Place the strawberries, powdered sweetener and water into a small saucepan and simmer over medium heat until broken down and thickening into a syrup, about 10 minutes. Remove from heat and cool completely.
Preheat the oven to 350°F (175°C). Prepare a mini cupcake pan with cupcake liners or use a silicone cupcake pan. Mix the almond flour, melted butter and sweetener in a small bowl. Stir it all together until a wet crust forms. Divide the mixture into the 12 wells of the cupcake pan. Pack the crust firmly down into the liners. Bake the crusts for 8 minutes. Remove and cool completely.
Mix the cream cheese and sour cream with a hand blender until combined. Add the vanilla extract. While mixing, slowly add the powdered sweetener until incorporated. Add the egg and beat until smooth.
Pour the mixture on top of the cooled crusts, filling all the way to the top of the liners. Add a few drops of strawberry topping into each well and swirl with a toothpick. Place the cake tin into a water bath (a 9x13” pan holds most 12-slot mini muffin tins). The water should come halfway up the cupcake tin. Not high enough to breach the top of the tin.
Place the water bath pan in the oven and cook for about 20 minutes. When done, the cakes will be firm around the outside, but still a little wet (not jiggly) in the center.
Take the cakes out of the oven and let them cool for 30 minutes in the pan. Then remove them and put them in the refrigerator for at least 2 hours to set.
When ready to serve, pour some of the strawberry topping onto the cakes.