Keto Pretzel Raspberry Salad Cake

A keto-friendly twist on the nostalgic layered dessert! With a crunchy almond “pretzel” crust, creamy cheesecake filling, and fresh raspberry gelatin topping, this treat is sweet, tangy, and totally low-carb.

🥘 Recipe Card

Servings & Timing

• Prep Time: 20 minutes
• Chill Time: 4–6 hours (to set)
• Total Time: ~6 hours
• Yield: 12 slices

Dietary Badges:

• Keto-Friendly
• Low-Carb
• Gluten-Free

✅ Ingredients (Quick View)

For the “Pretzel” Crust:

• 1 ½ cups almond flour
• ½ cup crushed pork rinds or keto pretzel sticks (if available)
• ¼ cup powdered erythritol (or preferred low-carb sweetener)
• ½ cup melted butter

For the Cream Layer:

• 8 oz cream cheese, softened
• ½ cup powdered erythritol
• 1 tsp vanilla extract
• 1 cup heavy whipping cream (whipped stiff)

For the Raspberry Topping:

• 2 cups fresh raspberries
• 1 (3 oz) package sugar-free raspberry gelatin (Jell-O)
• 1 cup boiling water
• 1 cup cold water

📖 Instructions (Quick View)

1. Make the crust: Preheat oven to 350°F (175°C). Mix almond flour, pork rinds (or keto pretzels), sweetener, and melted butter. Press into greased 9×13 baking dish. Bake 10–12 minutes until golden. Let cool completely.
2. Cream layer: Beat cream cheese, sweetener, and vanilla until smooth. Fold in whipped cream. Spread over cooled crust. Chill in fridge.
3. Raspberry topping: Dissolve sugar-free gelatin in boiling water, then stir in cold water. Let cool slightly (until thickened but not set). Stir in raspberries.
4. Assemble: Pour raspberry mixture gently over cream layer. Chill 4–6 hours (or overnight) until fully set.
5. Serve: Slice into squares and enjoy chilled.

🔑 Notes

• Be sure crust is cooled before adding cream layer, or it will melt.
• Use fresh raspberries for best texture. Frozen may cause extra wateriness.
• Chill thoroughly to allow layers to set — overnight is best.

🌟 Introduction

If you’ve ever had the famous Strawberry Pretzel Salad, this is the keto version you’ll crave again and again! We swap out the sugary crust with a crunchy almond flour blend, sweeten with erythritol, and top it with sugar-free raspberry gelatin for a low-carb twist that tastes just as indulgent.

It’s the perfect balance of salty, creamy, fruity, and sweet — a showstopper for gatherings or just a treat for yourself.

🥄 Step-by-Step Cooking Guide

1. Bake the crust
Combine almond flour, pork rinds (or keto pretzels), butter, and sweetener. Press into dish and bake until golden. Cool completely.

2. Mix the creamy layer
Beat softened cream cheese with sweetener and vanilla, then fold in whipped cream. Spread evenly over cooled crust. Chill.

3. Prepare raspberry gelatin
Dissolve sugar-free raspberry Jell-O in boiling water, stir in cold water, then let cool until slightly thickened. Add raspberries.

4. Layer & chill
Pour raspberry mixture on top of cream cheese layer. Refrigerate until fully set.

5. Serve & enjoy
Slice into neat squares, garnish with extra raspberries if desired.

🥬 Ingredient Notes & Substitutions

• Crust: Pork rinds mimic salty crunch of pretzels, but you can use almond flour alone for a softer crust.
• Sweetener: Powdered erythritol blends best. Monk fruit or allulose also work.
• Fruit Options: Can swap raspberries with strawberries, blueberries, or blackberries.
• Dairy-Free Option: Use coconut cream in place of whipped cream and dairy-free cream cheese.

🍽 Variations & Serving Suggestions

• Strawberry Version: Use sugar-free strawberry gelatin + fresh strawberries.
• Tropical Twist: Try sugar-free lime gelatin with fresh blueberries.
• Mini Servings: Make in individual cups or ramekins for portion control.

❄️ Storage & Make-Ahead

• Refrigerator: Keep covered up to 5 days.
• Freezer: Not recommended (gelatin texture changes).
• Make-Ahead Tip: Make the crust and cream layer a day in advance. Add raspberry topping the night before serving.

⚖️ Nutrition (per slice, est. 12 servings)

• Calories: ~210
• Fat: 19g
• Protein: 5g
• Net Carbs: ~4g

❓ Frequently Asked Questions

Q: Can I make this without gelatin?
A: Yes — layer raspberries on top and drizzle with keto jam for a no-gelatin option.

Q: Can I use frozen raspberries?
A: Yes, but thaw and drain well to prevent excess water.

Q: How do I keep the crust crunchy?
A: Make sure the cream layer completely covers the crust so the gelatin doesn’t soak through.

💌 Final Notes

This Keto Pretzel Raspberry Salad Cake is creamy, fruity, crunchy, and nostalgic — the perfect dessert for potlucks, holidays, or summer cookouts. It tastes so good, even non-keto guests won’t believe it’s low-carb!