Prep the pan. Line an 8x8-inch square pan with parchment paper, leaving overhang for easy lifting. Lightly grease the sides if needed.

Make the crust. In a bowl, mix 2 cups almond flour, 1/3 cup powdered sweetener, a pinch of sea salt, and 6 tablespoons melted butter. Stir until the mixture looks like damp sand and holds when pressed.

Press and bake. Press the crust mixture firmly into the pan in an even layer. Bake at 350°F (175°C) for 10–12 minutes, until lightly golden at the edges. Cool completely.

Soften the cream cheese. In a large bowl, beat 12 ounces softened cream cheese with 1/2 cup powdered sweetener until smooth and fluffy, about 1–2 minutes.

Add lemon and vanilla. Mix in 1 tablespoon fresh lemon zest, 3 tablespoons fresh lemon juice, and 1 teaspoon vanilla extract. Taste and adjust sweetness or lemon to your liking. Add a few drops of lemon extract for extra zing if desired.

Whip the cream. In a separate bowl, whip 3/4 cup heavy whipping cream to soft peaks. Don’t overbeat; it should be smooth and airy.

Optional stability step. If you want a firmer set, sprinkle 1 teaspoon powdered gelatin over 2 tablespoons cold water. Let bloom for 5 minutes. Gently warm until dissolved (microwave 10–15 seconds). Cool slightly, then whisk into the lemon cream mixture.

Fold and layer. Gently fold the whipped cream into the lemon cream until fully combined and silky. Spread evenly over the cooled crust.

Chill to set. Cover and refrigerate for at least 3–4 hours, or overnight for the cleanest slices.

Slice and serve. Lift out using the parchment overhang. Cut into 16 squares. Garnish with extra lemon zest if you like.