Melt the unsalted butter and mix it with almond flour in a mixing bowl until it forms a dough-like consistency.
Press the almond flour mixture evenly into the bottom of a 7-inch round springform pan or pie dish, and chill in the refrigerator for at least 15 minutes to set.
In a blender, puree the fresh strawberries until smooth, and set aside.
In a mixing bowl, whip the heavy whipping cream, softened cream cheese, powdered erythritol, and 1.5 cups of the strawberry puree using a hand mixer or whisk until thick and creamy. Add the vanilla extract and mix until well combined.
Carefully pour the cream filling onto the chilled almond flour crust, distributing evenly.
Drop spoonfuls of the remaining strawberry puree onto the cream filling and swirl with a butter knife to create a marbled pattern.
Refrigerate the pie for at least 2 hours to set before serving.
When ready to serve, remove the pie from the refrigerator and cut into 6 servings.