Low Carb Strawberry Pretzel Dessert

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 185.4
  • Total Fat: 17.0 g
  • Cholesterol: 51.5 mg
  • Sodium: 167.6 mg
  • Total Carbs: 4.7 g
  • Dietary Fiber: 1.6 g
  • Protein: 4.8 g

View full nutritional breakdown of Low Carb Strawberry Pretzel Dessert calories by ingredient


Great low carb take on a traditional Strawberry Pretzel Dessert Great low carb take on a traditional Strawberry Pretzel Dessert
Number of Servings: 16



    3/4 cup Bob's Red Mill Low Carb Baking Mix
    3 tablespoons flax meal
    1/2 tsp salt
    6 tablespoons butter, melted
    1/2 cup granular Erythritol or other low carb sweetener

    Cream Filling (Layer 1):

    1 cp. of heavy cream (whipped)
    1/2 tsp. vanilla
    1 package (8 oz.) cream cheese (softened)
    1 cp. equivalent Splenda

    Gelatin Layer (Layer 2):
    2 packages of sugar free strawberry gelatin
    2 cp. boiling water
    2 lbs. frozen strawberries, thawed and sliced



Mix the dry ingredients in a small bowl. Add the Erythritol to the melted butter; pour over the dry ingredients. Mix well and spread in a 13x9 in. pan. Chillin the refrigerator for 1 hour.

Cream Filling (Layer 1):

In a mixer with the whisk attachment, combine 1 cp of heavy whipping cream with 2 drops of liquid splenda and 1/2 tsp. of vanilla. Beat on high until stiff. Fold in softened cream cheese and 1 cp. equivalent Splenda into the remaining whipped cream. Spread over the crust. Refrigerate until chilled.

Gelatin Layer (Layer 2):

Dissolve gelatin in boiling water in a large bowl. Stir thawed and sliced strawberries into the gelatin mixture. Chill until partially set. Carefully spoon over filling. Chill until firm. Add whipped cream to top if desired.

Serving Size: Makes 12-16 servings