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

Mix the crust. In a bowl, stir together almond flour, granular sweetener, and salt. Add melted butter and vanilla, then mix until the texture resembles damp sand and clumps when pressed.

Press and bake. Press the mixture firmly and evenly into the prepared pan. Use the bottom of a measuring cup to compact it. Bake for 12–15 minutes, until lightly golden at the edges. Cool completely.

Soften the cream cheese. While the crust cools, beat the softened cream cheese with the powdered sweetener until smooth and fluffy, 1–2 minutes. No lumps should remain.

Whip the cream. In a separate bowl, whip the cold heavy cream to soft peaks. Don’t overbeat—soft, billowy peaks are perfect.

Optional gelatin step. If you want extra firm bars, bloom the gelatin in 1 tablespoon cold water for 5 minutes, then gently warm until dissolved (microwave 5–10 seconds). Let cool slightly before adding.

Make the lemon cream. Add lemon juice, zest, vanilla, and a pinch of salt to the cream cheese mixture. Beat until smooth. If using gelatin, beat it in now. Gently fold in the whipped cream until fully combined and smooth.

Assemble. Spread the lemon cream over the cooled crust. Smooth the top with an offset spatula. Sprinkle with a little extra zest for color.

Chill to set. Refrigerate for at least 4 hours, preferably overnight. The longer chill helps the bars slice cleanly and improves the flavor.

Slice and serve. Lift out using the parchment overhang. Cut into 16 squares with a sharp knife, wiping the blade between cuts. Garnish with a thin lemon slice or a few berries if you like.