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.


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


  1. Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish.
  2. 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.
  3. In a heatproof bowl, dissolve the gelatin in the boiling water. Set aside to cool slightly.
  4. In a large bowl, beat the cream cheese, powdered erythritol, and vanilla extract until smooth. Gradually beat in the gelatin mixture.
  5. In a separate bowl, whip the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
  6. Spread the filling over the cooled crust. Refrigerate for at least 2 hours, or until set.
  7. 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!