Keto Strawberry Cheesecake Parfait

This keto low carb strawberry cheesecake parfait is a beautiful dessert that is impressive to serve to guests yet super simple to put together!

This dessert is one that you can make ahead of time, store in the refrigerator until it’s ready to serve.

Keto Low Carb Strawberry Cheesecake Parfait

However, most of the time I make this dessert for myself especially when I’m craving cheesecake.

Don’t get me wrong, occasionally I will make a traditional round cheesecake like my Japanese Fluffy Cheesecake recipe, which by the way is amazing.

But sometimes, you just want something you can put together quickly.  That’s where this keto low carb strawberry cheesecake parfait comes in!

Keto Strawberry Cheesecake Parfait LowCarbingAsian Pic 1

Yes, the crumb topping does require baking but with only 3 ingredients and 15 minutes in the oven, it’s a piece of cake and trust me, the crumb topping really takes the parfait to the next level!

You may notice that when you become adapted to low-carb/keto eating, things that didn’t taste that sweet to you all of a sudden become extremely sweet.

So because of this, I tend to make my desserts pretty mild in terms of sweetness level.  Feel free to add more sweetener to your cheesecake filling if you prefer your desserts to be sweeter.

Keto Strawberry Cheesecake Parfait LowCarbingAsian Pic 2

For this one, you will need Almond Flour and Swerve/Monkfruit as the special ingredients, which can be purchased on Amazon or a local specialty supermarket.

Now, let’s get started!

Prepping Time 15M

Cooking Time 15M

Total Time 30M

Net Carb/Cup ~6g

Servings 6 Cups

Ingredients

Crumb Topping

Strawberry Topping

  • 2 Cups Chopped Strawberries
  • 2 tbsp Monkfruit, Swerve or Sweetener of Choice

Cheesecake Filling

  • 16 oz Cream Cheese (softened)
  • 1/2 Cup Monkfruit, Swerve or Sweetener of Choice
  • 2 tbsp Sour Cream
  • 3 tbsp Heavy Cream
  • 1 tsp Vanilla Extract
  • 1 tsp Lemon Juice

Directions

1) Gather all the ingredients.

Keto Strawberry Cheesecake Parfait Recipes (1)

2) Preheat oven to 350F.

Keto Strawberry Cheesecake Parfait Recipe (46)

3) In a small mixing bowl, combine Almond Flour, Swerve/Monkfruit, and melted butter (melted in the microwave). Using a fork, blend well until combined.  It will still be crumbly.

Keto Strawberry Cheesecake Parfait Recipe (32)

Keto Strawberry Cheesecake Parfait Recipe (60)

4) Spread crust mixture onto a silicone baking mat or parchment paper and flatten to approximately 1/4 inch thickness.

Keto Strawberry Cheesecake Parfait Recipe (51)

5) Bake for approximately 15-18 minutes or until browned. Let cool completely (about 15-20 minutes). For this particular recipe, it is better to over-bake than to under-bake so that the texture is more like a shortbread and not a soft cookie.

Keto Strawberry Cheesecake Parfait Recipe (52)

6) While waiting for the crumb topping to bake, wash and de-stem strawberries.  Chop strawberries into small chunks and place into a bowl.

Keto Strawberry Cheesecake Parfait Recipe (54)

7) Add Swerve/Monkfruit and mix well.  Set aside.

Keto Strawberry Cheesecake Parfait Recipe (53)

8) Next in a large mixing bowl, combine cream cheese, Swerve/Monkfruit, sour cream, lemon juice, heavy cream, vanilla extract and beat with a hand/stand mixer for 3-5 minutes until smooth and set aside.

Keto Strawberry Cheesecake Parfait Recipes (20)

Keto Strawberry Cheesecake Parfait Recipes (21)

Keto Strawberry Cheesecake Parfait Recipes (22)

Keto Strawberry Cheesecake Parfait Recipes (8)

9) Once almond crust is cooled, break it into smaller pieces, place inside a ziplock bag and smash to crumbs.  Note – if almond crumb is not completely cool, it will not crumble.

