This keto strawberry pretzel salad without pretzels is the perfect party or picnic dessert. Similar to the traditional strawberry jello pretzel dessert but without the pretzels but all of the taste! So if you are on a low carb diet, try this gluten free and sugar free jello dessert. Only 1.6g of net carbs per serving.
You might also like these keto jello dessert pops.
The first time I had strawberry pretzel salad was about 5 years ago. I thought it was the most delicious dessert! It had a crunchy, buttery crust, a sweet, creamy cheesecake middle and strawberry jello top.
Today I wanted to make something similar to that classic jello dessert but make it low carb. So I came up with this keto strawberry pretzel salad and I am in heaven.
I’m calling it a salad because that’s what the original recipe is called, it’s actually a dessert. Regardless, this keto jello pretzel salad tastes so much like the original, you won’t miss the pretzels nor the extra sugar.
My Low Carb Pretzel Substitute.
Traditionally this recipe calls for a pretzel crust which would be neither low carb nor gluten free. So I used pecans instead. I have been using pecans in my cheesecake crusts and it comes out great.
Step 1 – Making The Keto Pretzel Like Crust.
- To make the crust, crush the pecans in a food processor and mix with Swerve sweetener.
- Meanwhile melt butter in the microwave.
- Then mix them together and press down in a large 13×9 baking dish.
- Bake in a 350°F oven for 15 minutes or until it’s browned on top.
- Let it cool completely while you make the cheesecake layer and sugar free jello.
Step 2 – Making The Low Carb Cheesecake Filling.
The cream cheese layer is much like my popular maple bacon non bake cheesecake which is also low carb.
- In a mixing bowl, mix soften cream cheese and Swerve sweetener. Keep beating the two together until they are well combined.
- Then add in the heavy cream and beat until nice and creamy.
- Spoon and spread this mixture over the cooled pecan crust. Make sure to cover everything so that when you pour the jello over it, it won’t leak into the crust. Now go make the finally jello layer.
- Refrigerate for about 30 minutes while you make the sugar free strawberry jello.
Step 3 – Making The Sugar Free Strawberry Jello Layer.
And finally the top layer is sugar free strawberry jello and strawberries. I went a bit lighter on the strawberries to cut out a few more carbs.
- Make the sugar free strawberry jelllo according to the package but will only use 2 cups of water instead of 4. Note you can use 2 (0.3 oz) boxes or 1 (0.6 oz) box of sugar free strawberry gelatin.
- Slice the strawberries very thinly since you are not using many.
- Mix in the fresh strawberries and pour the jello mixture over the refrigerated cream cheese layer.
- Place in the refrigerator for at least 4 hours until the jello sets. That’s it!
About The Serving Size.
I made this dessert in a large baking dish which made 24 servings because it’s really rich. Each serving has only 1.6g of net carbs so you could easy eat 2 pieces and not feel guilty. 😉
Recipe Tips and Notes
I’ve recently made this recipe and rushed through it and it ended up a disaster so these tips are very important to the success of this tasty keto dessert.
- It is very important that you let the crust cool completely before spreading the cream cheese mixture. Otherwise the cream cheese layer will pull up the crust.
- Make sure you add cream cheese to all the corners and sides to seal the crust in. That way the jello won’t seep into the bottom layer and will sit nice on top.
- You also have refrigerate the baking dish after you spread the cream cheese for 30 minutes. That will make the strawberry layer stay nicely in place and not mix with the cream cheese filling.
- Also the jello should be cooled significantly before pouring over the cream cheese layer. You don’t want it to melt the cream cheese.
- I used a 13×9 inch baking dish and if you use a small one it might effect the times as well as the carb count of this dish. However if you just make sure to follow the tips above it should work out fine.
I hope you like this easy keto strawberry pretzel dessert. This was a big hit with my in laws this past week. Even my husband who doesn’t care too much for sweets really liked it too.
So keep this one in mind for your next party or picnic dessert this summer. I’m sure no one will know that it’s low carb. Enjoy!
