1. Preheat your oven to 175°C. Grease a baking dish or line it with parchment paper.

2. In a large mixing bowl, combine the almond flour, coconut flour, erythritol, baking powder, and salt. Mix well.

3. Add the melted butter, eggs, vanilla extract, and heavy cream to the dry ingredients. Stir until a thick batter forms.

4. Transfer the batter to the greased baking dish and spread it evenly.

5. Bake in the preheated oven for about 20-25 minutes or until the top turns golden brown and a toothpick inserted in the center comes out clean.

6. Once baked, remove from the oven and let it cool completely.

7. Cut the shortcake into individual servings and top each piece with sliced strawberries.

8. Add a dollop of whipped cream on top of each serving.

9. Serve and enjoy your delicious Keto Strawberry Shortcake!

Note: You can also add a sprinkle of powdered erythritol on top for extra sweetness if desired.