This Keto Fruit Pizza is a colorful and delicious twist on a classic summer dessert. Topped with a creamy, sugar-free frosting and fresh low carb berries, it’s as beautiful as it is satisfying. Perfect for summer gatherings!
Pizza can be many things to many people. But for those embarking on a keto diet, it can often seem like a thing of the past that they can no longer enjoy.
And then they slowly discover that there are many wonderful ways to enjoy this old favorite with far fewer carbs. Whether it’s a classic keto pizza made with fathead dough, or a crustless keto pizza casserole, it’s just as delicious and doesn’t derail your health goals.
You can even have a little fun and enjoy it for dessert with this delicious Keto Fruit Pizza. It’s like giant keto chocolate cookie slathered in cream cheese frosting and topped with fresh berries and a drizzle of keto chocolate sauce.
Why we love this recipe
- Rich, fudgy chocolate cookie crust adds a decadent twist to traditional fruit pizza
- Completely gluten-free and sugar-free, but still tastes like a treat
- Topped with a smooth cream cheese frosting that pairs perfectly with fresh berries
- Eye-catching presentation makes it ideal for gatherings and celebrations
- Easy to customize with your favorite keto-friendly toppings
- Satisfies dessert cravings while keeping carbs in check
This cookie pizza recipe has been on my website for almost 6 years. It’s a perennial favorite, especially around the Fourth of July, since it’s got a little Red White and Blue going on. And it really appeals to kids. Who wouldn’t love a giant low carb cookie that looks like a pizza?
Reader’s Thoughts
“Amazing dessert! Held up like day one on day three. The crust tastes just like an Oreo cookie. I feel like its on the lighter side of desserts….heah, heah. Really enjoyed making and eating. Will certainly have again. Thank you very much!” — Dawn J.
Ingredient Notes
- Almond flour: Finely ground, blanched almond flour gives this cookie pizza crust the perfect crispy texture.
- Cocoa powder: I prefer Dutch process cocoa for a deeper chocolate flavor.
- Sweetener: For a crisp cookie, you will want to use an erythritol based sweetener. The frosting requires a powdered sweetener.
- Cream cheese: This is for the dreamy frosting. Make sure it is has softened first, for smoother mixing.
- Heavy cream: A little cream makes the frosting smooth and silky. I also use it to make the chocolate drizzle.
- Berries: I top the cookie pizza with fresh strawberries and blueberries. You can also use raspberries and blackberries.
- Sugar-free chocolate chips: I like to use Lily’s or ChocZero dark chocolate chips. But milk or white chocolate chips work too!
- Pantry staples: Butter, eggs, vanilla extract, baking powder, and salt.
Quick Overview: How to Make This Recipe
- Prepare the cookie dough: This dough comes together easily in one bowl. Simply whisk the dry ingredients and stir in the wet ingredients.
- Shape the crust: Similar to making a pizza crust, you will roll the dough out into a circle. Crimp the edges decoratively to make it even more attractive. Then bake until firm and let cool.
- Prepare the frosting: This is an easy sugar-free cream cheese frosting. It doesn’t require a lot of sweetener to hold its shape.
- Assemble the cookie pizza: Spread the frosting over cooled crust and arrange the berries decoratively overtop.
- Make the chocolate sauce: Melt the chocolate and cream together in the microwave and drizzle over the top of the cookie pizza.
Tips for Success
I like to roll out the cookie dough into an 11 or 12 inch circle. I recommend a silicone baking mat here, if you have one. It slips and slides around a lot less when trying to roll the dough. The edges of the dough will crack a bit as your roll it. But you can smooth them out and then crimp them decoratively after you have your circle.
The crust should be baked until it’s just firm to the touch. You want it do be sturdy but you also want it to be tender.
To ensure a super smooth frosting, soften the cream cheese properly and beat it nice and smooth. It also helps if your cream is at room temperature so that it doesn’t make the cream cheese clump up again.
I love the look of the sliced strawberries, since they resemble pepperoni and make it more like a classic pizza. And I love the contrast of the blueberries and the drizzled chocolate. But nothing says you can’t use other toppings, like nuts, coconut, or sugar-free chocolate chips.
Sweetener Options
If you want the crust to be crisp and easy to pick up, I recommend using an erythritol based sweetener. Allulose will make it very soft and possibly a little fragile. The frosting can be made with your favorite powdered sweetener.
Frequently Asked Questions
This keto breakfast cookie recipe has 7.5g of carbs and 3.5g of fiber per serving. That comes to 4.0g net carbs per slice.
Yes you can make this dessert in advance. Bake the cookie crust a day or two before serving and keep it covered on the counter. You can make the frosting in advance too, just store it in the refrigerator and bring it to room temperature prior to frosting. The final assembled pizza does need a little chill time for everything to set. It holds up well in the refrigerator for a day or two.
More desserts you’ll love
Keto Cookie Pizza
Servings: 12 servings
This Keto Fruit Pizza is a colorful and delicious twist on a classic summer dessert. Topped with a creamy, sugar-free frosting and fresh low carb berries, it’s as beautiful as it is satisfying. Perfect for summer gatherings!
Toppings:
- 5 large strawberries, sliced
- 1/4 cup (37 g) blueberries
- 1/4 cup (59.15 ml) heavy whipping cream
- 1 ounce (28.35 g) sugar-free chocolate chips
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Chocolate Cookie Crust
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Preheat oven to 300ºF and line a work surface with a silicone mat or a large piece of parchment paper.
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In a large bowl, whisk together the almond flour, cocoa powder, sweetener, baking powder and salt. Stir in the egg, melted butter and vanilla extract until the dough comes together.
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Turn the dough out onto prepared work surface and pat into a circle. Top with another piece of parchment and roll out into a circle about 11 or 12 inches in diameter. Press and crimp the edges to form a nice even circle.
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Slide the silicone mat or parchment paper onto a bakign sheet and bake about 30 minutes, until firm to the touch.Remove from oven and let cool.
Cream Cheese Frosting
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In a medium bowl, beat the cream cheese with the sweetener until smooth. Beat in the cream and vanilla extract until well combined. Add additional cream if your frosting is too thick.
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Spread the frosting over the cooled crust.
Toppings
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Arrange the berries decoratively overtop.
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In a microwave safe bowl, heat the cream on high until bubbling (this should only take about 30 second). Add the chocolate and let stand 2 mintues to melt, then whisk together until smooth.
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Drizzle the chocolate sauce over the cookie pizza. Chill until set, about 20 minutes.
Storage Information: Store the keto cookie pizza in a covered container in the fridge for up to 5 days.
Serving: 1serving = 1/12th of pizza | Calories: 200kcal | Carbohydrates: 7.5g | Protein: 5.5g | Fat: 17.2g | Fiber: 3.5g
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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