• Preheat the oven to 180C/375F degrees.
• Grease and line an 8 inch springform cake tin with parchment paper.

Cake Layer

• In a large mixing bowl cream the butter and allulose together until soft and fluffy.
• Whisk in the eggs and vanilla until smooth.
• Add the remaining dry ingredients and continue to whisk until you have a smooth cake batter.

Cream Cheese Layer

• In a medium mixing bowl add softened cream cheese, allulose (or other low carb sweetener), egg and vanilla.
• Whisk until you have a smooth mixture.

Crumble Topping

• In a small bowl, add the cold butter pieces, coconut flour and allulose.
• Mix the butter into the flour mixture with your hands, gently until the mixture looks like breadcrumbs.

Assemble

• Spoon the cake mixture into the cake tin and smooth evenly.
• Pour the cream cheese mixture on top and spread evenly.
• Place the sliced strawberries on top of the cream cheese mixture.
• Scatter the crumble mixture on top of the strawberries.
• Bake for 40-45 minutes until firm and the top is cooked.
• Remove from the oven, allow to cool, then place in the fridge to firm for a couple of hours.