Preheat and prep. Heat the oven to 350°F (175°C). Lightly grease a 9-inch pie dish with butter or nonstick spray.

Make the crust mixture. In a bowl, combine almond flour, powdered sweetener, salt, and cinnamon. Stir in the melted butter and vanilla until the mixture resembles damp sand and clumps when pressed.

Press the crust. Transfer the mixture to the pie dish. Press it evenly across the bottom and up the sides. Use the bottom of a measuring cup to smooth and compact the surface.

Bake and cool. Bake for 10–12 minutes, until the edges are lightly golden. Remove and let cool completely. Do not add filling to a warm crust or it will melt and lose volume.

Beat the cream cheese. In a clean bowl, beat softened cream cheese with powdered sweetener and vanilla until smooth, 1–2 minutes. Add lemon zest if using.

Whip the cream. In a separate chilled bowl, whip the heavy cream to stiff peaks. Don’t over-whip; stop when the cream holds its shape.

Fold together. Gently fold the whipped cream into the cream cheese mixture in two additions. Work slowly to keep the filling light and airy.

Fill the crust. Spoon the filling into the cooled crust and smooth the top with a spatula. Chill for at least 2 hours, or until set. Overnight is best for clean slices.

Prep the berries. If using strawberries, slice them. Toss mixed berries with lemon juice and a little powdered sweetener if they’re tart. Drain any excess juice so it doesn’t weep onto the pie.

Top and serve. Arrange berries over the chilled pie. Slice with a sharp knife, wiping the blade between cuts for neat pieces.