Preheat the oven to 350 degrees.

In a mixing bowl, add 3 tablespoons of almond flour and 2 tablespoons of Erythritol.

Mix in 1 teaspoon of baking powder and ½ teaspoon of xanthan gum. Stir to combine the dry ingredients well.

Stir in 1 beaten egg.

Pour in 1 teaspoon of vanilla. Whisk the mixture together until all of the ingredients are well incorporated. Let the mixture rest for 1 minute.

Grease the inside of a ramekin, and pour the batter inside.

Bake the mixture for 15-20 minutes until the top is browned and a knife comes out clean when inserted into the center of the cake.

Add 1 cup of sliced strawberries to a large bowl.

Mix in 1 tablespoon of Erythritol.

Use a potato masher or a food processor to mash the strawberry pieces into a thick sauce. Place the strawberry sauce in the fridge until ready to use.

Remove the cake from the oven and place it on a cooling rack for about 30 minutes.

Place ¼ cup of heavy whipping cream into a mixing bowl, and mix on high until it forms soft peaks. Mix in 1-2 tablespoons of Erythritol. If you are worried about the crystals of sweetener not dissolving completely in the whipping cream, you can use something like the Swerve powdered sugar as an alternative for a smoother finish. Mix the whipping cream on high again until it reaches a consistency for whipped cream that you are happy with. Be careful not to over whip it, or you will begin to make butter.

Remove the cake from the ramekin and slice into thirds.

Top each serving of cake with an equal amount of the strawberry sauce and several dollops of whipped cream.