This keto Fruit Pizza is the perfect summer dessert. It's light and refreshing, plus super tasty. It will please even the pickiest eaters at your summer cookouts.
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This recipe might just be the best summertime keto dessert yet. It requires minimal baking, it can be made ahead of time, and most importantly - it tastes great.
This is also a great recipe to take along to summer barbecues and picnics. Everyone will love it, even if they aren't eating a low-carb diet. Other great low-carb picnic recipes to check out include Low Carb Pea Salad, Keto Lemon Lush, or Low Carb Coleslaw.
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Ingredients and Substitutions
Here is what you will need to make this keto fruit pizza:
- For the crust: Cream cheese, butter, vanilla, low-carb sweetener (I used Swerve), Egg, and almond flour.
- For the frosting: Cream cheese, butter, low-carb confectioners sweetener (I used Swerve), butter softened, vanilla, and heavy whipping cream
- Toppings: Strawberries and blueberries
Can I use other sweeteners?
Yes, you can use any bulk sweetener that you like. Confectioners (aka powdered) should be used in the frosting to ensure a smooth texture. This recipe was tested with erythritol (Swerve is the brand name). If you use something else be sure to check out this conversion chart to ensure that you are using the correct amount.
Can I use different toppings?
Strawberries and blueberries are both delicious and low carb making them the perfect topping for this low-carb fruit pizza. Feel free to try different toppings to suit your preferences.
Try it sprinkled with toasted coconut, sliced peaches, raspberries, or even dollops of keto lemon curd.
Tips for making the keto cookie crust
When you are making this, be aware that the cookie crust will still be pretty soft when you remove it from the oven. Allow it to cool for 5-10 minutes before transferring to a cooling rack, Then allow it to cool completely at room temp before adding the toppings, otherwise, you risk it cracking or crumbling. It does harden as it cools, so the end product is very sturdy.
Be sure to check out these other great recipes:
- Low Carb Strawberry Poke Cake
- No-Bake Orange Creamsicle Cheesecake
- Keto Coconut Cream Lush
- Red, White and Blue Summer Salad with Creamy Poppy Seed Dressing
- Chocolate Chip Cookie Cheesecake Bars | Keto, Gluten-Free
- Upside Down Lemon Blueberry Cake | Keto, Gluten-Free
📖 Recipe
Keto Fruit Pizza
Ingredients
Cookie Crust:
- 2 oz Cream Cheese softened
- 4 tablespoon Unsalted Butter softened
- 1 teaspoon Vanilla Extract
- ⅓ cup Erythritol granular or confectioners will work fine
- 1 Large Egg
- 1 cup Almond Flour
Frosting:
- 2 oz Cream Cheese softened
- 2 tablespoon Unsalted Butter softened
- ¼ cup Confectioners Erythritol or to taste
- 1 teaspoon Vanilla Extract
- ½ cup Heavy Whipping Cream
Topping:
- 1 cup Strawberries washed and cut into quarters
- ¾ cup Blueberries washed
Instructions
Cookie Crust:
- Preheat the oven to 350 degrees F, and line a large cookie sheet or pizza pan with parchment paper, greased with butter or non-stick spray.
- In a large bowl, combine the cream cheese, butter, vanilla, and erythritol using an electric mixer, until well blended and creamy. Next, add in the egg and mix again.
- Once the egg is well incorporated, add the almond flour and mix until smooth and creamy. The batter will be thinner than typical cookie dough - resembling frosting or a thick cake batter.
- Using a rubber spatula, scrape the dough into a pile in the center of the prepared cookie sheet (on top of the greased parchment). Grease a second piece of parchment and place it on top of the dough.
- Using your hands, begin forming the dough into a 12" circle. Do your best to ensure that it is a uniform depth. Remove the top layer of parchment and bake the dough in the preheated oven for 20 to 25 minutes or until golden brown. Keep a close eye on it as it can scorch quickly.
- Remove from the oven and allow to cool completely before removing from the pan or adding toppings. The crust will be pretty soft, almost cake-like, when you remove it from the oven - but it should firm up as it cools.
Frosting:
- In a large mixing bowl, using an electric mixer, combine the butter, cream cheese, vanilla, and erythritol. Once they are well combined, add the heavy cream. Mix on high until the mixture has thickened and nearly doubled in size.
- Once the cookie crust has completely cooled, carefully transfer it to your serving dish and evenly top with the frosting and sliced fruit.
Notes
Be sure to read the entire post for tips, tricks, and help troubleshooting.
The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens. Optional ingredients are not included unless otherwise specified.
Ada says
I made this dessert and it was really good. I didn’t change anything except I didn’t want to use the toppings for the entire pie because I was afraid that it would get too soft. I only needed two pieces. Will make it again. It took about 35 minutes for the crust to brown. Thank you for sharing
Erica Christensen says
Do it, it doesn't make the cookie too soft at all, actually we ate the rest of ours the next day and thought it was so much better because it was just slightly softer than the day before but more chewy.
Alisha Radich says
I made this tonight for the family - so good! I added almond extract instead of vanilla to the topping (I ran out of vanilla... oops!) It was still delicious! I let everyone choose their own fruit to top when it was served. Thanks for posting!
Donna says
I accidentally bought and used regular almond flour. Hope it isn't gritty tasting.
Sabra says
Regular almond flour should work fine 🙂
Fitoru Fitness says
OMG! Very delicious to look at!I can't wait to indulge with this yummy foods!I am so happy that you are sharing the recipe!Your the best!
Kari Lidbeck says
I served this at a barbeque and it was a HUGE hit. I usually make a non-Keto version but, this is my new fave! Thank you...
Jennifer Minks says
Delicious! Everyone loved these!