In a food processor grind the sunflower seeds, coconut, erythritol or stevia and salt together until fine crumbs.

Slowly pour in melted butter and process until combined.

Press mixture into the bottom and up sides of a 9 inch pie plate then set aside.

In a blender, add strawberries, lemon juice, salt and liquid stevia.

Blend until pureed. Taste and adjust sweetener if needed.Set aside.

In a stand mixer, whip cream cheese until smooth with no clumps.

Pour in heavy cream and vanilla stevia and blend on high until whipped.

Pour the pureed strawberries into the whipped cream cheese mixture and blend until incorporated well.

Pour mixture into pie crust, cover and freeze for 4 hours or overnight.