Friday, July 7, 2017

Keto Mock "Pretzel" Salad

1 stick butter, melted
1/3 C almond flour
3 tablespoons Splenda or Pyure sweetener
1 & 1/2 cup pecans, roughly chopped
1/2 teaspoon kosher salt
1 cup heavy cream
1/2 tsp vanilla
One 8 oz block of Cream Cheese
3/4 cup Splenda or Pyure sweetener
2 cups of Boiling Water
Large box of sugar free strawberry jello
16 oz frozen unsweetened sliced strawberries or mixed berries (do not thaw)

Preheat oven to 350. Combine butter, almond flour, 3 T. sweetener and pecans and press into a 9×13″ pan. Sprinkle salt over the top. Bake for10 minutes. Remove from the oven and let cool completely.

Whip the cream and vanilla together until there are soft peaks. In a separate bowl, cream the 3/4 c sweetener and cream cheese together, then fold in the whipped cream and spread mixture over a fully cooled crust.
Boil water, then pour in jello. Once dissolved, add the frozen strawberries and let it sit for a few minutes. Once the jello mixture is the consistency of egg whites, pour it on top of the cream cheese and crust. Spread it around until it covers the top and refrigerate until firm.

~adapted slightly from

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