In a bowl, whisk together your almond flour, sweetener, cinnamon and salt for the crust.
Add the 3 tbsp of melted butter and stir until everything is mixed and a crumbly dough forms.
Line a 9x5 inch loaf pan with parchment paper. Use your hands to press the dough evenly into the bottom of the loaf pan. Set the crust aside.
In a glass measuring cup or microwavable cup add your cold sour cream and the gelatin. Give it a quick stir, then let it sit while you make the rest of the filling.
In a bowl, beat the softened cream cheese, sweetener and vanilla extract until light and fluffy (~1min).
After the gelatin and sour cream have sat for at least 5min, microwave them for 30-40s. Stir until the gelatin has dissolved (microwave for another 10-15s if needed).
Now add the hot gelatin mixture to your cream cheese and beat again until smooth (be careful not to splash hot liquid).
Pour this mixture over your crust and tap the pan on the counter or use a spatula to make sure the top is even.
Sprinkle the cheesecake with sliced almonds. To toast them, simply toss some onto a baking sheet and broil on high for a couple minutes (watch VERY closely, they can burn easily).
Place the cake in the fridge uncovered for at least 2-3 hours or until it's set (the cake should be soft and jiggly but still hold together).
Take your cheesecake out of the fridge and gently lift it out of the pan using the parchment paper. Slowly peel the parchment off the sides of the cheesecake. Slice into 8 squares and top with the strawberry sauce (or serve whole). Enjoy your No Bake Keto Almond Cheesecake.