Preheat oven to 350°F. Grease an 8x8 baking pan and line with parchment paper, leaving enough overhang on the sides to lift the bars out easily once cooled.

Combine almond flour, sweetener and melted butter in a bowl and mix until combined. Transfer to the prepared pan and press down evenly with your fingers or the back of a spoon. Bake for 12-15 minutes until golden. Remove from oven and set aside to cool completely.

Trim and quarter the strawberries. Add to a blender with the lemon juice and blend until smooth. Transfer to a small saucepan over low/medium heat. Let it reduce, stirring occasionally. Sprinkle in the xanthan gum, stir to combine and continue to cook until thickened. Remove from heat and set aside to cool completely.

In a large bowl beat the softened cream cheese, egg, vanilla extract and powdered sweetener with a hand mixer or stand mixer until smooth. Scrape down the sides and mix again until no lumps remain.

Once the crust is fully cooled, spread half the cream cheese mixture evenly over the crust.

Add the cooled strawberry puree to the remaining cream cheese mixture and whisk until fully combined and smooth. If using, add one drop of natural red food coloring and mix to combine.

Remove from oven and allow to cool completely at room temperature. Once cooled, refrigerate for at least 1 hour to firm up. Use the parchment overhang to lift the slab out of the pan. Cut into squares and serve.