Line a 12-cup muffin tin with paper liners. In a bowl, mix almond flour, melted butter, and powdered erythritol until evenly combined and crumbly.
Press about 1 tablespoon of the crust mixture firmly into the bottom of each liner using the back of a spoon. Place the tin in the freezer for 10 minutes to firm up.
Beat cream cheese with powdered erythritol and vanilla extract using a hand mixer until smooth and fluffy, about 2 minutes.
In a separate chilled bowl, whip heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until no white streaks remain.
Fold in the diced strawberries. Spoon the filling evenly over the crusts, smoothing the tops with the back of a spoon.
Refrigerate for at least 3 hours or until completely firm. Top each bite with a fresh strawberry slice before serving.
