This was dessert on Mother’s Day this year, strawberry “pretzel” salad. I made a version of this the very first mother’s day after going low carb and I remember how happy I was that we could have dessert and still be losing weight and getting Mark’s blood sugars down. Fast forward another two years to this Mother’s Day and I knew I wanted to recreate that recipe.
1 1/2 cup pecans, crushed
1 stick of butter
1/4 cup almond flour
3 Tblsp Swerve
1 tsp salt
Process together, press into 9 x 13 pan and bake at 350 degrees for about ten minutes, just til golden brown.
1 cup heavy cream
8 oz block cream cheese, softened
1/2 cup Swerve
1 tsp vanilla
Whip together til fluffy and pour over cooled crust.
Fresh sliced strawberries
It was every bit as good this year as two years ago. And while berries are on the keto food list, we have them maybe once a year, so these were a real treat. I hope your Mother’s Day was full of good company and good keto food too 🙂
NOTE: Thank you to KetoRach.com for the original version of this dessert!