Keto Strawberry Pretzel Salad Bars
This delicious dessert delivers classic, sweet flavor in every single bite. It is low carb and keto friendly for the perfect party treat.
Ingredients
For the Salted Pecan Crust
- 1 cup Finely Chopped Pecans
- 1 cup Almond Flour
- 2 tbsp Powdered Erythritol
- 5 tbsp Butter, Melted
- 1/2 tsp Sea Salt
For the Cream Layer
- 8 oz Cream Cheese, Softened
- 1/3 cup Powdered Erythritol
- 1 tsp Vanilla Extract
- 1 cup Heavy Cream
For the Strawberry Layer
- 1 box (0.3 oz) Sugar Free Strawberry Gelatin
- 1 cup Boiling Water
- 1/2 cup Cold Water
- 1 1/2 cups Sliced Fresh Strawberries
Equipment
- hand mixer
Instructions
- Preheat the oven to 350°F and lightly grease an 8x8-inch baking dish.
- Mix the pecans, almond flour, erythritol, sea salt and melted butter until evenly moistened. Press firmly into the dish and bake for 10 to 12 minutes, until golden and fragrant. Cool completely.
- Beat the cream cheese, erythritol and vanilla until smooth. In a separate bowl, whip the heavy cream to stiff peaks, then fold it into the cream cheese mixture.
- Spread the cream layer over the cooled crust, going all the way to the edges to create a seal so the gelatin cannot seep underneath. Chill for 30 minutes.
- Stir the gelatin into the boiling water for 2 minutes until fully dissolved, then stir in the cold water. Refrigerate for 20 to 30 minutes, until cool and just starting to thicken like syrup.
- Arrange the sliced strawberries over the cream layer and gently spoon the cooled gelatin over the top.
- Chill for at least 4 hours, until fully set. Slice into 16 bars and serve straight from the dish.
Nutrition
Serving: 1servingCalories: 234kcalCarbohydrates: 5gProtein: 4gFat: 22g
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