In a mixing bowl, combine almond flour, melted butter, sugar-free sweetener, vanilla extract, and a pinch of salt. Stir until it resembles wet sand. Press into an 8x8-inch baking dish and chill for 30 minutes.

In a large bowl, beat cream cheese until smooth. Gradually mix in powdered sweetener and sour cream. Pour in vanilla extract and lime juice, mixing until fluffy. No lumps should remain.

Spread cheesecake filling over the chilled crust evenly. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.

For berry topping, combine berries with sweetener and a splash of lemon juice in a saucepan. Cook over medium heat until thickened. Cool before using.

Once set, cut into bars. Drizzle berry topping over individual bars before serving.