The nutrition for 1 serving is: 199 cals
20.4g fat / 10.5g carbs/ 8.9g fiber / 2.3g protein / 1.6g net carbs
More Strawberry Pretzel Themed Keto Dessert Recipes To Try.
Because I love this combination so much I’ve made a few other keto desserts with these flavors. These individual mini strawberry pretzel jello desserts are much easier and has the same flavor as this dish.
I also have these keto strawberry cheesecake bites and these low carb strawberry pretzel pops. If you like this dessert you will love those too.
Low Carb Strawberry Pretzel-less Salad
This low carb strawberry pretzel-less dessert is the perfect party or picnic dish. Similar to the traditional salad but with out the pretzels and all the taste!
Ingredients
- 2 (0.3 oz) boxes of sugar free strawberry gelatin
- 8 large strawberries, sliced thinly
- 8 oz of cream cheese, softened
- ¾ cup of Swerve sweetener
- 1 cup of heavy whipping cream
- 3 cups raw pecans, chopped
- 1 stick of butter
Instructions
- Preheat oven to 350 degrees F.
- Melt butter in microwave then add the pecans and ¼ cup of Swerve to a food processor.
- Pulse until the nuts are sticky.
- Add nut mixture to melted butter and mix well. Place into a large baking dish (I used a 13 x 9) and press down to make the crust.
- Bake for 15 minutes or until it nice and browned on top. Then let it cool completely. This is very important so the cream cheese doesn't mix with the nuts.
- In the meantime using a hand mixer, cream the rest of the Swerve and cream cheese. Then add in the heavy cream and whip until nice and creamy and fluffy.
- Pour and smooth the cream cheese mixture over the cooled crust, making sure to make a solid layer and seal in the sides and corners so the gelatin won't leak through. Place in the refrigerator for 30 minutes and move on to make the jello.
- Add the gelatin to a bowl and pour 2 cups of boiling water over top.
Whisk until the gelatin is melted and then set aside to cool. Note you use only 2 cups of water, not 4 like they state on the package. - Mix the strawberries into the gelatin and then pour over the cream cheese layer.
- Refrigerate for 4 hours so the jello can set before eating.
- Please read the notes below for more information.
Notes
RECIPE TIPS AND NOTES
I’ve recently made this recipe and rushed through it and it ended up a disaster so these tips are very important to the success of this tasty keto dessert.
- It is very important that you let the crust cool completely before spreading the cream cheese mixture. Otherwise the cream cheese layer will pull up the crust.
- Make sure you add cream cheese to all the corners and sides to seal the crust in. That way the jello won’t seep into the bottom layer and will sit nice on top.
- You also have refrigerate the baking dish after you spread the cream cheese for 30 minutes. That will make the strawberry layer stay nicely in place and not mix with the cream cheese.
- The jello should be cooled significantly before pouring over the cream cheese layer. You don’t want it to melt the cream cheese.
- I used a 13×9 inch baking dish and if you use a small one it might effect the times as well as the carb count of this dish. However if you just make sure to follow the tips above it should work out fine.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 24 Serving Size: 24 ServingsAmount Per Serving: Calories: 199Net Carbohydrates: 1.6g
NOTE: I based these calculations using my Lose It! app. I’ve found such a wide variation in nutritional information across different apps so I just stick with what I’ve got and use this particular app for all of my recipes. I also wanted to point out that there are 24 servings in this recipe and that I used a 13×9 baking dish. The servings are small but filling.
Kim
Goofy question but made this dessert and have lots left over Do you think I could freeze it ? Has anyone froze a jello dessert before?
Denise
Hi Kim from what I can tell you cannot freeze jello. However you could take off the jello layer, freeze it and just make some more when you thaw it. Good luck!
Jules
Hi there, i am just wondering if your total carbs (not net) includes carbs from the sweetener? It just seems a little high, but the ingredients are pretty low carb. If it includes the sweetener then that would make sense 🙂 thank you!
Denise
Hi Jules,
Yes it has the Swerve sweetener in the calculations. This is an older recipe and I no longer add the Swerve numbers to recipes because the net effect is zero and it just confuses people. Hope you like it!
Kim
It looks kind of thin in the picture Do you think doubling the recipe would be way to thick?
