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Keto Cookie Pizza

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Easy keto dessert pizza with a chocolate cookie crust, a sugar-free cream cheese frosting and fresh berries. It’s the perfect low carb dessert for any occasion. This post is sponsored by Bocha Sweet.

Top down image of keto cookie pizza on a pizza board with a slice cut out.

Pizza can be many things to many people. For those first embarking on a keto diet, it can often seem like it’s off limits. A thing of the past that they can no longer enjoy.

And then they slowly discover that there are, in fact, many wonderful keto pizza recipes that taste just as good, with far fewer carbs. So many possibilities: Cauliflower pizza, zucchini pizza, fathead pizza, and now cookie pizza!

Yep, that’s right, I said it. Pizza can be dessert too. Just think of it. A giant keto chocolate cookie slathered in cream cheese frosting and topped with your favorite sugar free toppings. Berries, nuts, chocolate chips. Let your imagination run wild.

How to make a Keto Dessert Pizza

Keto Cookie Pizza gets an update

This cookie pizza recipe has been on my blog 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?

I do believe I may have been the first person to ever come up with a recipe for a low carb cookie pizza. But I figured it was time for a little update, and a video to show you just how easy and fun it is to make.

But I am also going to throw in a new twist on this dessert pizza and make the whole thing entirely with Bocha Sweet. Because, my friends, I am delighted to tell you that they have come out with a powdered version, perfect for frostings and other confections.

They asked me to try it out and I figured this was the perfect recipe. I could use the granulated Bocha Sweet in the crust and the powdered version in the frosting.

As an aside, I discovered recently that I am pronouncing Bocha Sweet incorrectly. I even do it in the video, much to my chagrin. It’s not a hard K sound but a proper “ch” sound. Not sure why I didn’t know that. I’m slightly embarrassed but hey, what can you do?

Before I go any further, let me tell you that the powdered Bocha Sweet worked perfectly in this frosting. Creamy, smooth, sweet without being overly sweet. I am delighted to have yet another keto sweetener in my arsenal of ingredients.

Keto Dessert Pizza on a cutting board with a basket of berries behind

Tips for perfect Keto Cookie Pizza

 This cookie pizza recipe is really quite straightforward, as you can see from the video itself. But here are my best tips for success:

The Crust: The crust is basically a giant chocolate almond flour cookie and could easily be made with the granular or the powdered Bocha Sweet. It’s up to you. Neither will affect the texture in any way. As I know Bocha Sweet is not available in many countries, rest assured that you can use your favorite sweetener here.

I like to roll out the 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.

Chocolate Cookie Pizza with a slice cut out and a pizza wheel

The Frosting:

 This is a simple keto cream cheese frosting. Be sure your cream cheese is properly softened, or it will get clumpy.

Also be sure that your cream is at room temperature before adding. Cold cream can make the cream cheese clump up again. You really want a smooth frosting.

Be sure to cool your crust properly before frosting it. Otherwise it will get very melty as you add it and possibly run right off your cookie pizza. Wouldn’t that be a shame!

Another shout out for the new powdered Bocha Sweet here, as it was fabulous. You absolutely need a powdered sweetener for this frosting. Granulated sweetener will be far too gritty. (again, since Bocha Sweet isn’t available in all locations, you can use another powdered sweetener).

Two slices of cookie pizza on white plates, one with a forkful taken out.

The Toppings:

 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.

If you do use fresh fruit, be sure to refrigerate the pizza until you are ready to serve. And store any leftovers in the fridge as well. The frosting and toppings can get a little soggy if it sits for too long at room temperature.

Want to make it dairy-free? Try using coconut oil in the crust, and Kite Hill almond milk cream cheese and some almond or coconut milk in the frosting.

And that’s really it, my friends. This keto dessert pizza is sure to be a hit with kids and adults alike.

More keto cookie desserts you might like

Magic Cookie Bars

Cookie Dough Truffles

Lemon Sugar Cookie Cups

Skillet Chocolate Chip Cookie

Chocolate Chip Cookie Cheesecake Bars

5 from 5 votes
Chocolate Cookie Pizza with a slice cut out and a pizza wheel
Print
Keto Cookie Pizza
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 

Easy keto dessert pizza with a chocolate cookie crust, a sugar-free cream cheese frosting and fresh berries. It’s the perfect low carb dessert for any occasion.