Keto Strawberry Cheesecake Parfait Recipe (40)

10) Using a piping bag or a ziplock snipped at the corner, pipe a layer of cheesecake filling, followed by a layer of almond crumbs (approx. 2 tbsp), strawberry topping (approx. 2 tbsp), then cheesecake filling again.  Finish off with almond crumbs and strawberries.  Chill in the refrigerator for at least an hour before serving.

Keto Strawberry Cheesecake Parfait Recipes (23)

Keto Strawberry Cheesecake Parfait Recipes (24)

Keto Strawberry Cheesecake Parfait Recipes (25)

Hope you enjoy your low-carb/keto Strawberry Cheesecake Parfait!

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More Recipes

Keto Low Carb Strawberry Cheesecake Parfait

Keto Strawberry Cheesecake Parfait

The BEST Asian Low-Carb/Keto recipe for Strawberry Cheesecake Parfait. Enjoy this delicious dessert at only ~6g Net Carb / Serving. Step by step directions with pictures makes this recipe quick and easy.
4.8 from 5 votes
Course: Dessert
Cuisine: Asian Fusion
Keyword: keto strawberry cheesecake, keto strawberry dessert, low carb strawberry cheesecake, low carb strawberry dessert, no bake cheesecake, sugar free cheesecake
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6 Cups
Print Recipe
Calories: 415kcal

Ingredients

Crumb Topping

  • 1 Cup Almond Flour
  • 3 tbsp Monkfruit, Swerve or Sweetener of Choice
  • 3 1/2 tbsp Butter Melted

Strawberry Topping

  • 2 Cups Strawberries Chopped
  • 2 tbsp Monkfruit, Swerve or Sweetener of Choice

Cheesecake Filling

  • 16 oz Cream Cheese softened
  • 1/2 Cup Monkfruit, Swerve or Sweetener of Choice
  • 2 tbsp Sour Cream
  • 3 tbsp Heavy Cream
  • 1 tsp Vanilla Extract
  • 1 tsp Lemon Juice

Instructions

  • Gather all the ingredients.
  • Preheat oven to 350F.
  • In a small mixing bowl, combine Almond Flour, Swerve/Monkfruit, and melted butter (melted in the microwave). Using a fork, blend well until combined. It will still be crumbly.
  • Spread crust mixture onto a silicone baking mat or parchment paper and flatten to approximately 1/4 inch thickness.
  • Bake for approximately 15-18 minutes or until browned. Let cool completely (about 15-20 minutes). For this particular recipe, it is better to over-bake than to under-bake so that the texture is more like a shortbread and not a soft cookie.
  • While waiting for the crumb topping to bake, wash and de-stem strawberries. Chop strawberries into small chunks and place into a bowl.
  • Add Swerve/Monkfruit and mix well. Set aside.
  • Next in a large mixing bowl, combine cream cheese, Swerve/Monkfruit, sour cream, lemon juice, heavy cream, vanilla extract and beat with a hand/stand mixer for 3-5 minutes until smooth and set aside.
  • Once almond crust is cooled, break it into smaller pieces, place inside a ziplock bag and smash to crumbs. Note - if almond crumb is not completely cool, it will not crumble.
  • Using a piping bag or a ziplock snipped at the corner, pipe a layer of cheesecake filling, followed by a layer of almond crumbs (approx. 2 tbsp), strawberry topping (approx. 2 tbsp), then cheesecake filling again. Finish off with almond crumbs and strawberries. Chill in the refrigerator for at least an hour before serving.

Video

Nutrition

Calories: 415kcal | Carbohydrates: 11g | Protein: 9g | Fat: 39g | Saturated Fat: 17g | Cholesterol: 96mg | Sodium: 249mg | Potassium: 178mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1150IU | Vitamin C: 29mg | Calcium: 130mg | Iron: 1mg

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