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Keto Strawberry Pretzel Salad

All of the deliciousness of a normal strawberry pretzel salad without the carbs! This keto strawberry pretzel salad is sweet and awesome!

Keto Strawberry Pretzel Salad


A strawberry pretzel salad is an absolutely delicious sweet dish popular in the summertime at cookouts and picnics.

The “salad” consists of a pretzel and butter crust (of course, not for this recipe), a sweet, whipped cream cheese filling, and is topped with strawberry jello and berry slices.

The original, as you might have guessed, is absolutely chock full of sugar and carbohydrates. This recipe, however, uses awesome keto-approved ingredients to make an equally delicious dish!

And before you worry, no pretzels are part of this recipe! Instead, we use walnuts, which are able to give us a delicious alternative that has a very similar taste to the original.


Supposedly the origin of the strawberry pretzel salad can be traced back to the 1960’s when a cookbook entitled “The Joys of Jell-o” was published.

The book was chock full of recipes that (unsurprisingly) used Jello as a main ingredient.

One of them featured strawberry jello in a recipe pretty similar to that of a strawberry pretzel salad. From that this dish was born and became a staple of cookouts and picnics everywhere.


In order to make this delicious, sweet dish you’ll need to make sure you have the following ingredients for the crust, filling, and topping.

For the crust…

For the filling…

  • 1 1/2 cups heavy cream
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  • 4 oz cream cheese, softened
  • 1 tsp vanilla extract

For the topping…

After you’ve gotten all of these ingredients together (don’t forget to check out the jam recipe to make sure you have all of those too!) you are ready to head to the kitchen and start making!


Making this pretzel salad is a lot more simple than it may seem.

Begin by preheating your oven to 350˚F.

Combine all crust ingredients in a food processor and process until well-mixed. The walnuts should be close to a powder consistency.

Spread the crust mixture evenly in the bottom of a 13 x 9″ baking dish and bake for 10 minutes in the oven; remove and let cool.

Using a hand mixer, mix all filling ingredients in a mixing bowl well.

Spread the filling mixture evenly over the crust.

Whip up a batch of our Keto-Friendly Strawberry Jam and spread the jam evenly over the top of the filling.

Refrigerate for at least two hours or until the dish is chilled through.

Serve and enjoy!

Keto Strawberry Pretzel Salad


We don’t use sugar-free jello in any of our recipes for multiple reasons. Think of sugar-free jello as the ingredient that sounds good on paper, but other than that, isn’t a great idea.

While lots of low-carb and ketogenic bloggers like to use sugar-free jello in their recipes, we don’t like to use it. If you’re wondering why, here is some information that will hopefully make you agree with us.


If you’ve never taken a look at the ingredient list for sugar-free jello before, you’re like to find that it is full of things you likely can’t pronounce, much less know what they do.

For reference, here are the ingredients:

gelatin, adipic acid (for tartness), disodium phosphate (controls acidity), maltodextrin (from corn), fumaric acid (for tartness), aspartame (sweetener), contains less than 2% of artificial flavor, acesulfame potassium (sweetener), salt, red 40, phenylketonurices

Taking a look at this list, if nothing else, the use of maltodextrin is a huge no. Maltodextrin has a glycemic index of 85 – 100, which in case you aren’t aware, is incredibly bad.

For reference, pure sugar has a glycemic index of 100. So, maltodextrin can actually have a worse impact on your blood sugar levels than sugar itself.

And, as you know, keeping blood sugar levels low is one of the reasons carbohydrate-restricted diets work as well as they do. So why sabotage yourself?


As you might have noticed in the ingredient list above, there are some questionable sweeteners being used.

While we actually aren’t against aspartame (oddly, the EU isn’t either), it’s also not the best sweetener to use, as it has 85 net carbs per 100g. Check out this comprehensive article from about artificial sweeteners.

The second sweetener used is acesulfame potassium, which to be honest, doesn’t even really register on the “known” artificial sweetener list.

Having said that, if you have a hard time saying it and if it’s something you’ve not heard of being widely used before, it’s probably not the best idea to start using it. We can’t imagine it’s good for you!


Yes, of course, you can.

As you know, we love to use Lakanto sweeteners in our recipes. They are simple, natural, and not filled with tons of added ingredients like most name brand sweeteners.

Having said that, using your own favorite sweetener in this recipe is certainly acceptable.

We always like to remind you that cooking is a very personal endeavor. Therefore, if you have a sweetener that you like to use and it works for you, feel free to use it.

Keto Strawberry Pretzel Salad


Storing this pretzel salad is super simple and easy.

If you’re using a glass storage container to “build” this salad in as you go, you can simply leave it in there. Add a lid (or plastic cling wrap) and pop it into the refrigerator.

Otherwise, you’ll want to gently remove portions of the mixture and transfer them to an air-tight storage container of your choice. Again, store in the refrigerator.

Regardless of which storage method you utilize, your pretzel salad should keep for up to five days in the fridge, giving you plenty of time to enjoy its awesome deliciousness!


The good news is, the answer is yes; it can be frozen. Simply slip it into the freezer for an easy way to store it for later use.

However, there are a couple of things you might want to keep in mind before you choose to go down the path of freezing it.