Course: Dessert
Cuisine: American
Keyword: Cookie Pizza, dessert pizza
Servings: 12 servings
Calories: 200 kcal
Ingredients
Chocolate Cookie Crust:
Cream Cheese Frosting:
Toppings:
Instructions
Chocolate Cookie Crust:

  1. Preheat oven to 300F and line a work surface with a silicone mat or a large piece of parchment paper.

  2. 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.

  3. 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.

  4. 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:

  1. 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.

  2. Spread the frosting over cooled crust.

Toppings:

  1. Arrange the berries decoratively overtop.

  2. 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.

  3. Drizzle the chocolate sauce over the cookie pizza. Chill until set, about 20 minutes.

Recipe Notes

Note: Bocha Sweet is not widely available in all areas outside the US. Please know you can make this same recipe with other sweeteners. The frosting should be made with a powdered (confectioners style) sweetener for best results. 

Nutrition Facts
Keto Cookie Pizza
Amount Per Serving (1 serving = 1/12th of pizza)
Calories 200 Calories from Fat 155
% Daily Value*
Fat 17.2g26%
Carbohydrates 7.5g3%
Fiber 3.5g14%
Protein 5.5g11%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

 

 

 

 

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.

Reader Interactions

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Comments

  2. Thanks for all you do to raise awareness about diabetes and to provide a great resource for those with diabetes. Both my brother and dad are pre-diabetic, so I am always looking for ideas for them.

    Reply

  3. My husband is a Type 2 Diabetic and could really care less. Even so, I don’t want to be like my grandma, who could have controlled her type 2 and choose not to and so I choose NOT to get it. Therefore I’ve stopped using sugar and simple carbs to feed my family. I am a candy maker and so this has been really hard! But I’m tweaking recipes and making delicious candies with other natural sweeteners and getting rave reviews. My kids don’t like it right now but they will thank me later! 🙂

    Reply

    • That’s great to hear, Paula. I struggle with the kids too, but most of my sweets meet with their approval. Sure, they’d rather have some of the same stuff their friends are having, but I know that in the end they will appreciate it.

      Reply

  4. Yum-will be trying this soon! Do you by any chance have a recipe for a lo carb apple pie? My husband just had a heart attack and is going lo carb but loves apple pie.

    Reply

  8. Caroline, I agree 100%. I follow a wheat free, low carb diet and that is the one thing that has for the past 10 years kept me off of insulin. The diet they proposed at the hospital when doing diabetic education would have had me in a different place if I had not done research into alternate diets. I love desserts so your blog has been wonderful..

    Reply

  12. I work in a medical clinic and have many Diabetic patients on a daily basis. I learn so much about the condition and love helping them to persue a healthy lifestyle. I also have a family history of Diabetes, so it is very neat to see that these options and recipes are out there!

    Reply

  15. Just made the chocolate cookie pizza. It is chocolate heaven! Fabulous recipe. Actually, I’ve made many of your recipes and every single one of them has been a hit in our home, even with three picky teens. Thanks for all of the recipes and showing the world that you can be low carb/gluten free and not miss out on some wonderful tasting food. I’m insulin resistant & was on my way to diabetes, plus gluten intolerant. Your website has helped me tremedously in preparing good tasting & healthy food. Thanks so much for all of your work and effort!

    Reply

  17. Hi Carolyn! I made this, but made the chocolate crust into cookies by flattening them into 2 inch diameters and baking them for 15 minutes in the oven. It was great since the dessert was only for me. I stored the cream cheese mixture and chocolate in the fridge so when I wanted a little dessert, I would make an individual fruit pie by topping the chocolate cookie with a little of the cream cheese mixture, a sliced strawberry and a little chocolate. Tasty! Hmmm…I think I might just have to make this again ASAP. Thanks for such a great recipe!

    Reply

  18. Hey! As a type1 I adore your website but I was wondering about this recipe, did you take it down? It ends after the nutrition info? Thanks.

