1. Line an 8×8 inch baking pan with parchment paper, lightly grease the parchment, and preheat the oven to 350°F (175°C).

2. In a medium bowl combine almond flour, granulated keto sweetener, ground cinnamon, and salt, then stir in melted butter and vanilla until the mixture resembles damp sand.

3. Press the crust mixture firmly and evenly into the bottom of the prepared pan and bake for 8–10 minutes, until lightly golden around the edges, then let it cool slightly.

4. Beat the softened cream cheese until smooth, then mix in the powdered keto sweetener until creamy.

5. Add the eggs one at a time on low speed just until incorporated, then gently mix in sour cream, vanilla, and lemon juice until the filling is silky.

6. In a small bowl toss the diced strawberries with powdered keto sweetener and lemon juice and let them sit for a few minutes to release their juices.

7. Pour the cheesecake filling over the pre-baked crust and smooth the top with a spatula.

8. Spoon the strawberries and their juices evenly over the surface, then use a knife or skewer to gently swirl them into the cheesecake layer without disturbing the crust.

9. Bake for 22–26 minutes, until the edges are set and the center still has a slight wobble when gently jiggled.

10. Cool completely at room temperature, then chill in the refrigerator for at least 3 hours before lifting out of the pan and slicing into bars.