Prep the pan: Lightly grease a 9-inch tart pan. Preheat the oven to 350°F (175°C).

Make the crust: In a bowl, stir together almond flour, granulated keto sweetener, a pinch of salt, and optional cinnamon or zest. Pour in melted butter and vanilla. Mix until the texture resembles damp sand and holds when pressed.

Press and bake: Press the mixture firmly into the pan, working up the sides for a clean edge. Prick the base with a fork. Bake 10–12 minutes, until lightly golden. Cool completely.

Whip the cream: In a clean bowl, whip heavy cream to soft peaks. Set aside.

Beat the cream cheese: In another bowl, beat softened cream cheese with powdered sweetener, vanilla, a pinch of salt, and a squeeze of lemon (if using) until smooth and fluffy.

Fold it together: Gently fold the whipped cream into the cream cheese in two additions until smooth and airy. Don’t overmix.

Fill the crust: Spread the cream mixture into the cooled crust. Smooth the top with a spatula.

Chill: Refrigerate at least 2 hours to set. Longer is even better.

Top with strawberries: Arrange sliced strawberries over the cream. For extra shine, warm a spoonful of sugar-free jam and lightly brush it over the berries, or dust with a little powdered sweetener.

Slice and serve: Use a sharp knife. Wipe the blade between cuts for clean slices.