This is by far the best recipe I have made. I took a recipe for regular strawberry pretzel salad and “ketofied” it. It may look gross in my picture but it tastes PHENOMENAL.
Ingredients:
CRUST:
1 & 1/2 Cup crushed/chopped pecans
8 Tbsp melted butter (1/2 C)
1/4 C almond flour/almond meal
3 Tbsp sugar sub – (if you use truvia, use 1 Tbsp, if you use xylitol or erythritol you can use 3)
1 Tsp salt – you can use less if you want. I really wanted the sweet & salty.
FILLING:
1 Cup Heavy Whipping Cream
1/2 tsp Vanilla Extract
8 oz (one block) of Cream Cheese
Sugar Substitute
- If Truvia, use 1/3 C
- If splenda, use 1 C
- If Xylitol or Erythritol use 1 cup OR ¼ C & 1 tsp liquid stevia drops
TOPPING:
16oz Frozen Unsweetened Sliced Strawberries (do not thaw)
2 Cups of Boiling Water
0.6 oz box of sugar free strawberry jello (bigger box)
Directions:
- Preheat oven to 350.
2. Combine all crust ingredients together and press into a 9×13″ pan. Bake for 8-10 minutes. Remove from the oven and let cool completely.
3. As the crust cools, make whipped cream by whipping the 1 cup of HWC and vanilla together until there are soft peaks. It helps to put the mixer blades/whisk and the bowl in the freezer for 10 minutes. Once whipped cream is formed, place in fridge to keep it cold while you move on to the next part.
4. Cream the sugar substitute (measurements under filling section) and cream cheese together. It is easier to powder your sugar by using a blender or coffee grinder otherwise you may have some sugar granules.
5. Once the cream cheese and sugar are fully creamed, fold in the whipped cream and spread mixture over a fully cooled crust.
6. Boil 2 cups of water and once boiling, pour in and dissolve the sugar free jello. Once dissolved, add the frozen strawberries and let it sit for a few minutes.
7. Once the strawberry jello mixture is the consistency of egg whites, pour it on top of the cream cheese and crust. Spread it around until it covers the top and refrigerate until firm.
Makes 16 slices
Calories: 302.1g
Fat: 29.3g
Net Carbs: 3.5g (Yes, I counted the 7.5g in the HWC)
Protein: 4.1g
This was my dessert for last Thanksgiving. It will be my dessert again this year!
I made this for our Thanksgiving dinner today. I took a vote and everybody wanted to try it last night. We love the original version of the Strawberry Prezel salad and I hoped I could find a replacement since we are on the low carb diet. This hit the spot. Very good! I am going to make it again for Christmas. Only thing I will do different is less sugar in the cream cheese layer, it seemed very sweet. Thanks for sharing. Keep creating you help us all.
Hi Cindi!
I didn’t know when I first created this receipt that Truvia is much sweeter than regular sugar and it cannot be used 1 for 1. If you use Truvia I suggest using only 1/3rd cup. Or if you have xylitol (as it is 1 for 1) or 1/4 cup with 1 tsp of stevia liquid drops.
I have edited the amount of sweetener to use 🙂
I did the 1/4 and tsp of liquid stevia….and OMG was so sweet it was bitter instantly…i couldn’t even fix it with the extra whipping cream. What can i do next time. Maybe 1/4 cup is way too much liquid stevia.
What did you do the 1/4C of, xylitol or erythritol? Liquid stevia is very concentrated so more than 1tsp shouldn’t have been used.
Can u use Splenda
Yup, just use 1 c of splenda as splenda is a true one for one.
I LOVE YOU! LOL, was just looking at the original recipe today and was going to work on making it keto friendly!
I make this lowcarb as well.For the bottom crust, I use chopped up pumpkin seeds…..not salted in the shell.
How far ahead can you make this
HI Denise! I usually make it to last an entire week, around day 4 or 5 is where the jello will start to get watery – you’re fine with at least 2 days.
i just calculated…and if using liquid stevia I got 4.65…and I didn’t add any carbs for heavy whipping cream because the box says zero.
You should add carbs in for HWC just in case if you’re counting. There’s .5 per TBSP, so 7.5 carbs per cup!
This is wonderful!!! We are trying so many different versions with it… changing the flavor of jello, changing the type of fruit, leaving the fruit out. The tsp of salt is a must though! Hubby goofed and used 2 small boxes thinking it equaled a large box. We will probably keep the goof! Thank you for this wonderful recipe!
That is great! The 2 small boxes actually do equal a large box. The two small boxes should be .03 and a large is .06! What types of fruit have you used that work well?
Wow! Sorry about a late reply. Lost my recipe and had to go looking for it again🙂 We have done orange jello, lemon jello with blackberries, raspberries, or blueberries, cherry jello, 1 box cherry jello and 1 box lime jello for cherry lime ade, 1 and 1 with strawberry and lemon, 1 and 1 raspberry and lemon, lemon jello… the possibilities are endless!
They do not carry SF Jello here, does anyone know how to make it?
I don’t as I use the Jello brand. Can you order it from Amazon?
I have Stevia in packets, can I use them, and how many should I use?
Hi Nancy! From what I’ve read about stevia, (on stevia.net) the conversion is 1 tsp of stevia for every 1 cup of sugar. I would think one packet would work. I am not really sure though as stevia isn’t a sweetener I use much!
Can walnuts be substituted for the pecans? I know walnuts tend to be a little oilier but I have a ton I’d like to use up and I don’t have any pecans on hand…
i’m so sorry for the delayed response, i have not tried with walnuts.
I loved this recipe before I did keto and am so glad to have found the keto version of it. I made it and it was so hard not to eat it all at once. Will be a regular dessert for us.
Is there a printable version of the recipe?