Just in time for hot summer weather, try these low carb strawberry pretzel-less pops. Imagine strawberry jello, creamy cheesecake and a gluten free crust wrapped up in a popsicle form. Your favorite summer dessert on a stick and it’s only 3.6g net carbs per pop.
I love strawberry pretzel salad. Why they call it a salad I don’t know but it’s a layer of buttery pretzels on the bottom, creamy cheesecake in the middle and topped with strawberries in a strawberry jello. It’s just delicious. Last year I made a low carb version that is one of my most popular posts and today I decided combine that into a pop to make these low carb strawberry pretzel-less pops. It came out so yummy!
First The Jello Pop
Actually this is a combination of that strawberry salad and another of my most popular posts for a 2 ingredient low carb jello pop. The top of this pop is the same as that recipe in as you only need sugar free gelatin and cream. I’ve also added a bit of diced strawberries too. Let it freeze for about 5 minutes while you make the bottom.
Now The Low Carb Cheesecake Bottom
This part is really easy but sooo tasty. To make the cheesecake bottom I whipped together sugar free cheesecake pudding and cream. You could also use cream cheese, cream and sweetener but this would be much easier. The very bottom is actually raw pecans toasted in butter and with a sprinkle of salt to mimic buttery pretzels. It really does taste like the pretzel bottom of the salad but it’s low carb and gluten free!
So while you are waiting the 5 minutes for the strawberry part to freeze, whip up the cheesecake part and toast your pecans. Then pull out the pops from the freezer and spoon in the cheesecake portion. And top them off with a a sprinkle of the toasted pecans. Pop a stick in the molds and freeze for an hour or two.
Notes: Low Carb Strawberry Pretzel-Less Pops
- You can see that I have a bigger portion of strawberry to cheesecake ratio. That cut some of the carbs because the cheesecake pudding actually has quite a few carbs in it.
- One problem that I had was I didn’t push in the cheesecake part firmly down into the popsicle mold. It still worked out fine but there were gaps between the two layers on some of my pops. So make sure you pick that in the molds all the way.
- It’s best if you have everything ready to go when you make these. That is chop up the strawberries, get out your boxes of jello and pudding, chop the nuts, etc. It makes it much easier to assemble.
- You can find most of the items I used in this recipe on my Amazon page here.
This was a very delicious pop and I plan on having a few more easy and tasty pops coming up this summer. If you have any questions, please just drop a comment below . The nutritional information for 1 pop is:
240 cals / 24g fat / 4.1g carbs / 0.5g fiber / 1.2g protein = 3.6g net carbs*
*Note: Because I used a large amount of heavy whipping cream I added 3.3g net carbs per cup to my calculations. The net carbs on the carton are 0 for 2 tablespoons but that doesn’t mean they are actually 0. It means that it is less than 0.5g so I used this calculator for heavy whipping cream and adjusted my totals as such.
Low Carb Strawberry Pretzel-less Pops
Just in time for hot summer weather, try these low carb strawberry pretzel-less pops. Imagine strawberry jello, creamy cheesecake and a gluten free crust wrapped up in a popsicle form. Your favorite summer dessert on a stick and it's only 3.6g net carbs per pop.
- 2 packages Sugar Free Strawberry Gelatin (0.3 oz size box)
- 1 package Sugar Free Cheesecake Pudding (1 oz size box)
- 1 cup boiling water
- 3 cups heavy whipping cream
- 6 strawberries, diced
- ½ cup raw pecans, chopped
- 1 tablespoon butter
- sprinkle salt
Add 2 boxes of strawberry gelatin to a blender along with 1 cup of boiling water. Blend on lowest setting until gelatin is dissolved. Then add 2 cups of heavy cream and blend on high for a 30 seconds.
Spoon into 12 popsicle molds and add the diced strawberries evenly into the popsicle molds. This should fill the molds only ½ to ¾th of the way. Freeze for 5 minutes.
Meanwhile add butter and pecans to a skillet and toast for a few minutes. Sprinkle salt, mix and set aside to cool.
Next add the pudding mix and 1 cup of heavy cream into the bowl of a mixer and whip until fluffy.
Spoon pudding mixture over top the strawberry pops making sure the pudding goes all the way down to the strawberry part. This can be a bit tricky because the pudding mixture is thick.
Sprinkle nuts after the pudding and then add your popsicle sticks. Freeze for 2 hours.