Preheat the oven to 350°F (175°C). Grease an 8x8-inch baking dish or line it with parchment paper.

In a mixing bowl, combine almond flour, melted coconut oil, 2 tablespoons of honey or maple syrup, 1 teaspoon of vanilla extract, and salt. Mix until crumbly.

Press the mixture evenly into the bottom of the prepared baking dish to form the crust. Bake for 10-12 minutes or until lightly golden. Remove and let cool.

In another bowl, beat the softened cream cheese until smooth. Add Greek yogurt, ½ cup of honey or maple syrup, and 1 teaspoon of vanilla extract. Mix until creamy.

In a separate bowl, toss the sliced strawberries with cornstarch and lemon juice. Gently fold into the cream cheese mixture.

Spread the cream cheese and strawberry mixture evenly over the cooled crust. Bake for an additional 25-30 minutes or until the center is set.

Remove from the oven and let cool to room temperature. Refrigerate for at least 2 hours before slicing into bars.