Strawberry Pretzel Salad Is An Absolute Must Make During The Holidays! Recipe

I made a Keto Strawberry Pretzel Salad that proves sugar free can be just as show-stopping as the original, so keep scrolling if you want the recipe everyone will ask about.

I’m obsessed with Strawberry Pretzel Salad because it hits every note I want, salty, sweet, tangy, creamy. And yes, I say obsessed.

The crust made from 2 cups crushed pretzels gives that crunchy, buttery snap that keeps me stealing bites. I love that it can be Keto Strawberry Pretzel Salad friendly and still feel like a treat, which is why I shout about Simple Sugar Free Desserts any chance I get.

That glossy strawberry layer from 1 package (3 oz) sugar free strawberry gelatin? Iconic.

It’s the kind of holiday dish I fight for seconds over. No shame.

Really love.

Ingredients

• Crushed pretzels: crunchy salty base that keeps the dessert from being mushy.
• Melted unsalted butter: basically binds crust and adds buttery comfort.
• Granulated sugar substitute: sweetens without sugar, so it’s lighter on calories.
• Cream cheese: tangy creamy layer that gives body and slight richness.
• Powdered sugar substitute: helps smooth frosting without the sugar crash.
• Light whipped topping: airy creaminess, makes things fluffy and less heavy.
• Sugar free strawberry gelatin: bright strawberry flavor, sets the middle perfectly.
• Boiling water: it’s just to melt the gelatin and make it set.
• Fresh strawberries: juicy bursts and fresh color, real fruit goodness.
• Optional pinch of salt: Plus it balances sweet and boosts crust flavor.

Ingredient Quantities

• 2 cups crushed pretzels (about 6 oz)
• 6 tablespoons unsalted butter, melted
• 3 tablespoons granulated sugar substitute (like erythritol or monk fruit), packed
• 8 ounces low fat cream cheese, softened
• 1 cup powdered/confectioners sugar substitute (suitable for baking)
• 8 ounces light whipped topping, thawed (about 1 cup)
• 1 package (3 oz) sugar free strawberry gelatin
• 2 cups boiling water
• 2 cups fresh strawberries, sliced (can use thawed frozen if needed)
• Optional pinch of salt for the crust

How to Make this

1. Preheat oven to 350F and lightly grease a 9×13 inch pan or line it with parchment for easy removal.

2. Crush pretzels in a bag or food processor until fine, stir in melted butter, the 3 tablespoons packed granulated sugar substitute and a pinch of salt, then press mixture firmly into the bottom of the pan to form an even crust. Bake 8 to 10 minutes until set and slightly darker, then cool completely.

3. In a bowl beat the softened cream cheese until smooth, add the 1 cup powdered confectioners sugar substitute and beat again until no lumps remain. Taste and adjust sweetener if needed, but remember the jello layer will add sweetness too.

4. Fold about three quarters of the thawed light whipped topping into the cream cheese mixture gently, keep it light and airy, then spread this layer evenly over the cooled crust. Chill in the fridge while you make the gelatin.

5. In a heatproof bowl dissolve the sugar free strawberry gelatin in 2 cups boiling water, stir until completely dissolved. Let it cool for about 10 to 15 minutes but not set, you want it warm not hot so it does not melt the cream layer.

6. Stir the sliced strawberries into the warm gelatin. If you want strawberries suspended throughout, chop them smaller, if you prefer whole slices on top, arrange them on the cream layer before pouring gelatin.

7. Pour the slightly cooled gelatin and strawberry mixture slowly over the chilled cream cheese layer, working carefully so you don’t break the layer. If some gelatin slips through, that’s fine, it will set together.

8. Cover and refrigerate at least 3 to 4 hours, preferably overnight, until the jello is fully firm.

9. Before serving spread the remaining whipped topping over the set jello or pipe dollops for a prettier look, slice with a sharp knife dipped in hot water for clean cuts.

10. Store leftovers covered in the fridge up to 3 days, crust will soften over time so this is best the same day or next day.

Equipment Needed

1. 9×13 inch baking pan (or equivalent)
2. Parchment paper or nonstick cooking spray
3. Food processor or heavy ziptop bag plus rolling pin to crush pretzels
4. Large mixing bowls (2)
5. Electric hand mixer or stand mixer
6. Rubber or silicone spatula for folding and spreading
7. Measuring cups and spoons
8. Heatproof bowl and whisk for dissolving gelatin
9. Cutting board and sharp knife for slicing strawberries and for neat slices when serving

FAQ

Strawberry Pretzel Salad Is An Absolute Must Make During The Holidays! Recipe Substitutions and Variations

• Pretzel crust: swap the crushed pretzels for 2 cups graham cracker crumbs or 2 cups finely chopped toasted pecans for a nuttier crunch; if using nuts, cut the butter a bit since nuts are fattier.
• Unsalted butter: use melted coconut oil or vegan butter if you want dairy free, just note coconut oil can make the crust a touch firmer at room temp.
• Low fat cream cheese: replace with full fat cream cheese for richer flavor, or use an equal amount of Neufchatel or well-drained full fat Greek yogurt for a tangier, lighter filling.
• Sugar free strawberry gelatin: you can use regular flavored gelatin (same 3 oz package) or swap in 1 box (3 oz) sugar free raspberry or strawberry-flavored sugar free jam dissolved in the hot water for a slightly different texture and extra fruit flavor.

Pro Tips

1. Make the crust extra crisp: press the pretzel mix really firmly and bake until it’s just a shade darker. Let it cool completely in the pan before adding the cream layer. If it’s even a little warm the cream will soften and the crust will go soggy faster.

2. Beat the cream cheese until super smooth and scrape the bowl a few times. Small lumps hide and get weird once chilled. If your cream cheese is cold, microwave it in 5 second bursts till soft. Don’t overdo it or it gets runny.

3. Cool the gelatin until it’s warm not hot before adding to the cream layer. Hot gelatin will melt the top and make it all mix together. Pour slowly and use a spoon held close to the surface to diffuse the flow so it doesn’t punch through.

4. For cleaner slices and nicer presentation, chill it well overnight and use a sharp knife warmed under hot water and wiped dry between cuts. That gives neat edges and less sticking. If you want the crust crunch longer, serve within a day.