Pecan and almond crust makes this recipe low carb and delicious!

This recipe will fill a 9x13 baking dish



1 ½  cups chopped pecans

1 ½  cups almond flour

1 tsp. salt ( or a little more

depending on your preference)

2 tsp. Swerve or Xylitol

1 Stick salted butter, melted

Mix together all ingredients and

Bake at 350° for 15 to 20 minutes.

The crust should be nice and

brown around the edges.



16 oz. cream cheese softened

1 cup heavy whipping cream

1 tsp vanilla extract

2  tsp. Swerve, Xylitol or sweetener of your choice

Mix thoroughly and spread the cream cheese layer over the nut crust making sure to spread it completely to the edges.



1 large or 2 small boxes of sugar free strawberry gelatin

1 small bag of frozen strawberries (I used a 12 oz bag. If you can’t find sliced then just thaw the whole berries in the microwave for a minute or so. This will make them easy to slice. They should still be frosty)



Make the strawberry gelatin with the two cups of boiling water but reserve the two cups of cold water for the next step. Add the sliced frozen strawberries to the hot gelatin and then add the water to make up the 4 cups of liquid. The strawberries have a lot of juice in them when they thaw. You will not want to add the entire two cups of cold water. I ended up adding approximately ONE more cup of water and the gelatin turned out just fine.


Nutritional Info:

Servings Per Recipe: 24

Amount Per Serving

Calories: 235.9

Total Fat: 22.9 g

Cholesterol: 44.6 mg

Sodium: 102.3 mg

Total Carbs: 5.9 g

Dietary Fiber: 1.8 g

Protein: 4.2 g

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