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.
Keto Cookie Pizza
Ingredients
Chocolate Cookie Crust:
- 1 3/4 cups (196 g) almond flour
- 1/3 cup (28.67 g) cocoa powder
- 1/3 cup (66.67 g) erythritol sweetener
- 1 tsp baking powder
- 1/4 tsp salt
- 1 egg
- 2 tbsp butter, melted
- 1/2 tsp vanilla extract
Cream Cheese Frosting:
- 4 oz (113.4 g) cream cheese, softened
- 1/4 cup (47.5 g) powdered sweetener
- 2 tbsp (30 ml) heavy cream
- 1/2 tsp vanilla extract
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
Instructions
Chocolate Cookie Crust
- Preheat oven to 300ºF and line a work surface with a silicone mat or a large piece of parchment paper.
- 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.
- 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.
- 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
- 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.
- Spread the frosting over the cooled crust.
Toppings
- Arrange the berries decoratively overtop.
- 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.
- Drizzle the chocolate sauce over the cookie pizza. Chill until set, about 20 minutes.
Notes
Nutrition
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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I was anxious to make this for my niece – she is diabetic. I followed the recipe but did not have good luck. I couldn’t get the cookie to dough up. Does Swerve have an expiration date? The cookie was like cardboard and there was such a lingering aftertaste. I always make your recipes and have not ever had this problem. I’m thinking my Swerve was just old. What do you think? Thank you for any suggestion you may provide.
Is it the “new Swerve” with allulose or the old one without?
It’s the new Swerve with Allulose. Do you think that is my problem?
I do, actually. The allulose changes the consistency of pretty much everything. 🙁
Thank you. I’m putting it in the trash. The aftertaste is more than I want to deal with. I will shop for something else.
Easy and fabulous! Thank you for all your work creating recipes
Looks super delicious & festive! Can’t wait to make it
please don’t use bocca sweet if you have dogs and cats, it is xylitol and will kill them. otherwise this tastes great and love how it turned out.
For many of us pet owners, we can still use it. We just have to know to keep it away from them. I have a dog who eats only what we give him, he doesn’t take food off counters or tables. And xylitol is not toxic to cats, but they wouldn’t be interested in it anyway.
Not sure exactly what I did, but I guess I overbaked with the almond flour. So it was awful! I was making this for a friend’s birthday party that same day. I had everything needed except more almond flour. So I cheated and used flour (a felony at best)! However, despite my failure I did use Swerve as my sweeteners and it was epic! Don’t forget if transporting to give thought to what you might carry this in. I ran by Domino’s prior to their even opening and got a large pizza box and took to the party. It was perfect and went over really well at the party. Thank you – Carolyn (promise to use almond flour next time).
Glad it worked out in the end!
I doubled the recipe and made it in an 18×13 pan. Worked perfectly and was scrumptious! Thanks again Carolyn 😁
Great idea!
This was really good! I made this for my hubby’s birthday! I used the Dairy free substitutes for half the pizza (I’m dairy free) and it was so tasty. He liked the dairy free side more than the dairy side. The Kite hill “frosting tasted more like cheesecake” he said. I love that your recipes are not overly sweet! Will be making this again. I could see making this a dip too with the “pizza crust” made into little cookies. Yum!
P.S. I used powdered Swerve for the cookie and frosting. That’s what I had. Worked fine.
Have you tried this with any other Sweetener? I have Swerve, Allulose and Monkfruit in my cabinet and just curious if any of those would work well?
The original was made with Swerve so use that.
Looks delicious. I’m definitely going to make it. Does the carb count include the strawberries and blueberries?
It includes everything in the recipe.
Do you know how long to bake in an insta pot? My mini Bundt pan is for it.
I am sorry, I haven’t tried to cook this in an Instant pot.
Made this for my partner today and it’s a hot. Will make again. So easy. Thank you for sharing all your wonderful recipes.
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!
I loved the taste of Bocha Sweet but man oh man it sent me to the restroom for hours! Sorry for the TMI lol but I’d say to start off with a small piece and be sure you don’t have a reaction to it. I was so bummed because to me it was the best sugar substitute out there but I had to throw out my other bags and go back to Swerve. I can’t wait to make this though! I just bought 4 of your cookbooks off of Amazon. So glad I found you!!
I am so sorry to hear that! I have no issues with it but we are all so different. Allulose does that exact same thing to me.