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Keto strawberry pretzel salad with clean ingredients and zero added sugar.

Keto Strawberry Pretzel Salad

Paola Westbeek PhotoPaola Westbeek
This Keto Strawberry Pretzel Salad dessert is light, sweet, and perfect for all of your summer soirées. 
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Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 3 hours
Total Time 3 hours 40 minutes
Course Desserts
Cuisine American
Servings 10
Calories 337 kcal

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 8x8-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.

Nutrition

Calories: 337kcalCarbohydrates: 37gProtein: 6gFat: 33gSaturated Fat: 14gSodium: 118mgFiber: 3g
Keyword frozen strawberry recipes, keto strawberry dessert, keto strawberry pretzel salad, low carb strawberry dessert, strawberry dessert recipes, strawberry keto, strawberry pretzel salad recipe, sugar free desserts
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