Add the 1/4 cup of heavy cream (for the topping) to a glass bowl and put it in the freezer for a few minutes.
Add the butter to a separate bowl and melt in the microwave. Then add in the heavy cream, sour cream, swerve and the egg, whisk to combine.
Add the baking powder and coconut flower in with the almond flour. Then add in with the wet ingredients mixture and whisk.
Spray 2 microwave-safe ramekins with non-stick coconut oil spray, and pour the batter evenly into both. Microwave for 60 seconds, check them, then microwave for another 30 seconds. If they are still not cooked through, microwave for another 30 seconds. Mine only took 90 seconds total.
Once they are cooked, set aside to cool and retrieve the heavy cream from the freezer. Whip until you get soft peaks, then add in the stevia to taste. I used about 5 drops, you can add more or less, to your liking.
Once the cakes have cooled, top with the whipped cream and fresh cut strawberries. You can stack them as you see in the picture below, to make one awesome dessert, or you can make 2 desserts.