Keto Strawberry Pretzel Salad
This keto strawberry pretzel salad is just like the classic—but made low carb with real keto pretzels for that salty, buttery crunch. Topped with a creamy whipped layer and a homemade strawberry gelatin made from scratch—no boxed mix in sight—it’s the perfect nostalgic dessert for your next picnic or potluck.
1 slice
12
Servings
338
Calories
26.9g
Fat
10.9g
Protein
9g
Net Carb
36.9g
Total Carbs
If you love my jello whip, just wait ‘til you get a bite of this. This keto strawberry pretzel salad is my go-to summertime dessert—cool, creamy, salty-sweet perfection layered into a 9×13 pan. It’s the low carb version of that potluck classic we all grew up with… except this one actually has pretzels in it. Because I don’t know who decided crushed pecans were a proper stand-in, but I kindly disagree.
The base is a buttery, salty crust made with real keto pretzels (the good kind that crisp up and give you that satisfying crunch). Then you’ve got a fluffy whipped cream cheese layer that tastes like cheesecake filling and childhood. And the top? A homemade strawberry gelatin that’s made from scratch—no weird boxed jello mix, no neon red mystery goo. Just fresh strawberries suspended in a sweet, glossy layer that jiggles like it means it.
This is one of those Midwest throwbacks that makes you feel like you’re at a backyard BBQ, dodging your aunt’s potato salad while beelining it to the dessert table. It’s cool, it’s creamy, it’s nostalgic in the best way… and somehow, it’s low carb. Magic? Maybe. Or just really good recipe testing.
Why this version hits different
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Real low carb pretzels = that salty, crunchy crust you actually want
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No boxed jello—this strawberry layer is made from scratch and tastes it
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Not a single nut in the crust because pretzels are pretzels, people
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Cream cheese filling is fluffy, sweet, and downright dreamy
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Low carb, sugar-free, picnic-ready, and doesn’t taste like a “keto dessert”
Basically, it’s everything I love about summer… in dessert form.
Keto Pretzel Salad Recipe Video
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Keto Strawberry Pretzel Salad Ingredients
6 oz bag keto pretzels
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1 ½ cups sugar-free sweetener, divided
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12 tablespoons unsalted butter, melted
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8 oz cream cheese, softened to room temperature
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1 cup heavy cream
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3 pounds frozen sliced strawberries, thawed
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1/4 teaspoon salt
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2 (0.25oz) envelopes unflavored gelatin
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1/2 cup cold water
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whipped cream for topping, optional
Keto Strawberry Pretzel Salad Directions
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Make the pretzel crust
Move the oven rack to the center position and preheat to 400°F. Lightly coat a 13x9-inch baking pan with cooking oil spray. Pull out about 1/2 cup pretzels from the bag and set aside to use later for garnish. Add remaining pretzels to a food processor along with 1/4 cup of sugar-free sweetener and pulse until coarsely ground, about 15 pulses. Add the melted butter and pulse about 10 more times, just until combined.
Ingredients
- 6 oz bag keto pretzels
- 1/4 cup sugar-free sweetener
- 12 tablespoons unsalted butter, melted
Quick Tip
THE NIGHT BEFORE: Thaw the frozen strawberries in the refrigerator the night before you begin the recipe. (I put the whole bag in the refrigerator) -
Press and bake
Press the mixture firmly into the bottom of the prepared pan using the bottom of a measuring cup. Bake for about 10 minutes, rotating the pan halfway through, until the crust is fragrant and starting to brown. Let cool for about 20 minutes.
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Make creamy layer
Using an electric mixer, beat the cream cheese and 1/2 cup sugar-free sweetener on medium speed until light and fluffy, about 2 minutes. Increase to medium-high and slowly pour in the cream while the mixer is running. Continue whipping until soft peaks form, scraping down the bowl as needed, about 1 more minute. Spread the cream cheese mixture evenly over the cooled crust. Chill in the fridge until set, about 30 minutes.
Ingredients
- 8 oz cream cheese, softened to room temperature
- 1/2 cup sugar-free sweetener
- 1 cup heavy cream
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Puree strawberries
While the crust chills, add 2 pounds of thawed strawberries and some juices to a clean food processor and blend until smooth, about 30 seconds. Strain the puree through a fine-mesh strainer set over a medium saucepan, using the back of a small ladle to press it through. You should end up with about 2½ to 3 cups of liquid.
Ingredients
- 2 lbs frozen strawberries, thawed
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Sweeten the strawberry puree
Add the remaining 3/4 cup of sugar-free sweetener and salt to the strawberry puree. Cook over medium-high heat, whisking occasionally, until the sugar dissolves and small bubbles form around the edges, about 5 minutes. Remove from heat.
Ingredients
- 3/4 cup sugar-free sweetener
- 1/4 teaspoon salt
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Bloom the gelatin
In a large bowl, sprinkle the gelatin over the water and let it sit for about 5 minutes to bloom.
Ingredients
- 2 (0.25oz) envelopes of unflavored gelatin
- 1/2 cup cold water
Quick Tip
Use a large bowl...like I suggested so it blooms better -
Finish the homemade strawberry jello
Whisk the warm strawberry puree into the softened gelatin. Stir remaining strawberries into the mixture. Chill in the refrigerator until the gelatin thickens slightly and starts to cling to the sides of the bowl, about 30 minutes. Gently pour the mixture over the cream cheese layer and spread evenly. Refrigerate until fully set, at least 4 hours or overnight. Slice and serve. Cut a square and top with whipped cream, a strawberry slice and a whole pretzel.
