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.
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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.
Jo says
My kids are going to love this! It looks great and recipe is awesome
Julie says
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 says
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 says
Yes, salad, it’s been around since 50’s 60’s 70’s, look in old cookbooks lol
Daniela says
Nice dessert idea! Perfect for Valentines Day :). Thanks so much for sharing!!!
Kathryn says
This looks like such a fun dessert for summer parties! Love the combo of creamy and crunchy!
Nicoletta De Angelis Nardelli says
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 says
Yes it’s a very old recipe from 50’s, 60’s 70’s etc
Veronika's Kitchen says
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 says
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 says
This recipe is awesome! A crunchy layer, a creamy layer and a sweet tangy layer. The combo is PERFECT. Thanks for posting!!
Anna says
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 says
Thanks Anna, it’s really tasty too!
Corina Blum says
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 says
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 says
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 says
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 says
Hope you get a chance to make it Marisa!
Arlene Mobley says
I love this recipe and can’t wait to try it. I need a low carb treat for my sweet tooth.
Denise says
It’s a good one Arlene!
Veena Azmanov says
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 says
Hope you like it Veena!
Jolina says
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 says
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 says
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 says
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 says
When you use your Swerve, are you using granulated or powdered? Thanks!
Denise says
Hi Lyndsie, I was using the powdered but you could use either. Enjoy!
Keshia Becker says
Can you use almond flour for this recipe?
Denise says
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.