For the crust, combine almond flour, 1/4 cup powdered Swerve, and salt in a medium bowl. Pour in the melted butter and mix well until crumbly.

Press the mixture firmly into the bottom of a 9-inch pie plate. Refrigerate for at least 30 minutes while you prepare the filling.

For the filling, combine chopped strawberries and water in a medium saucepan over medium heat. Bring to a simmer and cook until strawberries are soft, about 5-7 minutes. Remove from heat and mash the strawberries lightly.

In a small bowl, sprinkle gelatin over 2 tablespoons of cold water. Let it sit for 5 minutes to bloom, then stir it into the warm strawberry mixture until fully dissolved.

In a large bowl, beat heavy whipping cream, 1/2 cup powdered Swerve, and vanilla extract with an electric mixer on high speed until stiff peaks form.

Gently fold the cooled strawberry-gelatin mixture into the whipped cream until just combined, ensuring no streaks remain.

Pour the filling into the prepared crust and spread evenly. Refrigerate for at least 4 hours, or preferably overnight, until set. Serve chilled and enjoy!

Slice and serve your dreamy Keto Strawberry Cream Pie!