Keto Cheesecake Squares with an Almond Flour Crust

Step 1: Preheat your oven to 325°F (163°C). Grease a 9x9-inch baking pan and set aside.

Step 2: In a mixing bowl, combine the almond flour, melted butter, granulated sugar substitute, and vanilla extract for the crust. Stir until well combined and the mixture resembles wet sand.

Step 3: Press the crust mixture evenly into the bottom of the greased baking pan. You can use the back of a spoon or your hands to ensure it's packed tightly.

Step 4: Bake the crust in the preheated oven for 10-12 minutes, or until lightly golden brown. Remove from the oven and let it cool while you prepare the filling.

Step 5: In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

Step 6: Add the powdered sugar substitute, sour cream, eggs, fresh lemon juice, and vanilla extract to the cream cheese. Beat on medium speed until all the ingredients are well combined and the mixture is smooth.

Step 7: Pour the filling over the cooled crust in the baking pan. Smooth out the top with a spatula.

Step 8: Place the pan in the preheated oven and bake for about 40-45 minutes, or until the edges are set and the center is slightly jiggly.

Step 9: Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for about 1 hour to cool gradually.

Step 10: Remove the cheesecake from the oven and let it cool completely at room temperature. Then refrigerate for at least 4 hours or overnight to allow it to set.

Step 11: Once the cheesecake has chilled and set, carefully remove it from the baking pan. Cut it into squares and serve.