Preheat the oven to 350F and line a muffin tin with parchment or silicone liners.
In a large bowl, whisk together the almond flour, sweetener, protein powder, baking powder, and salt. Add the eggs, melted butter, lemon zest, lemon juice, lemon extract, and water and stir until well combined. Add more water if batter is very thick.
Divide among the prepared muffin cups and smooth the tops. Bake 25 to 30 minutes, until light golden brown and set to the touch. Remove and let cool completely.
In a blender or food processor, puree the strawberries and lemon juice together. Set aside.
Beat the cream cheese and butter together until smooth. Beat in ½ cup of the powdered sweetener, then beat in the strawberry puree until smooth.
In another bowl, beat the whipping cream with the remaining 2 tablespoon of powdered sweetener until it holds stiff peaks.
Gently fold the cream cheese mixture and the whipped cream together until no streaks remains. Pipe on to cooled cupcakes and refrigerated at least 1 hour to set.