Prep the pan and oven. Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving overhang on two sides for easy lifting.

Make the crust. In a bowl, mix almond flour, powdered sweetener, and salt. Stir in melted butter and vanilla until it looks like damp sand. Press the mixture firmly and evenly into the pan.

Par-bake the crust. Bake for 10–12 minutes until lightly golden around the edges. Remove and let it cool slightly while you make the filling.

Make the strawberry swirl. In a small saucepan, combine strawberries, sweetener, and lemon juice. Cook over medium heat, stirring and mashing, for 5–7 minutes until the berries break down. If you want it thicker, sprinkle in xanthan gum and whisk well. Let it cool for a few minutes.

Mix the lemon filling. In a mixing bowl, beat the softened cream cheese until smooth. Add eggs one at a time, mixing just until combined. Add sweetener, lemon juice, lemon zest, heavy cream, vanilla, and salt. Mix until smooth, but don’t overbeat.

Assemble the bars. Pour the lemon filling over the warm crust and smooth the top. Spoon dollops of the strawberry mixture over the surface. Use a knife or skewer to gently swirl, making a marbled pattern.

Bake. Bake for 18–24 minutes, until the edges are set and the center still has a slight jiggle. Avoid overbaking; it will continue to set as it cools.

Cool and chill. Let the pan cool to room temperature, then refrigerate for at least 2 hours, or until fully set. This makes clean slices and the best texture.

Slice and serve. Lift the bars out using the parchment. Cut into 16 squares. Garnish with extra lemon zest or sliced strawberries if you like.