Low Carb Strawberry Pretzel-less Salad
Ingredients:
- .6 oz Gelatin 2 boxes, sugar free strawberry
- 8 Fresh Strawberries sliced
- 8 oz Cream Cheese
- .75 c Swerve Sweetener
- 1 c Heavy Cream
- 3 c Pecans
- .5 c Butter
- 2 c Water
Instructions:
- Preheat oven to 350 degrees F.
- Add the gelatin to a bowl and pour 2 cups of boiling water over top.
- Whisk until the gelatin is melted and then set aside to cool.
- Melt butter in the microwave while adding pecans and 1/4 cup of Swerve to a food processor.
- Pulse until the nuts are sticky.
- Add nut mixture to melted butter and mix well. Place into a large baking dish (13 x 9) and press down to make the crust.
- Bake for 15 minutes and let cool.
- In the meantime using a hand mixer, cream the rest of the Swerve and cream cheese. Add in the cream and whip until nice and creamy and fluffy.
- Pour and smooth the cream cheese mixture over the cooled crust, making sure to make a solid layer so the gelatin won't leak through.
- Mix the strawberries into the gelatin and then pour over the cream cheese layer.
- Refrigerate for 4 hours before eating.
Nutrition
Calories: 189kcal | Carbohydrates: 8g | Protein: 2g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 34mg | Sodium: 70mg | Potassium: 77mg | Fiber: 1g | Sugar: 1g | Vitamin A: 400IU | Vitamin C: 2.6mg | Calcium: 27mg | Iron: 0.4mg
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