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
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.
- 1 3/4 cups almond flour
- 1/3 cup cocoa powder
- 1/3 cup granular Bocha Sweet
- 1 tsp baking powder
- 1/4 tsp salt
- 1 egg
- 2 tbsp butter melted
- 1/2 tsp vanilla extract
- 4 oz cream cheese softened
- 1/4 cup powdered Bocha Sweet
- 2 tbsp heavy cream
- 1/2 tsp vanilla extract
- 5 large strawberries sliced
- 1/4 cup blueberries
- 1/4 cup heavy whipping cream
- 1 ounce sugar-free chocolate chips
-
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.
-
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.
-
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.
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.
Vicki Bensinger says
Yum this cookie pizza sounds fantastic and the perfect treat for a crowd I’m saving this recipe.
Jeanette says
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.
Carolyn says
Thanks, Jeanette!
Paula says
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! 🙂
Carolyn says
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.
Nadine says
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.
Dolly2 says
For some reason I can not get the ingredients & directions to open. I can on other recipes
Carolyn says
What link are you clicking on because it just worked for me.
Sherrie says
I used to make dessert pizza’s and have been craving a healthy makeover – Thank you!!!!
petiscos e miminhos says
What a great ideia, I have to try it soon!
busylady says
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..
Mouna Has says
I am not sure if this comment will be recieved to anyone, i found out that this is an old recipe!
I always read that it is always possible to substitute the almond flour with coconut flour, which i always do so far! But in this recipe it didn’t work out! I think the reason is because the ratio between the dry ingredients and the wet ingredients (1 egg!!) It didn’t work at all, it didn’t sahpe as a dough, i added another egg, more butter and half cup of almond milk. It is in the oven and now I’m waiting for the result.
But need help, is it the coconut flour? Or some other explanations.
Thanks
Carolyn says
I am sorry but it really is never possible to simply sub coconut flour for almond flour. I am not sure where you got that impression, but certainly not from me. They are two very different flours that behave very differently and the rest of the recipe has to be adjusted. So yes, it is the substitution you made that is causing issue.
Sandra | Sandra's Easy Cooking says
Everything looks yummy but your Chocolate Cookie Pizza look incredible! I am trying this soon!
Melissa {Persnickety Plates} says
Great post. I found your chocolate pizza via Yumgoggle. I’m always trying to find diabetic friendly desserts (or any dish, really) for my husband & this looks great.
Carolyn says
Thanks, Melissa!
Alison @ Ingredients, Inc. says
such a clever recipe! My kids would love this pizza
Angie J. says
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!
Jenna says
Um. I love you. Subscribing to this blog is what will
Save me from diabetic food insanity. Thank you !
Jenna says
Um. I love you. Subscribing to this blog is what will
Save me from diabetic food insanity. Thank you !
Susan says
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!
Carolyn says
Thanks, Susan, for the kind words! Glad you find my recipes helpful.
Shaina says
I love cookie pizza! Your menu looks amazing!
Tammy says
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!
Carolyn says
Like your changes!
diadaily says
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.
Carolyn says
No, you simply have to click the link to get to A Sweet Life. It’s published there.
Jen says
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.
Carolyn says
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!
Faith Davis says
Can this be made the day before and kept in the frig?
Carolyn says
Yes, should do just fine.
Callie says
Yes, I made it on Saturday as I was going out of town for the night and left in fridge and me and family at it the next day and I had some today as well! It holds up great in fridge!
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.
Angie says
Where is the recipe?
Carolyn says
Click the link in the post!
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! ?
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.
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!
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.
Katerina @ diethood .com says
This dessert pizza sounds incredible!! My kids would LOVE it!!
Amy says
Love it! Probably one of my favorite recipes of yours.
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.
Kristyn says
The most delicious keto friendly dessert ever!! Love the chocolate crust idea!!
Becky Hardin says
Totally a hit here! We love this cookie pizza.
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.
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.
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!