This Keto Strawberry Pretzel Salad dessert is light, sweet, and perfect for all of your summer soirées.
I do a lot of entertaining during the summer and simply love having friends and family over for a slow, decadent meal in my little garden. While it may seem as though I spend hours dreaming up dishes and “slaving” away in the kitchen (my friends’ words, not mine), the truth is that most of my recipes are wonderfully straightforward and easy to prepare ahead of time, allowing me to truly enjoy the company of my guests.
Take this strawberry pretzel salad, for example. This traditional Southern dessert, served cold and especially popular in the warmer months, can easily be made a day in advance and is every bit as delicious as it is impressive. It’s a layered treat with a crust, a creamy filling, and a refreshing, jellied topping. Light and sweet on a hot summer day, it also travels well to cookouts and can easily feed a crowd.
This strawberry pretzel salad recipe is entirely keto-friendly! Traditionally, pretzels, Cool Whip, and a boxed Jell-O mix are used to make this dessert. In our version, however, the crust is made grain-free (no actual pretzels), the filling is made with wholesome ingredients, and the jellied layer is homemade and completely free from refined sugars.
Why skip the boxed gelatin powder?
It is not recommended to use a boxed mix of sugar-free gelatin powder. While it may be time-saving and a popular choice in many so-called “healthy” recipes, it’s far from the best option. Boxed sugar-free gelatin is packed with artificial sweeteners, synthetic colors, and artificial flavors. There’s nothing natural or nutritious about it.
Food can be both delicious and nourishing when we use the right ingredients! Making the jellied layer from scratch allows you to enjoy the benefits of grass-fed gelatin (it’s rich in collagen, which supports healthy skin and joints) as well as the vitamins and minerals naturally present in fresh strawberries. Plus, it tastes infinitely better and is really not that difficult to make!
How do I store leftovers?
Leftovers can be covered tightly with plastic wrap or transferred to an airtight container and stored in the fridge for up to 3 days. Freezing is not advised, as the dairy in the filling can separate upon thawing.
Similar recipes to try
If you’re eager to try more recipes that are easy and lend themselves to being made ahead, we can definitely recommend a few. This Keto Strawberry Cake is pretty in pink and tastes every bit as good as it looks. These cute Mini Keto Cheesecakes, which store very well, are another great option. Of course, a bowl of store-bought (keto-friendly!) ice cream is a simple option! Check out this recipe for How To Make Sugar-Free Caramel Sauce. It’s the perfect way to top that scoop!
Keto Strawberry Pretzel Salad
Ingredients
For The Crust:
- 1 cup chopped pecans
- 3/4 cup almond flour
- 1/4 cup sweetener
- Large pinch of salt
- 4 tablespoons butter melted
For The Filling:
- 1 cup heavy whipping cream
- 8 ounces cream cheese softened
- 1/2 cup sweetener
For The Jellied Layer:
- 2 cups frozen strawberries
- 3/4 cup allulose
- 1 cup water
- 1/2 ounce grass-fed gelatin
- 1 cup cold water
Instructions
For The Crust:
- Preheat oven to 350°F.
- In a mixing bowl, combine all the ingredients until well mixed.
- Press the mixture into an 8×8-inch glass baking dish.
- Bake for 10 minutes. Let cool on counter for 10 minutes and then place into the freezer to chill while the other layers are prepared.
For The Filling:
- In a stand mixer, or large bowl with a hand mixer, beat the heavy cream until stiff peaks form.
- In a separate bowl, use a hand mixer to beat the softened cream cheese and sweetener together until light and fluffy.
- Transfer the cream cheese mixture into the whipped cream and beat until just combined, about 20 seconds.
- Remove the crust from the freezer. Spread the filling on top of the crust. Make sure to seal the edges of the pan with the filling. Use an offset spatula to level the top.
- Place the dish back into the freezer while you prepare the jellied layer
For the Jellied Layer:
- Put the frozen strawberries into a blender and pulse until crushed.
- Transfer to a sauce pan. Add the allulose and 1 cup of water.
- Over medium heat, stir the mixture until it comes to the boil. Remove from the heat.
- Use a fine mesh strainer to strain the fruit mixture into a large measuring cup. You should yield 2 cups of fruity liquid. The remnants in the strainer will look like jam.
- In a seperate measuring cup, mix the gelatin and cold water. Stir until dissolved. Pour the gelatin mixture into the fruit liquid and stir well.
- Remove the baking dish from the freezer. Carefully pour the jelly mixture on top of the filling.
- Carefully place the baking dish in the refrigerator and let chill for a minimum of 3 hours before serving.
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