Low Carb Strawberry "Pretzel" Layer Cake Recipe
Prep Time
20 minutes
Total Time
40 minutes
Yield
24
servings
Ingredients
For the crust:
- 1½ cup pecans (chopped)
- 1½ cup almond flour
- 1 teaspoon salt (a little more depending on your preference)
- 2 teaspoons erythritol or xylitol
- 1 stick salted butter (melted)
- (For the Cream Cheese Layer:)
- 16 oz cream cheese (softened)
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1 large box sugar-free strawberry gelatin
For the strawberry gelatin layer:
- 2 cups boiling water
- 1 cup cold water
- 14 oz frozen sliced strawberries
Nutrition Info Per Serving
Serving Size
1 piece
Carbohydrates
6
g
Protein
4
g
Fat
22
g
Calories
230
Sometimes you want a delicious low carb dessert. Try our strawberry "pretzel" layer cake. Thankfully, with our simple low carb strawberry "pretzel" layer cake, you can enjoy the scrumptious taste of a cake all while maintaining your low-carb lifestyle! After you make this straightforward recipe for low carb strawberry "pretzel" layer cake with a few ingredients, you’ll never want anything else.
Instructions
For the crust:
- Preheat the oven to 350º F.
- Mix together all ingredients and spread into a 9×13 baking dish.
- Bake for 15-20 minutes until the crust has a nice brown color around the edges.
- Remove from oven and set aside.
- For the Cream Cheese Layer:
- Blend all ingredients together thoroughly.
- Spread cream cheese mixture over the nut crust, making sure to spread it completely to the edges.
- Set aside.
For the strawberry gelatin layer:
- Make strawberry gelatin using 2 cups of boiling water.
- Add sliced, frozen strawberries to the hot gelatin.
- Add 1 cup cold water to make 3 cups of liquid total.
- Pour the gelatin mixture over the cream cheese layer.
- Chill in refrigerator until set.