Make the cream by combining the heavy cream, mascarpone, Swerve, and vanilla in a bowl of an electric mixer until soft peaks form.
Refrigerate until ready to serve.
Heat your waffle iron.
In a medium bowl, stir together egg, mozzarella, almond flour, Swerve, vanilla extract and baking powder.
Divide the mixture into thirds and spread one third of the mixture on your waffle iron.
Cook for 5 to 7 minutes. (Cooking time will vary depending on the waffle iron you are using.)
Place the chaffles on serving plates.
Spread a layer of cream over each chaffle.
Top with strawberries.
Dust with Swerve confectioners if desired.