KETO Strawberry Pretzel Salad (Not Sure Why It’s Called a Salad)
Low sugar, vegetarian, gluten-free
1 box Jell-O
1 8oz carton fresh strawberries
2 cups gluten-free pretzels crushed
3/4 cup avocado oil melted
2 tablespoons coconut sugar/Swerve (one TBSP each)
1 tub of low-sugar, dairy-free whipped cream
8 ounces vegan cream cheese softened
1 cup granulated sugar divided half coconut sugar/half Swerve brown sugar
Preheat oven to 375 degrees.
Make Jell-O as described on box. Let Jell-O cool to room temperature about 30 minutes.
In a food processor, finely chop up 2 cups of pretzels. In a bowl, combine chopped pretzels, avocado oil, and sugar. Mix all together until thoroughly combined. Press into a 9×13 oven-safe dish. Bake for 10 minutes. Mixture may not appear hardened; however, set aside and let cool 30 minutes to harden into a crust.
Mix together softened cream cheese and 1/2 cup of sugar. Fold in tub of whipped cream. Spread over cooled pretzel crust. Refrigerate about 10 minutes.
While waiting for cream cheese layer to thicken, cut up fresh strawberries into slices. Add strawberries to Jell-O and stir.
Carefully pour the strawberry Jell-O mixture onto the cream layer, spreading it evenly across.
Refrigerate for a minimum of 2 hours, overnight is best. Enjoy.