Preheat the oven to 350 degrees.  Grease a 9" x 13" pan (I used a glass pan) with butter or coconut oil.

Make the crust. Combine almond flour, sea salt, 4 tsp Sweet Blend and several shakes of stevia powder in a bowl.  Add the melted butter and mix well.  Press into pan.  Bake for 15 minutes and then let cool.

For the cream cheese layer, whip the whipping cream in a mixing bowl until it's thick and fluffy.  Set aside.  In a different bowl, beat the cream cheese, 3/4 cup Sweet Blend, a few shakes of stevia powder, and vanilla together.  After it's well-blended, gently fold in the whipped cream into the cream cheese mixture.  Spread on the cooled crust.

To make the berry layer, add  water, about 1/2 cup strawberries, Glucomannan,  lemon juice, and a few shakes of stevia powder to the blender.  Blend until well mixed. It should be very thick, thanks to the Glucomannan.

Transfer the berry mixture to a bowl.  Slice up the remaining strawberries and add to the blended strawberry mixture.  Stir this well, and then spread on top of the cream cheese layer.  Chill.

I added additional sliced strawberries before serving, and then included some blueberries.  I imagine this would work with other berries, too.  You can whip up some more whipping cream and lightly sweeten it with stevia and a bit of vanilla and serve with this on top. (You could also use Reddi Whip.) Enjoy!