Denise
Hi Kim,
The nut and cream cheese mixture are kind of rich. Yes you could double it or make it in a small pan? Or you could double the jello mixture. It’s really up to you. I was trying to keep the carbs low so I made it in 13×9 inch pan I think. Sorry I’m not much help. Hope you like it!
Leslie
i would like to try your recipe but i am confused by whether you are measuring the pecans by cups or by weight? 3 cups of whole pecans measured out in measuring cup only weighs around 10 ounces but one cup is 8 ounces so do you mean to use 24 ounces of pecans ? I want to make sure i have enough pecans. Thank you
Denise
Hi Leslie, I used 3 cups by volume not weight. It does get confusing but if you chop up your pecans and place them in 1 cup measuring cup you will need 3 of these. Hope that makes sense! Good luck and I hope you enjoy it.
Leslie
I have made this recipe several times now and it is always a huge hit at family gatherings. I always make the crust the night before .. then add cream layer.. put it in freezer for awhile to set up well .. then add the jello layer last.. I always put the strawberries on second layer first then add the jello. If you don’t let the second layer set up well then the top layer will just drip down the other layers. Great recipe!
Denise
Hi Leslie, so glad you like this recipe. Thanks for coming back and sharing your tips. It really helps my readers (and me)!
Liz
Is it only two cups of boiling water for the jello? Each box calls for one cup of boiling water and one cup of cold water so if we are using two boxes wouldn’t we need a total of 4 cups? Just want to make sure it comes out right.
Denise
Hi Liz, yes you only use 2 cups of water. You want it more firm so it holds up well to the rest of the dish. Hope that helps and that you enjoy it!
Teri
I just made this today. Big hit. I just barely pulsed the pecans in the food processor, so they were still pretty good sized pieces, and I did add some kosher salt. I let each layer cool thoroughly in the fridge before I added the next. I used frozen strawberries that I partially thawed and sliced thin. I layered them on the cold cream layer then poured on the cooled jello.
Denise
Hi Teri, so glad you liked it! Thanks for coming back to comment and share your tips!
Liz
Did you use only the two cups of water or four like the hello recipe calls for?
Allison Falardeau
Swerve granular or confectioners?
Denise
Allison, lately I have been using the confectioners for everything and I think it would be better for the cream cheese mixture. However if you don’t have it, the regular would be fine. Good luck!
Chelsea
Do I need to cover this in the refrigerator while it sets up? Thanks!
Denise
Hi Chelsea, I don’t think you need to but if you are concerned just cover with plastic wrap and try not to let it touch the jello surface. Good luck!
Alanda
Can this be made a day ahead?
Denise
I have never done that but I can’t see why not. We often eat leftovers and it’s just fine. Good luck!
Denise
This from Alanda:
“I prepared it for a Birthday party and needed time for layers to set so I made the bottom the night before. The following morning I made cream cheese layer and put the whole thing in the freezer. After awhile added the rest then back in the freezer for an hour. It held together well for the party and was a big hit! Thawed out at the perfect time. Thanks”
Low Carb Gal
Hi! I love this recipe! I’m not sure if you are aware but a “instagramer” with a rather large following has basically taken this recipe and changed a couple things and is basically implying they invented this idea. I think credit for inspiration should be given, but what can ya do! It is “hannah_nos_carbs” for what it’s worth.
Denise
Hi Low Carb Gal, so glad you liked it. I doubt I invented that recipe. My sister made it for a party and I loved it so much I made it as low carb as I could. I’m sure she did the same thing. But thanks for thinking of me!
Brittney
I’m making this now, the crust is cooling, in tempted to sprinkle a little course ground Himalayan salt over the top, since the pretzels have salt in the original recipe, has anyone tried this, I don’t want to mess with the flavor and make it taste weird
Denise
Hi Brittney, I don’t think that would taste weird at all. I’m really liking course salt on my sweets these days. Let me know how it turns out.
Brittney
Thank you, I ended up not doing it but am definitely going to try when I make it again next week for the Fourth of July, I might do blue berries in it with the strawberries for the red white and blue affect 😊
Denise
Sounds like a great idea Britney!
