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Keto Strawberry Pretzel Salad

Strawberry Pretzel Salad

laura
Prep Time 30 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 12
Calories 342 kcal

Ingredients
  

For the crust:

  • 2 C. Pecan halves
  • 4 Tbsp. Butter unsalted and melted
  • 3 Tbsp. Swerve brown sugar substitute
  • ½ tsp. Vanilla extract

For the whipped layer:

  • 8 oz. Cream cheese
  • ½ C. Swerve confectioners sugar substitute
  • 1 C. Heavy whipping cream
  • 1 tsp. Vanilla
  • 1-2 C. Slices strawberries

For the gelatin topping;

  • 4 C. Hot water
  • ¼ C. Swerve confectioners sugar substitute
  • 1-2 tsp. Strawberry flavoring to taste
  • 2 Tbsp. Unflavored gelatin
  • ½ tsp. Vanilla extract

Instructions
 

  • Blend the pecans up into a rough meal in a food processor or blender.
  • Mix the butter, brown sugar substitute, and vanilla extract for the crust with the ground pecans, and press into an even layer in the bottom of a 9x9 baking dish that has been well greased.
  • In a mixing bowl, beat together the cream cheese and ½ cup of Swerve confectioners sugar substitute until smooth and creamy.
  • In a separate bowl, beat together the heavy whipping cream and teaspoon of vanilla extract until whipped cream has formed.
  • Fold the cream cheese mixture into the whipped cream mixture until well combined.
  • Layer the whipped topping evenly on top of the pecan crust, and place the sliced strawberries in a single layer on the whipped topping.
  • Place the baking dish into the freezer to set for 30 minutes.
  • Whisk together the ingredients for the gelatin topping, and pour over the mixture in the baking dish. Place the baking dish into the fridge until the gelatin layer has set.