Preheat your oven to 350°F (176°C) and lightly grease an 8x8 inch baking pan.
In a medium bowl, combine the almond flour, 1 tablespoon erythritol, and softened butter. Mash and press this mixture firmly into your prepared pan. Bake for 12 to 15 minutes until it's lightly golden.
Carefully remove the baked crust from the oven and let it cool completely. Once cool, place it in the refrigerator for about 20 minutes to chill thoroughly.
While the crust chills, combine the sugar-free strawberry gelatin, cream cheese, heavy cream, and ½ tablespoon erythritol in a stand mixer or with an electric hand mixer. Beat on medium speed until the mixture is wonderfully smooth and creamy. Set this aside. Remember to rinse, hull, and slice your fresh strawberries!
In a separate medium mixing bowl, gently stir together the sour cream, 1 tablespoon erythritol, and 1 teaspoon vanilla extract until it's well blended and smooth.
Carefully spread the smooth strawberry cream filling evenly over your chilled pie crust. Next, gently spread the prepared sour cream mixture over the strawberry cream layer.
Artfully arrange your beautiful sliced strawberries on top of the sour cream layer. Return the entire pan to the refrigerator for at least 20 minutes (or more) to allow the bars to set perfectly.
Once chilled and firm, slice your delightful creation into 9 equal squares and serve these healthy, delicious treats to your loved ones!