt, 2 large eggs, 1 teaspoon vanilla, 1–2 teaspoons lemon zest, and 2 tablespoons fresh lemon juice. For a thicker set, sprinkle in 1/4 teaspoon xanthan gum while mixing. Blend until silky and lump-free.

Fold in berries: Gently fold in 3/4 cup blueberries. If using frozen, toss them with a teaspoon of almond flour first to reduce bleeding.

Assemble: Pour the yogurt mixture over the warm crust and smooth the top. Add a few extra blueberries on top if you like.

Bake: Return to the oven and bake 22–28 minutes, until edges are set and the center has a slight jiggle. Do not overbake.

Cool and chill: Cool in the pan to room temp. Refrigerate at least 3 hours, preferably overnight, until fully set.

Slice and serve: Lift using the parchment, cut into 12 bars, and garnish with extra lemon zest if desired.