Preheat oven to 325°F. Line a 12-cup muffin tin with cupcake liners.
Mix the almond flour, melted butter, and granular erythritol together until it resembles wet sand. Press about 1 tablespoon of the mixture firmly into the bottom of each liner. Bake the crusts for 8 minutes, then remove and let cool while you prepare the filling.
Beat the cream cheese and powdered erythritol together with an electric mixer until completely smooth and fluffy, about 3 minutes. Scrape down the sides of the bowl halfway through. Add the vanilla extract and the egg, then beat on low speed just until incorporated.
Gently fold the finely diced strawberries into the batter with a spatula. Divide the filling evenly among the muffin cups, filling each about three-quarters full.
Bake for 18 to 20 minutes, until the edges are set but the centers still have a very slight wobble. Turn the oven off, crack the door open, and let the cheesecake bites cool inside for 10 minutes.
Remove from the oven and let cool completely at room temperature, then refrigerate for at least 3 hours or overnight. Top each bite with a strawberry half before serving.
