Lightly toast almond flour in a skillet or pan over medium heat, until fully golden and fragrant (2-4 minutes). This is very important taste-wise, so don't skip!
Transfer toasted flour to a small bowl (or go straight for the serving glass), and mix in sweetener, cinnamon and salt. Add in butter, mix until thoroughly combined, and press into serving glass or dish. Refrigerate while you make the cheesecake.
For the keto cheesecake
Blend the cheesecake and strawberries together using an immersion blender (or actual blender!). Set aside.
Add sour cream to a medium bowl and beat with an electric mixer until whipped (2-3 minutes). Set aside.
Add butter to a medium bowl and beat with an electric mixer until fully creamed. Add in the strawberry cream cheese mixture, vanilla extract, lemon juice, sweetener and beat until just combined.
Fold in whipped sour cream. Transfer cheesecake mixture into the graham cracker lined glass. Freeze for 30-40 minutes or refrigerate for a couple hours (or overnight) until set.
Optional: Serve with more whipped cream and a couple of strawberries. Keep in the fridge for up to 4 days, and in the freezer afterwards.
Each batch of our keto cheesecake-for-1 series yields two servings (or a veeery large one!). But feel free to portion it even smaller (think cheesecake fat bombs!) in small muffin pans or moulds. And please note that the strawberries add 2g net carbs a serving, so feel free to adjust their amount to suit your macros.