Preheat oven to 350

Finely chop pecans, they don't have to be crushed like bread crumbs more like crushed pretzel bits.

Place the chopped pecans in a medium bowl add the almond flour and stir.

Add in 1/4 cup Swerve (or other sweetener) and stir until well incorporated.

Melt your butter in a small saucepan or microwave safe bowl.

Add melted butter to the pecan mixture and stir well. The crust mixture should be crumbly but hold together when squeezed.

Press mixture into the bottom of a 13x9 inch baking dish. Pop it in the oven for about 15 minutes.

When it is done in the oven place it on a cooling rack to cool and sprinkle evenly with sea salt, allow it to cool completely.

Next we're going to make the filling mixture. In a large bowl with an electric hand mixer or in the bowl of a stand mixer, whip softened cream cheese until light and fluffy.

Add in 1/2 cup of Swerve and continue mixing until well incorporated. Add in heavy whipping cream and beat on high until the mixture is light and fluffy.

Spread the cream cheese mixture evenly over top of the cooled crust making sure to spread it to the edges of the pan, this keeps the jello from leaking down the edges. Place in the fridge for about 30 minutes.

Slice or chop strawberries and spread them evenly over the sweet cream cheese layer.

Boil water in a medium saucepan or microwave safe bowl. Remove from heat and add in sugar free strawberry jello whisk the gelatin until it is completely dissolved. Set aside to cool. You want it to be cool to the touch so that it doesn't melt the cream cheese. Pour the gelatin mixture over the the cream cheese mixture and strawberries.

Place the entire dessert in the refrigerator for at least 4 hours.

To serve cut into 12 squares and garnish with whipped cream or cool whip if desired.