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

Medicinal Mushrooms in my coffee

Have you ever tried medicinal mushrooms before?

This is my go to for getting a good jump on the day with tons of benefits! You see in the picture my favorite coffee cup with some Lion’s Mane & Chaga Blend coffee. I use 3 tbsp. of the ground blend in my French press and add in 2 tbsp. collagen (for gut health plus benefits to nails, skin and hair) and 2 tbsp. heavy cream.

I used to not be able to drink coffee without issues regarding acidity. I don’t have a definitive answer to WHY this version is ok with me, but it is and I am overjoyed considering I do LOVE coffee for the warm roasted flavor!

I purchase mine from Four Sigmatic! They have options without coffee too like hot cocoa and tea. Go check them out and get some for yourself!

Here is $15 to go towards your 1st order! Click here!

My favorite blend includes Lions Mane and Chaga. I also have tried the instant coffee with Cordyceps!

I enjoyed my cuppa joe with these French Toast Chaffles! You can find this recipe in my 2nd cookbook, “Chaffles, Cast Iron, and The Crock”. Click the picture to be taken to a digital copy of it you may purchase and then immediately download my over 86 Low Carb and Gluten Free recipes that take you from the waffle iron, cast iron and then the slow cooker!