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:

  1. Preheat the oven to 350º F.
  2. Mix together all ingredients and spread into a 9×13 baking dish.
  3. Bake for 15-20 minutes until the crust has a nice brown color around the edges.
  4. Remove from oven and set aside.
  5. For the Cream Cheese Layer:
  6. Blend all ingredients together thoroughly.
  7. Spread cream cheese mixture over the nut crust, making sure to spread it completely to the edges.
  8. Set aside.

For the strawberry gelatin layer:

  1. Make strawberry gelatin using 2 cups of boiling water.
  2. Add sliced, frozen strawberries to the hot gelatin.
  3. Add 1 cup cold water to make 3 cups of liquid total.
  4. Pour the gelatin mixture over the cream cheese layer.
  5. Chill in refrigerator until set.