Low Carb Strawberry Pecan Salad
You’ll enjoy this interpretation of Keto strawberry pretzel salad if you love creamy, crunchy, fruity desserts! Yes, this is not really your typical salad and is definitely a treat for every now and then. Strawberry pecan salad starts with a layer of crunchy, buttery pecans with brown sugar. The final layers are a fluffy cream cheese middle and a saucy strawberry topping. Really, the only difference between this recipe and the original American strawberry pretzel salad is the lack of pretzels! If you happen to find Keto pretzels available on store shelves, you’re welcome to try using them as your crust instead of pecans.
How to Make It
Step 1
Chop pecans into small pieces if they’re not chopped already, then add them to a mixing bowl. Stir the brown sugar substitute into the pecans and set this aside. Melt butter in your microwave, then stir it into the bowl of pecans to make the bottom of the salad. Press the pecan crust into the bottom of a glass dish in a thin layer.
Step 2
Grab a stand mixer with a whisk attachment and add heavy cream and liquid stevia drops to the bowl. Whip the cream on high speed to make a stiff whipped cream. Once done, transfer the whipped cream to a new bowl, and return the mixer bowl to the stand. Add cream cheese to the stand mixer, and use a paddle attachment to blend the cream cheese for several minutes until it’s super light and creamy.
Step 3
Once the cream cheese is whipped, use a rubber spatula to fold the whipped cream into the cream cheese. Keep folding until you have a smooth, fluffy white mixture. Layer all of the mixture on top of the pecan crust in your glass dish. Smooth the top over, then place the dish in your refrigerator to set.
Step 4
To make the strawberry topping, add all the remaining ingredients to a pot on the stove. Heat the ingredients until the frozen strawberries break down and are soft enough to mash with a fork. Next, pour the contents of the pot into a blender. Blend the ingredients until you have a red liquid. Pour the hot liquid through a strainer back into your pot on the stove to remove any pulp and seeds.
Step 5
Reheat the red liquid in your pot, letting it bubble until it reduces to a sticky consistency that coats the back of a metal spoon. To ensure the strawberry sauce is done, you can place a small plate in your freezer to get very cold. When you think the strawberry sauce is ready, spoon a small amount onto your frozen plate. The sauce should solidify to a sticky substance quickly and not be runny on the plate.
Step 6
Drizzle the strawberry sauce all over the top of the cream cheese mixture in your glass dish. Return the dish to your refrigerator to set for one hour. When it’s time to serve, you can slice the strawberry pretzel salad into squares. Serve with a spatula or large spoon.
Ingredients
- Pecans
1 cup, chopped
- Brown Sugar Replacement
1 tsp
- Butter, unsalted
2 tbsp
- Heavy cream
1 cup
- Liquid stevia
25 Drop
- Cream cheese
4 oz
- Strawberries, frozen, unsweetened
4 oz
- Water
0.25 cup
- Lemon juice
0.75 tsp
- Liquid stevia
10 Drop