Low Carb Strawberry "Pretzel" Salad

Crunchy, salty, creamy, sweet.  All these flavors come together in the traditional Strawberry Pretzel Salad.

I've taken the traditional recipe and tinkered with it to turn it into a low carb delight!
There are several steps, so don't be intimidated, just be patient and soon you'll have a dessert that is pretty darn close to the original.

Low Carb Strawberry "Pretzel" Salad

Yield:  8 Servings

Ingredients:

2/3 c. walnuts, coarsely chopped
1 c. almonds, coarsely chopped
2 Tbs. coconut oil
1/2 tsp. kosher salt
2 Tbs. erythritol
2 8 oz. packages cream cheese, room temperature
1 teaspoon pure vanilla extract
1/4 c. erythritol
1 c. whipping cream
1/4 c. erythritol
1 6 oz. package of sugar-free strawberry flavored gelatin
2 c. boiling water
1 1/2 c. fresh strawberries, sliced

Directions:

Preheat the oven to 350 degrees Fahrenheit.
Place the walnuts and almonds into the bowl of a food processor and pulse until coarsely chopped.
Add the salt and coconut oil and pulse to mix thoroughly.
Pour the nut mixture into a 12 x 7.5 inch baking dish.

If you don't have one, you can use a 9x9, but you will need to readjust the nutritional information.
Pat the mixture into the pan and bake for 15 minutes.

Remove from the oven and set aside to cool.

Wipe out the bowl to remove any crumbs and add the 2 packages of cream cheese, vanilla extract and 1/4 c. erythritol and blend until smooth and well mixed.
In another bowl, add the whipping cream and 1/4 c. erythritol and whip until soft peaks form.
Add the cream cheese mixture to the whipped cream and blend thoroughly.

Refrigerate until the crust has cooled completely. Lick the beaters, you have my permission because I did!

In a small saucepan, bring 2 cups of water to a boil.  Remove from heat and add the package of strawberry gelatin. Mix thoroughly until gelatin is dissolved.  Set aside to cool.
Wash, hull and slice strawberries.

Mix the strawberries into the gelatin and refrigerate to cool.
Check the gelatin and stir frequently to keep the berries mixed.

When the crust is cool,  spread the cream cheese mixture on top of the nuts.  When the gelatin is cool, spread it over the cream cheese layer and refrigerate before serving.

....and that's What's Cooking at Cathy's ~ Enjoy!

Nutritional information calculated by My Fitness Pal.

Nutrition Facts
Servings 8.0
Amount Per Serving
Calories 240
% Daily Value *
Total Fat 22 g	33 %
Saturated Fat 8 g	39 %
Monounsaturated Fat 6 g
Polyunsaturated Fat 6 g
Trans Fat 0 g
Cholesterol 22 mg	7 %
Sodium 197 mg	8 %
Potassium 204 mg	6 %
Total Carbohydrate 10 g	3 %
Dietary Fiber 3 g	10 %
Sugars 6 g
Protein 6 g	12 %
Vitamin A	7 %
Vitamin C	28 %
Calcium	9 %
Iron	5 %