Keto Strawberry Pretzel Dessert with Brown Butter Pecan Crust

Instructions

Step 1: Brown Butter Pecan Crust

1. In a pan, melt the butter over medium heat. Let it cook until it starts turning golden and smells nutty — watch closely to avoid burning.

2. Add chopped pecans, erythritol, and a pinch of salt. Stir for 2–3 minutes to toast the pecans slightly.

3. Press the mixture evenly into an 8×8″ (or similar) dish lined with parchment paper.

4. Chill in the fridge while you make the filling.

Step 2: Cream Cheese Layer

1. Beat the cream cheese until smooth.

2. In a separate bowl, whip the heavy cream with the sweetener and vanilla until stiff peaks form.

3. Fold the whipped cream into the cream cheese gently until combined.

4. Spread evenly over the crust. Return to fridge.

Step 3: Strawberry Topping

1. In a saucepan, heat water until warm (not boiling), then stir in gelatin and sweetener until dissolved.

2. Let it cool slightly (so it doesn’t melt the cream layer), then stir in the sliced strawberries.

3. Gently spoon the strawberry mixture over the cream cheese layer.

4. Chill for at least 2–3 hours until set.