Keto Strawberry Pretzel Salad

Step by Step Instructions

1. 1

   Move the oven rack to the center position and preheat to 400°F. Lightly coat a 13×9-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.

   For this step

   • 6 oz bag keto pretzels
   • 1/4 cup sugar-free sweetener
   • 12 tablespoons unsalted butter, melted
2. 2

   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.

3. 3

   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.

   For this step

   • 8 oz cream cheese, softened to room temperature
   • 1/2 cup sugar-free sweetener
   • 1 cup heavy cream
4. 4

   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.

   For this step

   • 2 lbs frozen strawberries, thawed
5. 5

   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.

   For this step

   • 3/4 cup sugar-free sweetener
   • 1/4 teaspoon salt
6. 6

   In a large bowl, sprinkle the gelatin over the water and let it sit for about 5 minutes to bloom.

   For this step

   • 2 (0.25oz) envelopes of unflavored gelatin
   • 1/2 cup cold water
7. 7

   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.