Preheat oven to 350F. Grease a 9-inch square pan. Place softened butter and sugar free sweetener in mixing bowl and beat until smooth. Add almond flour and chopped pecans, and stir until well blended. Press into the bottom of the pan. Bake 15 minutes or until lightly browned. Remove from oven and let cool or 10 minutes.
While the crust is cooling, add the softened cream cheese, sugar free sweetener, egg, and almond milk to a bowl. Beat for 3 minutes until creamy and smooth. Spread on top of the crust.
Heat the strawberry preserves in the microwave for about 20-30 seconds or until smooth enough to pour. Drizzle the melted strawberry preserves on top of the cheesecake, making 4 horizontal lines. Then, run a butter knife through the horizontal lines to create a swirl effect. It doesn't have to be perfect! Swirl the preserves any way you want.
Bake about 20 minutes or until the filling is set. Cool completely before slicing and serving. I like to refrigerate this for a couple of hours before slicing and eating.