Preheat the oven to 325F and grease a 24-cavity mini muffin pan very well. (If you do not have a good non-stick pan, you can use silicone or parchment mini muffin liners).
In a large bowl, whisk together the almond flour, sweetener, coconut flour, baking powder, and salt. Stir in the butter, egg, and vanilla extract until the dough comes together.
Roll the dough into 24 even balls and place in the prepared muffin pan. Press evenly into the bottom and up the sides of the muffin cups.
Bake 10 to 14 minutes, or until slightly puffed and just barely turning golden around the edges. Remove and gently re-shape the center wells of the cups with the end of a wooden spoon.
Let cool in the pan for 15 minutes, then gently loose with a knife and transfer to a baking rack.
Filling
Once the cookie cups are completely cool, divide the chopped strawberries between the center wells, pressing them in lightly.
In a large bowl, beat the cream with the sweetener and vanilla until it holds stiff peaks. Transfer to a piping bag fitted with a star tip and pipe over the berries in the cups. Or simply spoon some whipped cream on top of each cup.
Garnish
Slice each berry lengthwise into 4 even slices.
Top each cup with a slice of strawberry. Serve immediately.