Preheat the Oven: The oven should be preheated to a temperature of 325°F (160°C). Prepare the 8×8 inch (20×20 cm) baking dish by greasing it or lining it with parchment paper for convenient removal.

Prepare the Crust: In a mixing bowl, combine the almond flour, powdered erythritol, melted butter, vanilla extract, and a pinch of salt. Mix until a dough forms.

Press the Crust: The dough should be evenly pressed into the bottom of the baking dish in order to create the crust.

Bake the Crust: The crust should be baked in the preheated oven for approximately 12-15 minutes, or until it exhibits a slight golden hue. Retrieve the item from the oven and allow it to cool to a moderate temperature.

Make the Lemon Filling: In a separate bowl, whisk together the lemon juice, lemon zest, eggs, powdered erythritol, heavy cream, almond flour, xanthan gum (if using), and a pinch of salt. Whisk until well combined.

Pour Over the Crust: Pour the lemon filling over the pre-baked crust.

Bake Again: Place the baking dish back in the oven and bake for 20-25 minutes, or until the filling is set, with just a slight jiggle in the center.

Cool and Chill: Allow the lemon squares to cool in the baking dish, then refrigerate for at least 2 hours to firm up.

Cut into Squares: Once chilled, cut the dessert into squares.

Serve: Serve your Keto Creamy Lemon Squares chilled, and consider dusting with a bit of powdered erythritol or a garnish of fresh lemon zest for added flair.

Enjoy: Enjoy the refreshing and creamy flavor of these Keto Creamy Lemon Squares, guilt-free and bursting with citrusy goodness!