    Reply

  19. Hi. I just found this through pinterest.

    My 18 month old daughter is getting tested for diabetes tomorrow. She has a lot of symptoms and we have several type 1 diabetics in our family.

    I am not really a sweets person. I typically can’t stomach sugary foods. I just don’t like the taste. However, I dislike most artificial sweeteners even more than real sugar. It’s not a big deal because we rarely eat desserts anyway. Until now, I’ve always swapped out sugar for honey when I could. Quite frankly, I know so little about diabetes, I don’t even know how bad honey is for diabetics.

    I know I have a lot to learn. However, I’d like to start cooking diabetic friendly foods anyway. I figure it can’t hurt and my dear relatives would surely appreciate it, too.

    Anyway, all of this to ask- What is the least sweet tasting sugar replacement? Is this swerve stuff in the recipe a really sweet tasting sweetener? I need to bring a dessert to a get together next weekend and wanted to bring something sugar free in case my little one is diagnosed with diabetes. I just don’t really know what kind of sweetener to buy.

    Reply

    • Hi Jen…how very scary for you and all of your family, with your daughter likely to have Type 1. I feel for all of you, as insulin-dependent diabetes is tough to manage, no matter how carefully you eat. But I applaud your decision to change the way you cook and eat now. Please understand that it’s not just sugar or honey that is the problem, but carbs in general (I am sure you already know this!).

      Swerve is my go-to primarily because it does not have some of the funny aftertastes or after affects of other sweeteners. It also behaves the most like sugar in cooking and baking, making it an really good replacement. It can measure cup-for-cup like sugar but you can always reduce the quantity you put in the recipe. For example, if your recipe calls for 3/4 cup sugar, replace it with 1/2 cup Swerve. That would be my suggestion.

      If you want any suggestions on my recipes and how to adapt them to your tastes, please don’t hesitate to let me know!

      Reply

  21. I Pinned this yesterday and now I’m just getting a server error from asweetlife (which I wasn’t initially), so I can’t access the recipe 🙁

    I Googled it, however, and found the recipe, with your photos, uncredited on chefthisup.co. I left a comment directing viewers to this post, but thought you might want to know.

    Looking forward to making it!

    Reply

  23. Hi! Thanks for these recipes! If I were to omit the cocoa powder from the cookie crust for my DS who doesn’t care for it, would you recommend any other adjustments? Thanks again.

    Reply

  24. Would a flax egg be very noticeable in the flavour? I have an egg allergy and this looks pretty scrumptious

    Reply

    • You know, I haven’t ever tried it. I would be afraid it wouldn’t hold together as well, but I think it would still be tasty.

      Reply

    • Hi Nikki, just speculating here, but you might try substituting the egg with some grass-fed gelatin dissolved in a small amount of water…maybe 1 T gelatin and 2-3 T water? I make an egg-free cracker recipe that uses gelatin (Great Lakes brand) as the binder, and they hold together well and turn out beautifully crisp. It might change the texture of the cookie crust, but it could work nicely.

      Reply

  25. I made this on Saturday for me and my husband and WOW!!!! This is the perfect dessert that isn’t too sweet and just right. Everything about this dessert is WONDERFUL. I can’t tell you enough how much we loved it. I even had my grandson get into it and didn’t realize it was Keto. Instead of the sugar you used I didn’t have that, so I used Swerve and it still was wonderful! Thanks for sharing all your wonderful recipes!!!

    Reply

  26. Do you think you could make this in a tart pan instead? Would you change the baking temperature or time at all?

    Reply

    • Well if your tart pan is 9 or 10 inches, it will be a bit smaller in width and thicker. Therefore it may take longer to bake.

      Reply

  29. 5 stars
    I haven’t had dessert pizza in a long time, yours looks so pretty. I think this would go well with really cold milk or freshly made coffee.

    Reply

  32. I have found that the taste of Bochasweet is wonderful! However, talk about crazy intestinal issues – what a disappointment. Anyone else have this problem? And if so, does it go away eventually? I will try this recipe with Swerve, which doesn’t cause those issues for me.

    Reply

    • We have not experienced any intestinal issues with Bocha Sweet. My whole family ate this without complaint.

      Reply

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