Recipe Card
Hook – Quick Description:
A keto-friendly twist on the classic strawberry pretzel dessert — buttery nut crust, creamy cheesecake layer, and a sugar-free strawberry topping!
Servings & Timing:
Prep Time: 20 minutes
Chill Time: 3–4 hours
Total Time: ~3 hours 30 minutes
Yield: 12 servings
Dietary Badges:
🌾 Gluten-Free
🍓 Low-Carb / Keto
🥛 Sugar-Free
Ingredients (Checklist Style):
Nutty Crust:
1 ½ cups almond flour
½ cup crushed pecans (optional, for crunch)
¼ cup melted butter
2 tbsp powdered erythritol (or preferred sweetener)
Cream Layer:
8 oz cream cheese, softened
½ cup powdered erythritol
1 tsp vanilla extract
1 cup heavy whipping cream
Strawberry Topping:
2 cups fresh strawberries, sliced
½ cup water
2 tbsp powdered erythritol
1 tbsp gelatin powder (unflavored)
1 tbsp lemon juice
Instructions (Concise & Numbered):
Crust: Mix almond flour, pecans, butter, and sweetener. Press firmly into a greased 9×13-inch dish. Bake at 350°F (175°C) for 10–12 minutes. Cool completely.
Cream Layer: Beat cream cheese, sweetener, and vanilla until smooth. Whip heavy cream to stiff peaks and fold into cream cheese mixture. Spread evenly over cooled crust.
Strawberry Topping: In a saucepan, heat water, sweetener, and lemon juice until warm. Whisk in gelatin until dissolved. Let cool slightly, then stir in sliced strawberries.
Assemble: Pour strawberry-gelatin mixture over cream layer. Spread evenly.
Chill: Refrigerate at least 3–4 hours, until fully set.
Slice and serve chilled.
Additional Notes:
Crust must be cooled fully before adding cream layer or it may soften.
Use golden erythritol for a “brown sugar” flavor in the crust.
Gelatin mixture should be cooled but not set before pouring over cream layer.
Brief Introduction
This Keto Strawberry Pretzel-less Dessert is a low-carb version of the nostalgic summer potluck classic. Instead of pretzels, it uses a buttery almond-pecan crust that gives a similar crunch without the carbs. Topped with creamy cheesecake filling and fresh strawberries, it’s light, refreshing, and guilt-free!
Step-by-Step Cooking Guide
Step 1 – The Crust
Mix almond flour, pecans, butter, and sweetener.
Bake until lightly golden, then cool completely.
Step 2 – The Cream Layer
Whip cream cheese with sweetener and vanilla.
Fold in whipped cream for a fluffy texture.
Step 3 – The Strawberry Gelatin
Dissolve gelatin in warm water, sweetener, and lemon juice.
Cool slightly, then fold in strawberries.
Step 4 – Layer & Chill
Spread cream layer over crust.
Pour strawberry gelatin mixture on top.
Chill until firm before slicing.
Ingredient Details & Substitutions
Almond Flour: Can substitute crushed walnuts or sunflower seed flour.
Sweetener: Powdered erythritol or monk fruit blend works best for smoothness.
Strawberries: Fresh is best; frozen can be used if thawed and well-drained.
Gelatin: Vital for setting — use unflavored. Agar agar works for vegetarian option.
Variations & Serving Suggestions
Berry Swap: Use raspberries or blueberries instead of strawberries.
Chocolate Twist: Add a layer of melted sugar-free chocolate between crust and cream layer.
Mini Cups: Make individual servings in small jars for portion control.
Serving Ideas:
At BBQs or potlucks.
As a refreshing summer dessert.
With a dollop of sugar-free whipped cream on top.
Storage & Make-Ahead
Storage: Refrigerate up to 5 days.
Freezing: Not recommended (gelatin texture changes).
Make-Ahead: Great made the night before serving.
Nutrition Facts (Estimated, per slice, 12 servings)
Calories: ~210 kcal
Protein: 5g
Net Carbs: 4g
Fat: 19g
FAQs
Q: Can I make this without gelatin?
A: Yes — substitute with agar agar, but texture will be slightly firmer.
Q: Can I use store-bought sugar-free Jell-O?
A: You can, but homemade gelatin is cleaner and allows control over sweetener.
Q: Can I skip the pecans?
A: Yes — just increase almond flour to 2 cups.
Q: Do I need to bake the crust?
A: Baking makes it firmer and nuttier, but for a pure no-bake version you can just chill the pressed crust.
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