Keto Strawberry “Pretzel” Salad

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Keto Strawberry “Pretzel” Salad

55 minutes
Calories 250kcal


  • 1 1/2 cups chopped pecans (crushed/)
  • 8 tablespoons melted butter (crushed/)
  • 1/4 cup almond flour (crushed/)
  • 3 tablespoons sugar (crushed/)
  • 1 teaspoon salt (crushed/)
  • 1 cup heavy whipping cream
  • 1/2 teaspoon vanilla extract
  • 8 ounces cream cheese
  • sugar substitute
  • 16 ounces strawberries (crushed/)
  • 2 cups boiling water
  • 5/8 ounce jello (crushed/)


  • 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: 250kcal

Originally posted 2019-02-20 18:51:46.

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