Description:
A delightful keto-friendly twist on the classic strawberry pretzel dessert. This recipe replaces traditional ingredients with low-carb alternatives, making it a guilt-free treat for any occasion.
Ingredients:
For the crust:
- 1 1/2 cups almond flour
- 1/4 cup powdered erythritol
- 1/3 cup melted butter
For the filling:
- 1 cup boiling water
- 1 package sugar-free strawberry gelatin
- 8 oz cream cheese, softened
- 1/2 cup powdered erythritol
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
For the topping:
- 2 cups sliced fresh strawberries
Instructions:
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a medium bowl, combine the almond flour, powdered erythritol, and melted butter. Press the mixture into the bottom of the prepared baking dish. Bake for 10-12 minutes, or until lightly golden. Allow to cool completely.
- In a heatproof bowl, dissolve the gelatin in the boiling water. Set aside to cool slightly.
- In a large bowl, beat the cream cheese, powdered erythritol, and vanilla extract until smooth. Gradually beat in the gelatin mixture.
- In a separate bowl, whip the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
- Spread the filling over the cooled crust. Refrigerate for at least 2 hours, or until set.
- Before serving, top with sliced strawberries.
Nutrition Facts:
- Serving Size: 1 slice
- Calories: 230
- Total Fat: 21g
- Saturated Fat: 11g
- Cholesterol: 58mg
- Sodium: 118mg
- Total Carbohydrates: 7g
- Dietary Fiber: 2g
- Sugars: 3g
- Protein: 5g
Enjoy this delicious Keto Strawberry Pretzel Dessert as a guilt-free indulgence!