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Strawberry Pretzel Salad on a plate with whipped cream and strawberries on top

Sugar Free Strawberry Pretzel Salad

Course: Side Dish
Cuisine: American
Prep Time: 20 minutes
Chill: 6 hours
Total Time: 20 minutes
Servings: 12
Calories: 212kcal
Strawberry Pretzel Salad is an absolute must make during the holidays, especially when you can make it SUGAR FREE but just as delicious as the traditional version! This Sugar Free Strawberry Pretzel Salad recipe is made with layers of salty and buttery pretzels, low fat cream cheese/whipped cream, and of course and tangy strawberry jello topping. It's a delicious side dish or even dessert for Christmas, Easter, Thanksgiving, and beyond!
Print Recipe


  • 2 cups pretzels crushed (about 4 cups before crushing)
  • 3/4 cup salted butter melted
  • 3 tablespoons Stevia In The Raw® (or sugar) Bakers Bag
  • 8 ounces low fat cream cheese
  • 3/4 cup Stevia In The Raw® (or sugar) Bakers Bag
  • 8 ounces sugar free whipped topping
  • 6 ounces sugar free strawberry gelatin mix 2 packages
  • 2 cups boiling water
  • 14 ounces frozen strawberries with no sugar added
  • 8 ounce can crushed pineapple in 100% juice, drained
  • Sugar Free Whipped Topping for garnish


  • Preheat oven to 400 degrees F. Spray a 9x13 inch baking dish with nonstick spray.
  • Mix together the melted butter, crushed pretzels, and 3 tablespoons stevia in a medium sized bowl. Pour the pretzel mixture into the baking dish and press down firmly to create a flat, thin layer.
  • Bake the crust for 7-8 minutes and then remove from the oven and allow to fully cool.
  • Using a hand mixer or stand mixer with the paddle attachment, beat together the cream cheese and 3/4 cup stevia. Stir in the whipped topping until smooth.
  • Pour the cream cheese mixture over the pretzel crust and use a spoon or offset spatula to make a smooth layer. Place in the fridge to cool for 30-60 minutes.
  • Boil the water in a small sauce pan. Once boiling, turn off the heat and stir in the gelatin mix. Allow to cool for 10 minutes.
  • Stir in the frozen strawberries and crushed pineapple.
  • Pour the strawberry mixture over the cream cheese layer and place back in the fridge for 6-8 hours or until the gelatin is fully firmed.
  • Slice and serve with a dollop of whipped cream and sliced strawberries!
  • Enjoy!



NOTE: If you prefer sugar, the ratio is 1:1. Easy peasy!


Calories: 212kcal | Carbohydrates: 17g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 40mg | Sodium: 359mg | Potassium: 142mg | Fiber: 1g | Sugar: 5g | Vitamin A: 470IU | Vitamin C: 21.2mg | Calcium: 42mg | Iron: 0.9mg