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 love cookie pizza! Your menu looks amazing!
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!
Thanks, Susan, for the kind words! Glad you find my recipes helpful.
Um. I love you. Subscribing to this blog is what will
Save me from diabetic food insanity. Thank you !
Um. I love you. Subscribing to this blog is what will
Save me from diabetic food insanity. Thank you !
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!
such a clever recipe! My kids would love this pizza
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.
Thanks, Melissa!
Everything looks yummy but your Chocolate Cookie Pizza look incredible! I am trying this soon!
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..
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
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.
What a great ideia, I have to try it soon!
I used to make dessert pizza’s and have been craving a healthy makeover – Thank you!!!!
For some reason I can not get the ingredients & directions to open. I can on other recipes
What link are you clicking on because it just worked for me.
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.
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! 🙂
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.
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.
Thanks, Jeanette!
Yum this cookie pizza sounds fantastic and the perfect treat for a crowd I’m saving this recipe.