In a large bowl, whisk together the almond flour, coconut flour, protein powder, sweetener, baking powder, xanthan gum, and salt until well combined.

In a separate medium bowl, whisk together the melted butter, eggs, Greek yogurt, and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients. Mix with a rubber spatula until a soft, pliable dough forms. Cover the bowl and let the dough rest for 10-15 minutes.

While the dough rests, combine the finely diced strawberries, sweetener, cinnamon, softened butter, and vanilla extract in a small bowl. Mix thoroughly.

Lightly flour a piece of parchment paper with almond flour. Place the dough in the center and roll it into a rectangle, approximately 10x14 inches and about ¼ inch thick.

Evenly spread the strawberry cinnamon filling over the rolled-out dough, leaving about a ½-inch border along one of the longer edges.

Starting from the longer edge opposite the ½-inch border, tightly roll the dough into a log. Pinch the seam to seal the log.

Using a sharp knife or unflavored dental floss, cut the log into 9 equal slices, about 1.5 inches thick.

Lightly grease a 9x13 inch baking dish. Place the sliced Strawberry Cinnamon Rolls into the prepared dish, leaving space between each one.

Preheat your oven to 350°F (175°C) and bake for 20-25 minutes, or until the rolls are golden brown on top.

While the rolls cool slightly, beat the softened cream cheese and butter in a medium bowl until light and fluffy. Gradually add the sifted powdered sweetener, almond milk, and vanilla extract.

Once the Strawberry Cinnamon Rolls are warm, generously spread the cream cheese glaze over them and serve.