Melissa Zapata
i did! the extra salt tastes amazing. sweet and salty! Also, quick tip..make sure your middle layer is almost frozen before you add the jelatin layer, otherwise it will pick it up and mix together and you wont have that perfect top layer.
Denise
Hi Melissa, I really need to make this again and streamline the process. Thanks also for taking the time to come back and share your tips!
Kiri
I added sea salt to the pecan mixture and it came out fabulous!
Denise
That sounds perfect Kiri!
Marta Meyer
Everything tasted great, but the final step proved to be aesthetically disastrous- next time I’ll be sure to place the strawberries on the cream cheese Iayer and pour the jello mixture over them. I might also try cutting back a bit on the butter- as a Southerner I’m never afraid of recipes that use a whole stick or more😋, but I found the crust could probably stand less than the full stick. Can’t wait to try it again!
Denise
Hi Marta, this is a bit of difficult recipe. I need to make this again soon to see if I can make it easier. Thanks for stopping by to share your experience!
Diane
I made this for the Fourth of July and everyone LOVED it!!! I accidentally forgot to put the sweetener in the pecans (which I salted so they would taste more like pretzels) but it didn’t even affect the recipe!!! It was soooo delicious and decadent! I found that making the crust and cream cheese layer the night before ensured that my jello layer didn’t run or mix together. I also put the sliced berries right on top of the cream cheese layer and then poured the jello mixture over. I will make this again soon! It’s the perfect summer dessert. (Oh it refrigerated well in a covered dish). I used granulated monk fruit sweetener that I powdered in a coffee grinder.
Denise
HI Diane, so glad you liked it! Thanks for coming back to comment and sharing your tips. THat’s really smart about grinding the monk fruit.
Traci Rogers
I’m so frustrated my crust was the consistency of nutty peanut butter. It’s in oven now for an extra 10 to see if it will form up. I’ve went over and over recipe and followed it correctly. Has this happened to anyone else?
Denise
Hi Traci, I’m so sorry it didn’t work out for you. All I can think of is that maybe the nuts where ground too much? I have never had this problem, but maybe someone else will pipe in with their experience.
Paula
I’ve always loved strawberry pretzel salad and excited to try this healthier recipe!
Jessica
Dying laughing because I tried to halve the recipe and put way too much swerve in the crust. Tastes really sweet, but good. Needed a little more bake time to firm up. May be not a very good crust but it all tastes good. Hopefully it will be a hit at work tomorrow as we are all dieting.
Denise
Jessica, that is funny. I’ve done things like that but forgot to put the sugar in and that was a disaster. Hope your friends like it!
Bob
How long do you let the crust cool?
Denise
You want it to be at room temperature. So I would say roughly 15 to 30 minutes. If it’s warm the cream cheese will start to melt and run. You could also put it in the refrigerator to cool down quickly if you want. Hope that helps and that you like it!
Alice
I made this today. Absolutely awesome! I did put some vanilla extract in cream cheese mixture and used salted pecans. It was a huge hit!!
Denise
HI Alice, so glad you liked it! And thanks for coming back to comment….I appreciate it!
Sgaron
Amazing!! Love this and my 14 year old grandson had 4 pieces!! Everyone loved it.. served it as Easter dinner dessert. Soo good
Denise
Hi Sharon, so glad you all liked it! I need to make this again soon. I had the full sugar one about 5 years ago and fell in love with it. That’s why I set off to make this low carb version. Thanks for taking the time to come back and comment!
Cheryl Latulippe
what other nuts would be good for the crust? I love the traditional recipe of this and can’t wait to make it. I just dislike pecans…. thank you!
Denise
Hi Cheryl, I think any kind of nut would work. Try almonds or walnuts if you prefer or even hazelnuts or macadamias. Hope you like it!
Marcy Niendam
I took this to a church function as we have several diabetics in the congregation. Everyone loved it and I have given the recipe out to several people. I didn’t even put the strawberries in it as they didn’t look very good at the grocery.
