Heat oven to 350°F.

Mix almond flour, crushed pecans, butter and monkfruit sweetener. Press onto the bottom of a parchment paper lined 9-inch springform pan.

Beat cream cheese monkfruit sweetener with an electric mixture until well combined. Add sour cream and vanilla extract; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.

Bake 1 hour to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim.

Refrigerate cheesecake 4 hours.

To make the strawberry sauce: combine the sliced strawberries, monkfruit sweetener, vanilla extract (and lemon juice if using) in a small sauce pan over medium high heat. Bring the mixture to a simmer, while stirring occasionally.

Reduce the heat to medium to a light simmer (not a rolling boil) for 10 minutes, stirring and mashing the strawberries as they cook. The berries will reduce and the mixture will thicken.

Cook for another 5-10 minutes until the strawberries have reached your desired consistency. Cool the strawberry mixture completely before serving.

Just before serving top with the low carb strawberry sauce.