Prep the strawberries. Slice the strawberries and place them in a bowl. Add 1–2 tablespoons of powdered sweetener and the lemon juice. Toss and let sit for 10–15 minutes until they release some juice. If you like a thicker jammy layer, stir in the chia seeds and let it sit another 10 minutes.

Make the almond crumble. In a small bowl, mix almond flour, a pinch of salt, 1–2 tablespoons powdered sweetener, and melted butter. Stir until it resembles damp sand. Spread on a parchment-lined plate and chill for 5–10 minutes to firm up, or lightly toast it in a skillet over low heat for 3–4 minutes for a cookie-like flavor. Let it cool.

Whip the cream. In a cold bowl, whip the heavy cream with 1 tablespoon powdered sweetener and 1 teaspoon vanilla until soft peaks form. Set aside.

Make the cream layer. In another bowl, beat the softened cream cheese with 2–3 tablespoons powdered sweetener and 1 teaspoon vanilla until smooth and fluffy. Gently fold in half of the whipped cream to lighten it. Reserve the remaining whipped cream for topping.

Assemble the cups. Use 6 small glasses or 4 medium ones. Add a layer of almond crumble to the bottom of each cup. Spoon in a layer of strawberries with some of their juices. Add a layer of the cream cheese mixture. Repeat if your glasses are tall enough: crumble, strawberries, then cream.

Finish and chill. Top with a dollop of the reserved whipped cream. Garnish with a strawberry slice or mint. Chill for at least 30 minutes to set the layers and meld the flavors.

Serve. Enjoy straight from the fridge. The layers will be clean, and the texture will be cool and creamy.