Prep your pan. Line an 8x8-inch (20x20 cm) square pan with parchment, leaving overhang for easy lifting. This keeps the crust from sticking and makes clean slicing easier.

Make the crust. In a bowl, mix 2 cups almond flour, 1/4 cup granulated keto sweetener, and a pinch of salt. Stir in 6 tablespoons melted butter until the mixture resembles damp sand.

Press and chill. Firmly press the crust into an even layer in the pan. Use the bottom of a measuring cup to pack it tightly. Chill in the fridge for 15–20 minutes to set.

Blend the filling. Beat 16 ounces softened cream cheese with 1/3–1/2 cup granulated keto sweetener (to taste) and 1 teaspoon vanilla extract until smooth and fluffy.

Whip the cream. In a separate bowl, whip 3/4 cup heavy cream to medium peaks. Fold it gently into the cream cheese mixture until fully combined and velvety.

Spread the filling. Spoon the cream mixture over the chilled crust and smooth the top. Return the pan to the fridge while you prepare the strawberry layer.

Make the strawberry topping. In a small saucepan, add 2 cups sliced strawberries, 2–3 tablespoons granulated keto sweetener, and 1 tablespoon lemon juice. Cook over medium heat for 4–6 minutes, stirring, until the berries release juice and soften slightly.

Set with gelatin (or chia). Sprinkle 1 teaspoon unflavored gelatin over 1 tablespoon cold water and let bloom for 5 minutes. Stir the bloomed gelatin into the warm strawberry mixture until dissolved. If using chia seeds instead, stir in 1 tablespoon and let the mixture thicken off-heat for 10–15 minutes.

Cool and layer. Let the strawberry mixture cool until just warm (not hot). Spread it gently over the cream layer. Smooth the surface.

Chill to set. Refrigerate for at least 3 hours, or until the bars are fully set and slice cleanly. Overnight is ideal for neat squares.

Slice and serve. Lift out using the parchment overhang. Use a sharp knife, wiping between cuts for clean edges. Serve chilled.