Preheat your oven to 180°C (350°F). Lightly grease a standard 8–9 inch pie dish with butter or a neutral oil to prevent sticking and ensure easy removal later.

In a mixing bowl, add almond flour, melted butter, powdered erythritol, and vanilla extract. Mix everything together using a spatula or your hands until it forms a soft, slightly crumbly dough that holds together when pressed.

Transfer the dough into the prepared pie dish. Using your fingers or the back of a spoon, press it evenly across the base and gently push it up along the sides. Take your time here—make sure there are no cracks or thin spots, as this helps the crust stay firm after baking.

Place the crust in the preheated oven and bake for 10–12 minutes, or until it turns lightly golden and smells nutty and buttery. Remove it from the oven and let it cool completely at room temperature—this step is important so the filling sets properly later.

In a saucepan, combine water, powdered erythritol, and lemon juice. Heat the mixture over low to medium heat, stirring gently until the sweetener fully dissolves and the liquid becomes clear. Avoid letting it boil.

Sprinkle the gelatin evenly over the warm liquid and stir continuously until it dissolves completely. Keep the heat low and steady—do not let the mixture boil, as this can weaken the gelatin and prevent the pie from setting properly.

Add the sliced strawberries into the saucepan and gently fold them into the mixture. Let them warm slightly for a minute or two so they soften just a bit, but don’t overcook them—you want them to keep their shape and fresh texture.

Carefully pour the strawberry filling into the fully cooled crust. Use a spatula to spread the strawberries evenly so every slice will have a good balance of fruit and filling.

Transfer the pie to the refrigerator and let it chill for at least 3–4 hours, or until the filling is completely set and firm to the touch. For best results, you can leave it overnight.

Once set, slice the pie using a sharp knife, wiping the blade between cuts for clean slices. Serve chilled and enjoy the fresh, glossy strawberry filling with the buttery keto crust.