Combine the almond flour, sweetener, melted butter and vanilla in a medium bowl and mix well with a fork. Press into a 9 inch pie pan and shape the crust with your fingers. Place in the fridge for 10 minutes to set.

Using a stand mixer or hand mixer beat the cream cheese until smooth. Add the powdered sweetener and vanilla and mix well. Scrape down the sides and mix again.

Add the heavy whipping cream and mix on high for 1 minute until light and fluffy.

Dice the strawberries and fold into the cream cheese mixture. Scoop onto the prepared crust and smooth out with a spatula. Refrigerate for 4 hours.

While the filling is setting make the strawberry sauce. Add the chopped strawberries, sweetener and cold water to a medium saucepan over medium heat. Simmer for 3 to 5 minutes then mash with a potato masher. Strain the liquid back into the pot, sprinkle in the xanthan gum and whisk vigorously. Remove from heat and allow to cool completely.

Once the sauce is cooled pour over the pie and garnish with fresh strawberries if desired. Slice and serve cold.