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In a medium bowl, combine the erythritol, yeast, and almond milk and stir to dissolve.
Beat the egg.
Add almond flour and salt and start kneading the dough with a spatula. Then continue kneading with your palms until you get an elastic dough.
Add the softened butter and continue kneading until the butter is well integrated into the dough.
Form a ball with the dough, cover with a tea towel or cling film, and let it push up for an hour.
Divide the dough into eight pieces and form each into a ball. Cover and let stand for 30 minutes.
Flatten each ball a little and roll it back into a ball. Cover and allow to relax every 30 minutes.
Fry the balls in warm oil over low heat for 2-3 minutes on each side. Barely refrigerate and reduce ½ lengthwise like burger buns.
Garnish ½ with whipped cream and chopped strawberries, alternating ½ with powdered erythritol and serve.