Line the bottom and walls of a 9-inch (23cm) springform with parchment paper and set aside.
In a medium mixing bowl, combine almond flour, shredded coconut, sweetener, and salt. Then, add the melted butter and mix well until no dry ingredients remain.
Using your hands, press the dough into the bottom of the springform pan and place it into the freezer to set.
Meanwhile, combine - using a hand mixer - the mascarpone cheese, heavy cream, granulated sweetener, vanilla extract, and lemon juice until smooth and no clumps left.
In a small mixing bowl, add the powdered gelatin and pour boiling water on top. Stir with a teaspoon until the gelatin has completely dissolved.
Add the gelatin mixture to a cheesecake filling and mix well using a hand mixer or whisk. Then, add the strawberries and mix well.
Take the springform with the crust out from the freezer and pour the cheesecake filling in. Tap a couple of times on a working surface to even out and put into the freezer for 1 hour to set.
When jiggly and completely set, remove from the freezer, decorate, slice, and serve.