Denise
HI Marcy, so glad you and friends liked it. It’s a good dish for pot luck dinners and parties. Good to know you didn’t even need the strawberries! Thanks or coming back to comment too!
Olive
Recipe could use a lot of improvement. Bland and easy to mess up the texture when following the recipe exactly. I had to make a lot of changes to even make a salvageable dessert out of this.
Denise
HI Olive,
Sorry it was difficult to make and wasn’t what you expected. There are quite a few recipes for this type of dish out there that might be more to your liking. I tried making it low carb so it may be a bit more difficult because of that.
Carol Hawkins
Maybe it is your baking style. I never understood how someone can give such a low rating when it is clearly their ability to follow a recipe! This is a great recipe, hence the rave reviews. I don’t know how she is so patient with all of the repetitive questions. They are already included in the directions 99.99% of the time. Read through first completely!! Yikes!
Denise
Wow, thank you Carol. That was very kind of you! Have a wonderful day!
Jo
My kids are going to love this! It looks great and recipe is awesome
Julie
Whoa – I’ve never heard of strawberry pretzel salad! Totally agree it’s weird to call it a salad and not a dessert. When is it served?? At a potluck, would it be on the table with the salads or saved until the end for dessert?
Denise
Hi Julie, at a picnic it would be out with the other foods for dinner however it’s more of a dessert to me. It’s kind of like an Ambrosia salad.
Kelly
Yes, salad, it’s been around since 50’s 60’s 70’s, look in old cookbooks lol
Daniela
Nice dessert idea! Perfect for Valentines Day :). Thanks so much for sharing!!!
Kathryn
This looks like such a fun dessert for summer parties! Love the combo of creamy and crunchy!
Nicoletta De Angelis Nardelli
Is it really called salad? I’ve never seen, heard, or had such a dessert. It looks really great, and not that bad as per calories!
Kelly
Yes it’s a very old recipe from 50’s, 60’s 70’s etc
Veronika's Kitchen
This strawberry pretzel dessert just screams summer!) It looks so refreshing and satisfying) Also, I love that you balanced a crunchy bottom with light and creamy layers on top
Marisa F. Stewart
I can’t figure out why they call some sweet fruity desserts salads. My gosh there is Ambrosia salad, Date-Nut salad, etc. they are sweet they can make your teeth hurt. Anyway, I’ve always love this Strawberry Pretzel Jello dessert. It is very refreshing and not so heavy that you can’t eat it at the end of the meal. Since I love pecans this would be a very easy transition for me to move from the pretzels. I’ll be trying this out soon.
Rachel
This recipe is awesome! A crunchy layer, a creamy layer and a sweet tangy layer. The combo is PERFECT. Thanks for posting!!
Anna
Such a great recipe! And I just love the fact it is not loaded with calories! Perfect treat for Valentine’s too! Can’t wait to try this one!
Denise
Thanks Anna, it’s really tasty too!
Corina Blum
This sounds really delicious and I especially love the sound of that pecan base – I’ll have to try it next time I make a cheesecake. The topping sounds delicious too!
Aleta
I’ve been looking for the perfect low carb dessert for V-Day… this is perfect! Can’t wait to give it a try!
Gloria
I’m a carb fanatic…but I would devour this dessert. What a great dish to take along to a potluck. Perfect way to feed a crowd something delicious.
Marisa Franca
The dessert not only looks gorgeous — jewel-like. But it sounds heavenly – something that would go over big time at a summer gathering. I love the idea that it is low carb and when you talk about nuts? We enjoy all of them. Pecans or Walnuts would be great, even almonds. This is a recipe that I’m saving!!
Denise
Hope you get a chance to make it Marisa!
Arlene Mobley
I love this recipe and can’t wait to try it. I need a low carb treat for my sweet tooth.
Denise
It’s a good one Arlene!
Veena Azmanov
I am loving the crust you have in this dessert. I make something similar but next time I’m going to try this because I’m loving the low carb option. Sounds so yum. My kids love gelatin so this will be thoroughly enjoyed.
Denise
Hope you like it Veena!