  • Freezing the pretzel salad should only be used if you are planning on using it in the near future. Planning to freeze it for use a month or more down the road is not a good idea.
  • Do not plan on using the freezer in place of the refrigerator. Again, freezing should be considered a long-term solution, instead of short-term storage.
  • Keep in mind, when you thaw the salad there is a high possibility the strawberry jam will discolor (darken) slightly. The lack of additives or preservatives in the jam (on purpose, of course) is the root cause of this.
  • Make sure you give the salad enough time to properly thaw before trying to cut and/or serve it. Otherwise, you will end up with keto strawberry pretzel ice cream!


  • Food Processor – If you don’t already have one, a good food processor can make a lot of cooking tasks so much easier. Since this recipe calls for walnuts to be used for the crust (in place of pretzels), they need to first be processed. This is where a super handy food processor comes in! Don’t have one? There’s no time like the present to make that change!
  • 13 x 9″ Baking Dish – For this particular recipe, a 13×9″ baking dish is the perfect sized dish. It is big enough to hold all of the ingredients and makes for easy portion control when dishing servings back out. If nothing else, a good glass baking dish can also double as a super easy storage method. Win, win!
  • Hand Mixer – We’ve said it before, but it’s always worth a repeat. A good hand mixer can truly change your life in the kitchen. Whisks and elbow grease is great, but a hand mixer can make short work of just about any mixing task. If you don’t have one as part of your kitchen utensils, there’s no time like now to fix that!
Keto Strawberry Pretzel Salad

Be sure to leave us a comment and a ★★★★★ review!
Keto Strawberry Pretzel Dessert

Keto Strawberry Pretzel Salad

Yield: 10 servings
Prep Time: 5 minutes
Active Time: 20 minutes
Total Time: 25 minutes

All of the deliciousness of a normal strawberry pretzel dessert without the carbs! This keto strawberry pretzel salad is sweet and awesome!


For the crust...

For the filling...


  1. Preheat oven to 350˚
  2. Combine all crust ingredients in a food processor and process until well mixed
  3. Spread the crust mixture evenly in the bottom of an 13 x 9" baking dish and bake for 10 minutes; remove and let cool
  4. Using a hand mixer, mix all filling ingredients in a mixing bowl well
  5. Spread the filling mixture evenly over the crust
  6. Make a batch of our Keto-Friendly Strawberry Jam and spread the jam evenly over the top of the filling 
  7. Refrigerate for at least two hours or until it is chilled through
  8. Serve and enjoy!

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Nutrition Information
Yield 10 Serving Size 1 square
Amount Per Serving Calories 218Total Fat 22gCarbohydrates 3gProtein 6g


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Sunday 27th of June 2021

I've made this a few times and a HUGE hit for my husband!! He asked to do this using blueberries, any idea if this could be done the same way just substituting the blueberries?

Logan Childress

Tuesday 6th of July 2021


You could sub blueberries if you want, for sure.


Saturday 29th of May 2021

This was delicious! I love how it wasn’t overly sweet and the cream cheese layer was light and fluffy. I used an 8-1/2 x 11” pan because there wasn’t enough crust mixture to spread out into a 13x9” pan, even if I spread it very thin.

For those who had trouble with the cream cheese layer being too runny - once the ingredients are blended, you need to turn the mixer to high speed and mix til it thickens, basically turning it into whip cream.


Sunday 25th of April 2021

Thank you for the recipe. I was recently diagnosed with Type 2 diabetes, and am trying to kick start my better eating habits by going low carb. I put the recipe in for others. Due to scaling up so many ingredients, the net carbs went to 5g for 1/12 of a pan (or 15g when calculated as ADA diabetic carbs). Still far better than the normal recipe. My middle layer wasn't super firm, so I think next time I may double the cream cheese and beat it longer, but otherwise it was great. I can't wait to make more jam for some keto toast.

Logan Childress

Sunday 25th of April 2021


Glad you enjoyed it.


Monday 6th of April 2020

Hi! Thank you so much for this website!! I just found it this week and have already made two batches of the cornbread and strawberry jam to go with it- absolutely delicious! I tried this recipe today, but unfortunately it did not turn out as I had hoped. The filling section was pretty runny, and the strawberry jam melted right into the filling when I poured it on. I ended up just mixing those two parts together over the crust, and swirled the strawberries throughout the cream. However, I just went to serve it up after over 4 hours of refrigeration and the filling is still too runny. It has more of a melted ice cream consistency on top of the crust and ran down the sides when I removed a piece from the pan. It still tastes delicious, but it is a bit of a mess! I followed the recipe exactly. Do you have any tips or recommendations for me? My husband and I love this dessert and I would love to have it be more successful next time! We’re still eating it with spoons tonight, though! :) Thanks in advance, and thanks again for these great keto recipes!

Logan Childress

Thursday 9th of April 2020


For the filling, it might work better for you to mix it until it's very, very well-mixed. Sometimes the cream doesn't mix *as well* as it should for whatever reason. Also, did you put the jam on hot or cooled? It should read (I didn't make this clear) that the jam should at least be room temperature before being added to the recipe.


Monday 22nd of April 2019

How many carbs per serving?

Logan Childress

Monday 22nd of April 2019


You can find nutritional info at the bottom of each recipe card on our site. This particular recipe has 3g net carbs per serving.

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