1.  Pre-heat oven to 350 degrees F and spray a pie pan with cooking spray.

2.  Melt butter in the microwave, 60-90 seconds

3.  Toast almond flour in a large dry skillet over Medium heat, stirring constantly until medium brown, 5-6 minutes.

4.  In a medium sized bow, mix together almond flour, cinnamon and salt.  Add melted butter and stir until fully combined.

5.  Press the graham cracker crust into the bottom and up the sides of the pie pan.

6.  Bake for 15-18 minutes until browned around the edges.

7.  Put the crust into the freezer to cool until you need it.

8.  Add Jello, 1/2 cup water and 1/4 cup powdered sweetener to a medium sized sauce pan and cook for several minutes over Medium heat until dissolved.

9.  Add softened cream cheese and Jello mixture to a large bowl and beat using an electric mixer until fully combined.  Chill in the refrigerator until needed.

10.  Add cream and remaining 1/3 cup powdered sweetener to a clean large bowl and whip with the electric mixer until soft peaks form.  In a small bowl, mix together unflavored gelatin and 2 tablespoons warm water until smooth and dissolved.  Beat the gelatin into the whipped cream until stiff peaks form.

11.  Fold half of the whipped cream into the Strawberry Jello mixture and add to the pie pan.  Smooth the top with a spatula.  Add remaining whipped cream on top of the pie.

12.  Chill for 3 hours before serving.