In a small bowl, whisk together the almond flour, sweetener, and cocoa powder. Stir in the butter until mixture resembles coarse crumbs.
Lightly press into the bottom of a 4-inch mini cheesecake pan (don't press firmly or it will stick too much when you try to slice the cake).
In a blender or food processor, combine the cream cheese, strawberries, sweetener, and gelatin. Blend until smooth. Spoon mixture over crust. Freeze until firm, about 2 hours (Freezing helps it set faster. Once it is set, you can leave it in the fridge. But it's pretty tasty frozen too!).
Remove the sides of the pan while the cake is still frozen.
In a small saucepan, heat the cream over low heat until very hot (try not to let it simmer). Add the chopped chocolate and let sit a few minutes until melted. Pour over the top of the frozen cake and let set.