Jolina
For someone with a sweet tooth like me, a low-carb dessert is a gem. This looks delicious! I’ve never baked with Swerve sweetener before though. And now I’m really curious – is it easy to swap out the sugar from traditional recipes or is there a magic ratio if I wanted to try Swerve?
Gloria
This looks easy and delicious. The perfect “take along” dessert, and I know it will be great for BBQ season. Can’t wait for fresh strawberry season. This would be a crowd pleaser for sure.
Miriam
Hello! Was the step to add in the heavy whipping cream missed? I see it on the ingredient list but not the actual steps? I’m guessing creaming the cream cheese and sweetener then adding HWC? Thanks to confirm!
Denise
No it’s there. On step 8. And yes you are correct. Cream the sweetener and the cream cheese, then add in the heavy whipping cream. Hope you like it! Please let me know if you have any other questions.
Lyndsie Burgener
When you use your Swerve, are you using granulated or powdered? Thanks!
Denise
Hi Lyndsie, I was using the powdered but you could use either. Enjoy!
Keshia Becker
Can you use almond flour for this recipe?
Denise
I don’t see why not, but I have not done so, so I’m not sure how much or for how long. Sorry I’m not much help.
Pam
Would this hold up ok if made a couple of days in advance? Or does it get soggy?
Denise
Hi Pam, I don’t think it would get soggy but to be honest I have not tried that. Sorry I’m not much help.
Wanda F McNeese
I am wondering how to convert this to individual servings to only make 3-4 at a time. I could never eat 24 servings before it goes bad. I doubt it would freeze. Any ideas?
Denise
Hi Wanda,
As you can see from the pictures that the layers are pretty thin. I think you can quarter this recipe and make them easy. You don’t have to have the same proportions either.
So if you were to quarter this recipe:
2 0.3 oz boxes of sugar free strawberry gelatin – use 1/2 box of jello ( or you can use all of it and make that layer thicker since the jello has 0 carbs)
8 large strawberries sliced – use 2 strawberries sliced thin
8 oz of cream cheese softened – 2 oz of cream cheese
3/4 cup of Swerve sweetener = I would use about 3 tablespoons of Swerve sweetener
1 cup of heavy whipping cream – 1/4 cup cream
3 cups raw pecans chopped – 3/4 cup pecans
1 stick of butter – 2 tablespoons of butter.
if you have a bread pan or ramekins that would probably work.
Hope that helps!
Denise
SharonB
Have you tried usIng some Kosher or Hymalan salt in the pecan batter to give it more of a ‘salted pretzel’ taste? I trying the recipie today and was wondering about this?
Denise
Hi Sharon, I don’t see why not. That is a good idea. If you have tried it, please let me know how it turned out. I hope you like it!
Skye
Hi-Do you happen to know how many carbs per serving? Or did I miss that somewhere?
Thanks!
Denise
Hi Skye,
It’s right before the recipe.
199 cals/ 20.4g fat / 10.5g carbs/ 8.9g fiber / 2.3g protein / 1.6g net carbs
NOTE: I based these calculations using my Lose It! app. I’ve found such a wide variation in nutritional information across different apps so I just stick with what I’ve got and use this particular app for all of my recipes. I also wanted to point out that there are 24 servings in this recipe and that I used a 13×9 baking dish. The servings are small but filling.Â
Jaebea
I made this for my church picnic last summer and it was a huge hit. I confessed later that it was sugar free and nobody believed me!
Denise
So glad you liked it! It does seem very sweet and decadent doesn’t it. Thanks for taking the time to comment!
Ebonie
I’ve had the regular version and I actually like this one better. This was awesome! I
Denise
Hi Ebonie,
I’m so glad you liked it! Thanks for taking the time to comment.
Enjoy your weekend.
Denise
MelP
Does the crust get harder as it cools? I’m not a baker…
Denise
Hi Melissa,
It is very similar to a pretzel crust. It does get a bit hard. I’m not much of a baker either!
Let me know if you have any other questions and I hope you like it!
Jennifer
I just made this….absolutely fabulous. I used fire roasted cashews with sea salt….I think it tasted better than pretzels ever could! Thank you so much!
Denise
Hi Jennifer, what a great idea about the cashews! I have to try that next time. Thanks for taking the time to comment.
