Keto Raspberry “No Pretzel” Salad

It is one of those desserts that always popped up at family reunions, Thanksgiving and sometimes Christmas. With its jello top layer, cool whip inner layer and pretzel bottom it was salty and sweet and delicious!

Now with my keto version you can have 2nds and feel zero guilt! Plus it is gluten free and is the perfect blend of sweetness!

All of this was created with my favorite jel dessert by Simply Delish! I chose a flavor that would pair with a keto fruit……raspberry!

You HAVE to get some for yourself because the old sugar free jello at the store will not cut it! You want the fresh taste that Simply Delush gives to this wonderful dessert!

Visit HERE to order some and save 10%!!

Keto Raspberry “No Pretzel” Salad

Its a keto version of the retro "salad" dessert topped with raspberries and raspberry jel instead of strawberry!
Prep Time 1 hr
1 d 1 hr
Course Dessert, Desserts, keto, low carb
Cuisine American

Ingredients
  

Crust

  • 1 cup almond flour
  • 3 tbsp monkfruit sweetener/or erithrytol
  • 1/8 tsp maple extract
  • Pinch of stevia; powdered
  • 3 tbsp butter; softened

Whipped Cream

  • 1 cup heavy cream
  • 1 tsp vanilla extract
  • 3 tbsp confectioners erythritol
  • 8 drops liquid monkfruit/stevia

Cream Cheese Layer

  • 1 cup monkfruit sweetener/or erithrytol
  • 3 tbsp allulose sweetener
  • 4 oz cream cheese; softened

Raspberry Layer

  • 2 pkg Simply Delish Raspberry Jel prepared and cooled to room temperature
  • 8 oz fresh raspberries or frozen completely thawed and drained

Instructions
 

Crust

  • Preheat oven to 350F.
  • In a large bowl mix almond flour, monkfruit, extract and stevia.
  • Cut butter into all until coarse crumbs. Press into 8×8 pan lined with parchment paper.
  • Bake 10 minutes until golden brown. Cool completely.

Whipped Cream

  • Put all ingredients into a large bowl.
  • Whip until soft peaks form. Set aside.

Cream Cheese Layer

  • In a large mixing bowl whip cream cheese and sweeteners until smooth.
  • Fold in whipped cream until smooth.
  • Spread over cooled crust. Cover and put in fridge to cool and set.

Raspberry Layer

  • Stir in half of the raspberries in to the cooled, prepared jel.
  • Spread over chilled cream cheese layer.
  • Dot with remaining raspberries.
  • Cover and store in fridge overnight or at least 8 hours to completely set and flavors to meld.
  • Store up to 5 days in airtight container.
Keyword allulose, almond flour, cream cheese, erythritol, keto, low carb brownie, stevia

Low Carb Cannoli Pie

Cannoli are Italian pastries that originated on the island of Sicily and are today a staple of Sicilian cuisine as well as Italian-American cuisine.

I used to visit the Italian bakery in the city when I travelled there often for work!

The biscotti and cannoli were my go to treats there!!

I can now imagine I am there again with this fantastic version of the carby cannoli’s I used to enjoy!!

Perfect topped with additional whipped cream and chocolate shavings for presentation!

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Low Carb Cannoli Pie

1 cup ricotta cheese

11 oz cream cheese; softened

1 1/2 Tbsp vanilla extract

1/2 cup confectioners erithrytol/swerve

1/2 tsp stevia drops

1 Tbsp gelatin

2/3 cup heavy cream; whipped with 8 drops liquid stevia

1 cup sugar free chocolate chips

Crust:

1 cup almond flour

5 Tbsp monkfruit or granulated erithrytol

1/8 tsp stevia powder

1/8 tsp maple extract

3 Tbsp butter; softened

Preheat oven to 350F.

Make the crust 1st so it can cool while you make the filling.

In a large bowl throw all of the crust ingredients in and mix with a fork. Keep working in the butter by pressing and stirring with the fork until it is all moistened. Press into an ungreased 9 inch pie pan. Bake for 15 minutes until golden brown. Set aside to cool.

Now make the filling.

Start by whipping the heavy cream with the stevia drops. Set aside. Now with a mixer, whip the ricotta cheese and cream cheese together until smooth. Add in the vanilla, confectioners erithrytol and stevia drops.

Whip together well. Lightly sprinkle the gelatin over the mixture while mixing to prevent clumps.

Now mix in the whipped cream last until smooth. Stir in the chocolate chips.

Spread into cooled crust and let sit overnight in the fridge! This really makes a difference in flavor and texture, do not skip this waiting process!!

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Easy Keto Pizza

The dough is simple. The sauce is simple. This can easily be made WITHOUT a microwave! Shocker huh?

We haven’t had a microwave for almost 9 years. We get along great without it and this recipe works just fine on the stovetop!

The crust recipe is the usual fathead dough.

3 cups shredded mozzarella

2oz cream cheese

2 eggs, room temperature

1 tsp baking powder

1 1/2 cup almond flour

Mix mozzarella and cream cheese in medium saucepan until it is melted and the cream cheese incorporates into it.

Remove from heat and using a wooden spoon work in the 2 eggs. Room temperature is needed so they do not cool down the cheeses.

Then add in the almond flour and baking powder. It will take some elbow power, but keep pressing and stirring until it is uniform.

Press out into a parchment lined baking sheet.

Bake at 425F for 8 to 10 min until it has a light brown coloring.

Whack on the counter to break the bubble that forms in the middle.

Here is info for crust only, cut into 8 slices.

Top with your sauce!

I chose to make my own, of course!!

You’ll need:

  • 1 (6 oz) Can Tomato Paste
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 2 tsp ground oregano
  • 1 tsp Italian seasoning/or basil
  • 1 tsp olive oil
  • 1 tiny spoon of powdered stevia (1/32) or 2 pkts
  • 1 cup+ 2Tbsp water

Put all in a bowl. Whisk well. Use to sauce up your pizza crust after the 1st crust baking.

It makes enough for 3 medium sized, 8 sliced pizzas. It keeps well in the refrigerator. I would also recommend using it in my Chicken Caccitore recipe!

This nutritional breakdown is considering you are going to be using 1/3 of the recipe.

I recommend this way of layering your pizza.

Sauce, cheese, toppings, cheese!

Don’t be afraid to mix a little cheddar in with your mozzerella for variety!

Bake for 10 min after you top your pizza.

Put under broiler for 1 to 2 min.

You have to watch it at this point because it can burn easy under the broiler.

Keto Pizza!!

So as far as carbs go, I am figuring that MY particular one with uncured pepperoni is approximately 3.5g net carbs per slice.

It helps to let the pizza cool 10 minutes on the pan before cutting!

Go make some pizza and be merry!!