For the Sponge Cake Layer:

1. Preheat the oven to 350°F (175°C) and line a small baking pan with parchment paper.

2. In a medium bowl, mix almond flour, coconut flour, powdered sweetener, and baking powder.

3. In a separate bowl, whisk together melted butter, eggs, and vanilla extract.

4. Combine the wet and dry ingredients, then fold in the crushed pistachios.

5. Pour the batter into the prepared pan, smooth the top, and bake for 12-15 minutes or until a toothpick comes out clean.

6. Let the sponge cake cool completely before cutting it into small cubes for layering.

For the Sweet Strawberry Layer:

1. In a bowl, combine hulled and quartered strawberries with sweetener and water.

2. Let sit for 10-15 minutes to release the juices and create a syrup.

For the Whipped Mascarpone Cream Layer:

1. In a mixing bowl, combine mascarpone cheese, powdered sweetener, and vanilla extract.

2. In a separate bowl, whip the whipping cream until soft peaks form.

3. Gently fold the whipped cream into the mascarpone mixture until smooth and fluffy.

Assembling the Parfaits:

1. Layer sponge cake cubes, followed by a spoonful of sweetened strawberries, and then a layer of whipped mascarpone cream in individual glasses.

2. Repeat layers until the glasses are filled, finishing with mascarpone cream on top.

3. Garnish with crushed pistachios and halved strawberries.

4. Refrigerate for at least 1 hour before serving to allow the flavors to meld.