These Healthy Keto Fruit Pizza Cookies are as tasty as they are pretty. With a shortbread crust, whipped cream cheese icing, and fresh berries they are the perfect dessert for Mother’s Day or any other time of year.
These are one of the quintessential spring and summer desserts where I live. As soon as berries are in season they begin appearing at parties and get-togethers. Most of the time they are made with store-bought sugar cookie dough. When one of my readers mentioned she had used the dough from my Chocolate Chip Shortbread Cookies, minus the chocolate, to make these I knew I had to try it myself.
And then my farmer’s market had strawberries for .79 a pound yesterday! When they are that cheap they need to be used quickly and have an occasional mushy berry to pick out, but you can’t beat the price.
I made another batch of my Fresh Strawberry Jam, we snacked on a couple pounds, and I used some for this recipe. We have another couple pounds to use the next day or so. I normally don’t bother freezing them since I don’t have much spare freezer room but if I need to I will.
How to Make Keto Fruit Pizza Cookies
I love this dough because you can just dump all the ingredients in the food processor at once and give it a whirl. At first, the dough forms crumbs but after a minute or so it will come together.
I scooped balls of dough with my cookie scoop and then flattened them with the bottom of a glass coated with sweetener so it wouldn’t stick. After that, I pressed the dough out a little more. I wanted these big enough to hold lots of berries.
Do I need gelatin?
Since these Healthy Fruit Pizza Cookies are eggless the gelatin is the binder to hold them together. This helps make a crisp cookie when using alternative flours.
I decorated these myself because I wanted to see how many patterns I could make with the berries but this would be a great recipe to have kids help with. I’d love if mine made me a batch of Healthy Fruit Pizza Cookies sometime as a surprise.
For more berry-filled sweets try these:
- Preheat oven to 350.
- Next, combine the dough ingredients in the food processor and pulse until a uniform dough forms.
- Divide into 10 balls and put on a parchment-lined baking sheet. Use the bottom of a glass coated with additional sweetener to press into 2.5-inch circles. Press down further with your fingers if necessary.
- Bake for 14-16 minutes or until lightly browned around the edges. Cool completely.
- Use an electric mixer to whip the cream cheese until fluffy. Add the powdered sweetener. Add the half and half 1 tsp at a time until it is spreadable. Add the vanilla and mix well. Use to top the cooled cookies. Top with fresh berries. Store in the refrigerator.
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