In a mixing bowl, add the almond flour, melted butter, and powdered sweetener. Mix everything together using a spoon or your hands until the texture becomes soft, slightly crumbly, and holds together when pressed. If it feels too dry, add a small amount of melted butter; if too wet, sprinkle in a little more almond flour.

Place a sheet of parchment paper on your work surface and transfer the mixture onto it. Using your hands or a rolling pin, gently press and spread it into a thin, even rectangular layer. Aim for a uniform thickness so it rolls smoothly without cracking.

In a separate bowl, add the softened cream cheese, powdered sweetener, and vanilla extract. Beat the mixture using a whisk or hand mixer for about 1–2 minutes until it becomes smooth, creamy, and completely lump-free.

Pour in the heavy cream and continue mixing for another 1–2 minutes until the filling turns light, fluffy, and slightly airy. This step gives the rolls their soft, cheesecake-like texture.

Carefully spread the cheesecake filling evenly over the prepared base layer using a spatula. Make sure to cover the entire surface while leaving a small gap at the edges to prevent overflow when rolling.

Evenly sprinkle the finely chopped strawberries across the cheesecake layer. Try to distribute them well so every slice has a balanced amount of fruit without creating overly wet spots.

Starting from one edge, gently lift the parchment paper and begin rolling the layer into a tight log. Use the parchment to guide and support the roll as you go, applying light pressure to keep it compact without squeezing out the filling.

Once fully rolled, wrap the log tightly in the parchment paper to hold its shape. Place it in the refrigerator and chill for at least 2–3 hours, or until the roll becomes firm and easy to slice.

Remove the chilled roll from the refrigerator and unwrap it carefully. Using a sharp knife, slice it into even rolls, wiping the knife between cuts for clean, neat edges. Serve chilled for the best texture and flavor.