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.
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.
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.
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).
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
Chocolate Chip Cookie Cheesecake Bars
Keto Cookie Pizza
Ingredients
Chocolate Cookie Crust:
- 1 ¾ cups almond flour
- ⅓ cup cocoa powder
- ⅓ cup granular Bocha Sweet
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 egg
- 2 tablespoon butter melted
- ½ teaspoon vanilla extract
Cream Cheese Frosting:
- 4 oz cream cheese softened
- ¼ cup powdered Bocha Sweet
- 2 tablespoon heavy cream
- ½ teaspoon vanilla extract
Toppings:
- 5 large strawberries sliced
- ¼ cup blueberries
- ¼ cup heavy whipping cream
- 1 ounce sugar-free chocolate chips
Instructions
Chocolate Cookie Crust:
- Preheat oven to 300F 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 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
Jessica says
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?
Carolyn says
The original was made with Swerve so use that.
Sandra says
Looks delicious. I’m definitely going to make it. Does the carb count include the strawberries and blueberries?
Carolyn says
It includes everything in the recipe.
Vicky says
Do you know how long to bake in an insta pot? My mini Bundt pan is for it.
Carolyn says
I am sorry, I haven’t tried to cook this in an Instant pot.
Rita says
Made this for my partner today and it’s a hot. Will make again. So easy. Thank you for sharing all your wonderful recipes.
Dawnj says
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!
Susie says
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!!
Carolyn says
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.
AnnK says
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.
Carolyn says
We have not experienced any intestinal issues with Bocha Sweet. My whole family ate this without complaint.
Becky Hardin says
Totally a hit here! We love this cookie pizza.
Kristyn says
The most delicious keto friendly dessert ever!! Love the chocolate crust idea!!
Valerie says
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.
Amy says
Love it! Probably one of my favorite recipes of yours.
Katerina @ diethood .com says
This dessert pizza sounds incredible!! My kids would LOVE it!!
Sam says
Do you think you could make this in a tart pan instead? Would you change the baking temperature or time at all?
Carolyn says
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.
Callie says
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!!!
Carolyn says
So happy to hear that!
nikki says
Would a flax egg be very noticeable in the flavour? I have an egg allergy and this looks pretty scrumptious
Carolyn says
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.
Erica B says
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.
Betsy says
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.
Carolyn says
I have a vanilla cookie version right here! http://www.swervesweetener.com/recipes/sugar-cookie-pizza/
Betsy Stokes says
Yay! I don’t deserve you! ?
Angie says
Where is the recipe?
Carolyn says
Click the link in the post!
Ally Gillotte says
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!
Carolyn says
Sorry, their site is down.