First, place the almond flour, coconut flour, Splenda, and salt in a mixing bowl. Then, stir to combine well. Afterward, add the melted butter into the flour mixture. And combine to achieve a flakey crumb texture.

After that, grease your 7-inch springform pan with a small amount of melted butter using a pastry brush.

Then, press your crumb crust mixture into the bottom of your pan using a flat-bottomed glass. Subsequently, set aside.

In a different mixing bowl, add your cream cheese, Splenda, lemon juice, and vanilla. Then, use your electric mixer to combine. After that, mix for about a minute. Afterward, make sure to taste and modify the level of sweetness of the filling. Because of this, do it according to your preference using liquid stevia.

In another bowl, whisk the cream using an electric mixer until it becomes thick. With that, avoid over mixing.

Next, fold your cream into the cream cheese mixture using the rubber spatula. Always make sure to combine well.

Then, scoop your filling, place it on the crust, and smoothen using the rubber spatula.

Lastly, place your cheesecake inside the refrigerator for about 6 to 8 hours to allow it to set fully. You can also leave it inside the refrigerator overnight.

In a mixing bowl, add your heavy cream and whisk using an electric mixer. Then, whisk until the mixture becomes thick but still soft. So with that, avoid over mixing.

Next, please take out your cheesecake from the refrigerator. And remove it from the springform.

Afterward, top your cheesecake with the whipped cream. And smoothen it using an offset spatula, making some ripples for aesthetic.

After that, add the sliced strawberries and raspberries on top of the whipped cream. With that, make sure to dust with a bit of Splenda.

Ultimately, slice, serve and enjoy.