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 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.
We have not experienced any intestinal issues with Bocha Sweet. My whole family ate this without complaint.
Totally a hit here! We love this cookie pizza.
The most delicious keto friendly dessert ever!! Love the chocolate crust idea!!
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.
Love it! Probably one of my favorite recipes of yours.
This dessert pizza sounds incredible!! My kids would LOVE it!!
Do you think you could make this in a tart pan instead? Would you change the baking temperature or time at all?
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.
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!!!
So happy to hear that!
Would a flax egg be very noticeable in the flavour? I have an egg allergy and this looks pretty scrumptious
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.
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.
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.
I have a vanilla cookie version right here! http://www.swervesweetener.com/recipes/sugar-cookie-pizza/
Yay! I don’t deserve you! ?
Where is the recipe?
Click the link in the post!
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!
Sorry, their site is down.
Can this be made the day before and kept in the frig?
Yes, should do just fine.
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!
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.
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!
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.
No, you simply have to click the link to get to A Sweet Life. It’s published there.
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!
Like your changes!