Keto Strawberry “Pretzel” Salad

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.

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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:

  1. 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

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19 thoughts on “Keto Strawberry “Pretzel” Salad

  1. 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 🙂

  2. 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.

  3. 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!

    • 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!

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