Chop the strawberries into small pieces and place in a shallow bowl. Sprinkle with 1 oz. of the allulose. Stir well and set aside.

Place 1/4 cup cold water in a small, shallow bowl and sprinkle the gelatin evenly over the surface. Set aside while the gelatin soaks.

Put the almond flour in a dry skillet over medium heat and toast until golden brown (about four minutes), stirring and turning often to ensure it toasts evenly.

Remove the toasted almond flour from the heat, pour into a large bowl and let cool for five minutes. Add the sea salt and 3 oz. of the allulose, then stir well.

Add the melted butter and mix well until the almond flour is completely coated in butter.

Pour the almond mixture into a greased 9” tart or pie pan and spread out evenly. Using a straight-sided glass, press the almonds down firmly and evenly across the bottom of the pan and up the sides.

Chill the crust in the fridge to set.

Place the cream cheese, heavy cream, 1/2 cup water, and Keto Chow in a large mixing bowl and beat well with a hand mixer until well combined.

Pour the chopped strawberries and juices into the strawberry mixture and mix well.

Gently melt the soaked gelatin in the microwave for about 20 seconds or place the soaked gelatin in a small pan and warm gently until melted. Do NOT boil.

Pour the gelatin carefully into the strawberry mixture and mix well until thoroughly combined.

Carefully spoon the strawberry mixture into the crust. Chill the pie for at least four hours.

Once set, place the hot water in the bottom of your clean stand mixer bowl and add the Egg White Protein* and cream of tartar. Whip on high until soft peaks have formed.

Add the remaining allulose (3 3/4 oz.) one tablespoon at a time, whipping well between each addition, until the last of the allulose is added and the meringue is thick and glossy.

Spoon or pipe the meringue over the top of the pie and brown using a kitchen torch or broil for a few minutes, watching it carefully.

Decorate with strawberry slices if desired.