Shortbread Crust: In a medium bowl, whisk together almond flour, sweetener, and salt.

Stir in melted butter until dough comes together and resembles coarse crumbs.

Turn out into a 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.

Freeze while making the filling.

Strawberry Cream Filling: In a blender or a food processor, puree the strawberries with the water.

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 cooled strawberry mixture and beat until blended.

Spoon into the prepared crust and refrigerate until firm, about 3 hours.

Garnish with dollops of whipped cream and fresh berries.