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Keto Jello Pretzel Salad

Keto Jello Pretzel Salad - a low-carb version of the sweet dessert jello pretzel salad with a salty crunchy crust. With a sweet cream cheese layer and sugar-free jello, this is delicious!

Course All Recipes, Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 10 minutes
Yield 9 servings

Ingredients

  • 2 cups Keto cereal (we use Catalina Crunch honey graham)
  • 6 tablespoons salted butter, melted
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup no-carb sweetener (we use Monkfruit)
  • 1 cup heavy whipping cream
  • 1 (.6 ounce) package sugar-free strawberry jello
  • 1 1/2 cups frozen strawberries, chopped

Instructions

  1. Preheat oven to 350 degrees F.

    In a food processor, pulse the cereal and butter into coarsely ground crumbs. Press into a 9x9 pan. Bake for 10 minutes. Let cool.

  2. In a medium bowl, beat the cream cheese and sugar together. In a separate bowl, whip the cream at a high speed for 2-4 minutes or until soft peaks form. Fold cream into the cream cheese mixture. Spread on top of the crust making sure to go to the edges to create a seal.

  3. In a medium bowl, add the Jello. Add two cups of boiling hot water to the Jello stirring to dissolve. Add 1 1/2 cups cold water, 1 cup ice, and frozen strawberries Stir until combined and let set up in the fridge for just a few minutes (3-5 minutes). Let it set up enough so it's not super liquidy but the final setting up stage will be on top of the cream cheese layer. Pour the Jello over the cream cheese layer and chill in the fridge until serving.