Preheat your oven to 325°F. Melt the butter in a small saucepan over low heat, then combine it with the almond flour, powdered sweetener, and salt in a bowl, mixing until the texture resembles wet sand. Press this mixture firmly and evenly into a 9-inch pie dish, using the bottom of a measuring cup to create an even layer on the bottom and sides. Prick the bottom all over with a fork to prevent bubbling, then bake for 15-20 minutes until the crust is golden brown and fragrant. Remove from the oven and let cool to room temperature—this is a good time to prepare your filling ingredients while the crust cools.

Slice the strawberries into 1/4-inch thick rounds and place them in a blender with the water. Blend until completely smooth, then pour the strawberry mixture into a saucepan. Sprinkle the gelatin over the strawberry liquid and let it sit for 1-2 minutes to bloom (this helps it dissolve evenly). Place the pot over medium-low heat and gently simmer, stirring occasionally, until the gelatin is completely dissolved and the mixture is smooth, about 5 minutes. Remove from heat and let cool for 20 minutes at room temperature—the mixture should be cool but still pourable.

Pour the chilled cream into a clean bowl and begin beating with an electric mixer on medium-high speed. When the cream starts to thicken slightly, add the powdered sweetener, vanilla essence, and lemon zest. Continue beating until stiff peaks form—the cream should hold its shape when you lift the beaters. I find that using cream chilled for at least 24 hours makes a noticeable difference in how quickly and firmly it whips, so don't skip that step if possible. Be careful not to overbeat or you'll end up with butter, so watch carefully once you reach soft peaks.

Once the strawberry liquid from Step 2 has cooled for 20 minutes and the whipped cream from Step 3 reaches stiff peaks, gently fold the strawberry mixture into the cream using a rubber spatula. Use a folding motion—cutting down through the center, scraping along the bottom, and turning the bowl—rather than stirring, which would deflate the whipped cream. The filling should have a marbled appearance with swirls of strawberry throughout. Work gently and quickly to maintain as much volume as possible in the cream.

Pour the strawberry-cream filling into the cooled crust from Step 1, spreading it evenly with a spatula. Cover the pie loosely with plastic wrap and refrigerate for at least 3 hours, or until the filling is completely set and firm to the touch. For best results, I prefer to chill it overnight—this allows the flavors to meld and the texture to become perfectly creamy.

Remove the pie from the refrigerator and let it sit at room temperature for 5 minutes before slicing—this makes cutting cleaner and the filling slightly easier to portion. Slice with a sharp knife, wiping the blade between cuts for clean edges. Serve chilled or at room temperature according to preference.