Combine the strawberries, erythritol, liquid stevia, and salt in a large saucepan. Cover the saucepan and cook (covereon the stovetop over medium heat for 10 minutes. Use a fork or potato masher to carefully mash the berries, and continue cooking (uncovereuntil the sauce is thickened to your desired consistency, about 2 to 5 minutes more, stirring frequently.

Remove from the heat and stir in the lemon juice and vanilla extract. Cool to room temperature.

Preheat the oven to 350F; line an 8 by 8-inch baking dish with parchment paper.

Whisk together the almond flour, baking powder, salt, and stevia in a large bowl. Cut in the butter with a fork until it looks like coarse meal, and then cut in the cream cheese until combined. Use a fork to mix in the vanilla and almond extracts, and then the egg. Lay a piece of plastic wrap on the dough and chill 10 minutes in the freezer.

Press ¾ of the dough evenly into the bottom of the prepared baking dish, reserving ¼ for topping later (cover with plastic wrap and stick the ¼ of the dough for topping in the fridge to chill). Bake until puffed but not brown, about 15 to 17 minutes. Meanwhile, make the cheesecake filling.

Beat the cream cheese until smooth, then beat in the eggs and all remaining ingredients. (It will be runny.)

Pour the cheesecake mixture onto the pre-baked cake. Bake at 350F for 5 minutes.

If desired, broil briefly to brown the top.

Cool completely before slicing. Store covered in the fridge for up to 5 days.