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Strawberry “Pretzel” Salad (Grain-Free & Low-Carb)

Serves 12
  • Strawberry Gelatin

    • 1 lb. fresh or frozen strawberries (approximately 2 pints), stems removed and sliced
    • 1-1/4 cups water
    • 2 tablespoons gelatin
    • 1/4 tsp. Stevia Select Powdered Stevia or sweetener of choice, to taste**
    • 1 pint of sliced or chopped fresh strawberries (reserve for the final assembly)

    “Pretzel” Crust

    • 1 cup almond flour
    • 1 cup chopped pecans
    • 1/4 plus 1/8 teaspoon pink salt (start with 1/4 tsp. and add the extra if you really like a salty crust)
    • 1/8 teaspoon Stevia Select Powdered Stevia or sweetener of choice, to taste**
    • 4 tbsp. salted butter, melted

    Cream Cheese Layer

    • 8 oz. cream cheese, at room temperature
    • 1 cup heavy whipping cream
    • 1/2 tsp. pure vanilla extract
    • 1/4 tsp. Stevia Select Powdered Stevia or sweetener of choice, to taste**
    • 1 tbsp. raw honey, optional**
  • Strawberry Gelatin

    In a medium saucepan, add the strawberries and water. Cover and bring to a boil. Once the strawberries come to a boil, crack the lid and adjust the heat to low. (Be sure to crack the lid or the strawberry juice will bubble out of the pot.) Cook the strawberries for another 5 minutes and then turn off the heat. Using a potato masher, mash the strawberries to release as much juice as possible. Place a mesh strainer over a large measuring bowl or measuring cup, and pour the strawberry mixture into the strainer. Stir the strawberries in the strainer to release all the juice from the strawberries. Discard the strawberry pulp and add enough water to the juice until you have exactly 2 cups.

    **Update: Some people are having problems with the gelatin clumping. To ensure that this doesn’t happen, as another option you can completely cool the juice and then add the gelatin, sprinkling it over the cooled juice. Then whisk the gelatin into the juice and heat until the gelatin is dissolved. Be sure not to cook too long or your juice will evaporate. 

    Pour the juice back into the sauce pan and bring to a simmer and then turn off heat. One tablespoon at a time, sprinkle the gelatin over the strawberry juice. Let the gelatin sit for 90 seconds and then whisk the gelatin into the juice until the gelatin is dissolved. Whisk in sweetener. Taste for sweetness and adjust if needed. Pour into a bowl and skim off any foam that has formed. Refrigerate for 60-90 minutes or until jello starts to slightly thicken.

    While strawberry gelatin is cooling, prepare the “Pretzel” Crust.

    “Pretzel” Crust

    Preheat oven to 350 degrees F. In a medium bowl, blend almond flour, pecans, salt and stevia. Stir in melted butter. Taste for sweetness and saltiness and adjust if needed. Press into the bottom of an 8X8 pan.

    Bake for 20 minutes or until crust is slightly brown but not burned. Allow to cool completely. While cooling, prepare the Cream Cheese Layer.

    Cream Cheese Layer

    In a large bowl, blend cream cheese until smooth. Add heavy whipping cream, vanilla, and sweetener and blend until thick. Taste for sweetness and adjust if needed. Refrigerate until the crust has cooled.


    Spread the Cream Cheese Filling over the “Pretzel” Crust. Be sure you go all the way to the edges. Then, pour the thickened (but not completely set) gelatin mixture over the cream cheese layer. Top with chopped/sliced strawberries. Refrigerate for at least 1 hour or overnight before serving.

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  • Nutrition:

    244 Calories, 22 grams Fat, 9.5 grams Net Carbs, 2.5 grams Fiber, 7 grams Total Carbs, 4 grams Protein per serving (including the honey)

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