Description
A delicious twist on the classic pretzel salad, perfect for keto dieters with a crunchy base, creamy filling, and fruity topping.
Ingredients
Scale
- 2 cups crushed pretzel crisps
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated erythritol
- 8 oz cream cheese, softened
- 1 cup powdered erythritol
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 cups fresh strawberries, sliced
- 1 cup strawberry sugar-free gelatin
- 2 cups boiling water
Instructions
- Preheat the oven to 350°F (175°C).
- Combine crushed pretzel crisps, melted butter, and granulated erythritol. Mix until well combined.
- Press the mixture into the bottom of a 9×13 inch baking dish. Bake for 10 minutes, then allow to cool completely.
- Beat the softened cream cheese, powdered erythritol, and vanilla extract until smooth and creamy.
- Whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.
- Spread the cream cheese mixture evenly over the cooled pretzel crust.
- Dissolve the strawberry gelatin in boiling water, stirring until fully dissolved. Allow to cool slightly.
- Layer the sliced strawberries over the cream cheese mixture, then pour the gelatin mixture on top.
- Refrigerate for at least 120 to 240 minutes until set.
- Serve chilled and enjoy your keto strawberry pretzel salad!
Notes
Make sure the pretzel crust cools completely before adding the cream cheese layer for best results.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling, Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg