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

Mix the crust. In a bowl, combine 1 1/2 cups almond flour, 3 tablespoons granulated sweetener, a pinch of salt, 1/2 teaspoon vanilla, and 5 tablespoons melted butter. Stir until the mixture resembles damp sand and holds together when pressed.

Press and bake. Press the crust firmly into the bottom and up the sides of the pie dish. Use the bottom of a measuring cup to smooth it evenly. Bake 10–12 minutes, until lightly golden at the edges. Cool completely.

Soften the cream cheese. Beat 8 ounces of cream cheese in a mixing bowl until smooth. Add 1/2 cup powdered sweetener, 1 teaspoon vanilla, and 1 teaspoon lemon zest. Beat again until creamy and fluffy.

Whip the cream. In a separate bowl, whip 1 cup heavy cream to stiff peaks. Taste and add 1–2 tablespoons powdered sweetener if you prefer a sweeter filling.

Fold it together. Gently fold the whipped cream into the cream cheese mixture in two batches. Don’t deflate it—fold until no streaks remain.

Fill the crust. Spoon the cream filling into the cooled crust. Smooth the top with a spatula. Chill for 30 minutes to set slightly while you prep the strawberries.

Slice the berries. Hull and slice about 1 pound of strawberries. Pat them dry so they don’t weep onto the cream layer. Arrange them in a circular pattern over the filling.

Make the glaze. Sprinkle 1 teaspoon unflavored gelatin over 2 tablespoons cold water in a small bowl; let it bloom for 5 minutes. Warm 1/4 cup water with 2 tablespoons granulated sweetener and 1 teaspoon lemon juice over low heat until the sweetener dissolves. Remove from heat and whisk in the bloomed gelatin until fully melted and clear.

Glaze and chill. Let the glaze cool until just slightly warm—not hot—or it will melt the cream. Brush or spoon it gently over the strawberries. Chill the pie at least 2 hours, preferably 4, until fully set.

Slice and serve. For clean slices, use a sharp knife wiped between cuts. Serve as is or with a dollop of lightly sweetened whipped cream.