Tara
Absolutely delicious!! Thank you for this recipe!! I will definitely be making this again!
Denise
Tara, I’m so glad you liked it! Thanks for taking the time to comment. You made my day. 🙂
Michelle
I sub for walnuts and it turns out wonderful every time. My favorite dessert.
Denise
So glad you like it! I love this dessert too and next time I’ll make it with walnuts. Thanks for taking the time to comment!
Rene
Would monkfruit be ok instead of swerve?
Denise
Hi Rene,
I believe you can use monkfruit since is a low carb substitute, however I have never used it before. Swerve is a 1:1 substitute
for sugar so if you know what ratio to use Monkfruit to sugar that should work fine. Hope that helps!
Denise
Hello! I have input everything into myfitnesspal and it’s coming up with 451 calories per serving. I checked and double checked the ingredients to make sure they were accurate. This is with omitting the real strawberries. Please confirm.
Denise
I should also mention that I only used 2.5 cups of pecans.
Denise
The only other thing I can think of is that there are 24 servings in this recipe. Hope that helps!
Denise
Hi Denise,
I did have an error in the recipe. It should say 8 large strawberries not 8oz and I fixed that.
I explain in the text that I went light on the strawberries to keep the carbs low. Please let me know
if that changes your calculation. I want to also say that I use the Lose It app and I have found with
all calculators their are a lot of inconsistencies. I try to make my info as accurate and consistent as I
can but it’s always best to use your own calculator. Thanks so much for pointing out my error!
Please let me know if you have any other questions.
Tabitha Griffith
Does it matter if the nuts are already roasted? I’d like to know why the recipe specified raw ones. Thanks!
Denise
Hi Tabitha,
No I don’t think it really matters. I used raw because you are going to bake it but it really won’t make a difference. Actually it might be better because pretzels are quite dry and crunchy and the nuts are acting as a substitute. Let me know how it goes!
Take care,
Faye
I made this and it was a big hit!!! Awesome I will make it again.
Denise
Thanks so much for stopping by and leaving a comment.
It made my day! 😉
Connie
I made this yesterday and it was excellent. I substituted almonds for the pecans and added a pinch of salt to the crust to simulate the pretzel’s saltiness. I also sliced an entire quart of strawberries and laid them on the cream cheese layer before pouring the jello over them. Will definitely make it again!
Denise
Thanks so much for commenting. That’s great to know about the almonds and salt. I will have to try that some time.
Kellianne
I made this, it’s currently in the refrigerator. My cream cheese layer didn’t get really fluffy. And when I poured my jello over it, it all mixed. Will the jello still set right? And why didn’t the cream cheese layer get fluffy?
Denise
Hi Kelianne, Hmmm …. the fluffiness of the cream cheese layer could possibly be how long you mixed it with a mixer and also did you use heavy whipping cream? Both those things should help. As for it mixing with the jello perhaps the jello was too hot and started melting the cream cheese? I’m just guessing to be honest. I think it should set ok though it might not look as pretty as you’d like. Let me know how it goes or if you have any questions please write back. I’m sorry it didn’t work out well for you.
Branda
My son is allergic to pecans, cashews, walnuts, and a few others. Almonds seem to be ok. Do you think chopped almonds might work for the crust?
Denise
Hi Branda, I think almonds will work just fine! You can even use different seeds if you like. you want the crunch and salt and butter that you would get from the original pretzel and butter crust.
Andrea
So just to confirm once its refrigerated for 4 hrs I pour more water in it and bake?
Denise
Andrea, I’m so sorry that was a mistake and I have fixed the recipe. Once you refrigerate the dessert it is done. Please let me know if you have any other questions and again my apologies.
Andrea
The last two steps seem out of order can you confirm?
Denise
Hi Andrea, that was a mistake and I have corrected the recipe. Once the dessert is refrigerated it is done. My apologies!
Karly
Gimma ALLA DIS! Looks SO good, I can’t believe it isn’t a total calorie bomb! Definitely going to be a new favorite!
Denise
Thanks Karly, I really liked it …. hope you do too!