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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.
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
Calories 415kcal


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


  • 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.



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