Did you know that the pretzel salad recipe goes way back to the 1960s? This is my version of a Keto pretzel salad that everyone can enjoy without all the extra carbs of the original recipe. Enjoy~

Crust

1.5 cup Almond Flour

1.5 cups Pecan meal

1/2 cup golden monk fruit sweetener

Whipped Cream

1 cup heavy whipping cream

2 tablespoons sugar free Confectioner sweetener

Cream cheese Mixture

8 oz softened cream cheese

3/4 cups sugar free confectioners sweetener

Strawberry topping

10 whole frozen strawberries (thinly sliced)

2 packets of strawberry jello

2 cups boiling hot water

Over medium low heat melt the butter; add the crust ingredients and toast for 4 minutes, remove and press the mixture into the bottom of a 9×13 inch baking dish. Set aside

In a medium bowl, mix  the whipping cream for 2 minutes then add the powdered sweetener and whisk just until the cream reaches stiff peaks.  Refrigerate until needed.

In a large mixing bowl add the cream cheese and powdered sugar free sweetener. Using an electric hand mixer to combine the mixture. Fold in the heavy whipping cream with the cream cheese mixture.

Spread the mixture onto the cooled pecan crust layer.

Dissolve gelatin in boiling water. Stir in the sliced still frozen strawberries and allow to sit at room temperature for 5 minutes. Gently spoon the mixture over the cream cheese mixture. Refrigerate for 2 hours until jello is firm. Enjoy~