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 says
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 says
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 says
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 says
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 says
It looks kind of thin in the picture Do you think doubling the recipe would be way to thick?
Denise says
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 says
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 says
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 says
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 says
Hi Leslie, so glad you like this recipe. Thanks for coming back and sharing your tips. It really helps my readers (and me)!
Liz says
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 says
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 says
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 says
Hi Teri, so glad you liked it! Thanks for coming back to comment and share your tips!
Liz says
Did you use only the two cups of water or four like the hello recipe calls for?
Allison Falardeau says
Swerve granular or confectioners?
Denise says
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 says
Do I need to cover this in the refrigerator while it sets up? Thanks!
Denise says
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 says
Can this be made a day ahead?
Denise says
I have never done that but I can’t see why not. We often eat leftovers and it’s just fine. Good luck!
Denise says
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 says
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 says
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 says
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 says
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 says
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 says
Sounds like a great idea Britney!
Melissa Zapata says
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 says
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 says
I added sea salt to the pecan mixture and it came out fabulous!
Denise says
That sounds perfect Kiri!
Marta Meyer says
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 says
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 says
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 says
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 says
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 says
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 says
I’ve always loved strawberry pretzel salad and excited to try this healthier recipe!
Jessica says
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 says
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 says
How long do you let the crust cool?
Denise says
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 says
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 says
HI Alice, so glad you liked it! And thanks for coming back to comment….I appreciate it!
Sgaron says
Amazing!! Love this and my 14 year old grandson had 4 pieces!! Everyone loved it.. served it as Easter dinner dessert. Soo good
Denise says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
Wow, thank you Carol. That was very kind of you! Have a wonderful day!