1. Preheat oven to 325°F (160°C). Line an 8×8-inch baking pan with parchment paper.

2. In a bowl, mix almond flour, melted butter, and 1 tbsp sweetener until it resembles wet sand. Press evenly into the pan and bake for 10–12 minutes. Cool completely.

3. In a saucepan, combine strawberries, 2 tbsp sweetener, and lemon juice. Simmer on medium heat for 8–10 minutes until thickened. Slightly mash and set aside to cool.

4. In a large bowl, beat softened cream cheese until smooth. Add eggs, remaining sweetener, and vanilla extract. Mix until just combined.

5. Pour cheesecake mixture over the cooled crust. Add spoonfuls of the strawberry sauce and swirl using a knife.

6. Bake for 25–30 minutes or until center is just set. Cool completely, then refrigerate for at least 3 hours before slicing.