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pattikakes
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Whisk together the almond flour, sweetener, and salt in a medium bowl. Stir in the melted butter until the dough comes together and resembles coarse crumbs.
Turn the mixture out into a 9-inch glass or ceramic pie plate. Press firmly with fingers into bottom and up sides. Use a flat bottomed glass or measuring cup to even out the bottom.
For an unbaked crust, place in the freezer while you prepare the filling. To bake the crust, prick the bottom all over with a fork and bake at 325ºF for 15 to 20 minutes. Let it cool before adding the filling.
Puree the strawberries with the water in a blender or a food processor. Transfer to a medium saucepan and whisk in the gelatin. Set over medium low heat and bring to just a simmer, whisking to dissolve the gelatin. Let cool 20 minutes.
In a large bowl, combine the cream, sweetener, and vanilla extract. Beat until it holds stiff peaks. Pour in the cooled strawberry mixture and beat slowly until just combined.
Spoon the filling into the prepared crust and refrigerate until firm, about 3 hours. Garnish with dollops of whipped cream and fresh berries.