These low carb Keto Fruit Pizza Cookies are as tasty as they are pretty. With a shortbread crust, whipped cream cheese frosting, and fresh berries they are the perfect dessert for Mother's Day or any other time of year.
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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.
Which Berries are Keto Friendly?
All types of berries can be enjoyed on a keto diet in moderation. Raspberries and blackberries have the least at 5 net carbs per ¾ cup. Strawberries have a bit more at 6 net carbs for the same amount. Blueberries have the most at about 10 net carbs for ¾ of a cup.
When you are decorating these cookies you don't need more than a few berries on each. Just cut them in half and add enough to look pretty.
How to Make Keto Fruit Pizza Cookies
Step One: Make the cookie dough but adding the dough ingredients to the food processor. At first, the dough forms crumbs but after a minute or so it will come together.
I love this dough because you can just dump all the ingredients in the food processor at once and give it a whirl.
Step Two: 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.
Step Three: Bake the cookies until they are golden brown around the edges and feel firm to the touch.
Step Four: Mix up the cream cheese icing and use it to decorate the cooled keto sugar cookie crust.
How to Decorate Keto Fruit Pizza Cookies
Just have fun! 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 low carb fruit pizza cookies sometimes as a surprise.
Do I need gelatin?
Since this keto fruit pizza cookie recipe is eggless the gelatin is the binder to hold them together. This helps make a crisp cookie when using alternative flours.
I really hope you enjoy these Keto Dessert Cookie Pizza Cookies! I'd love to see the photos of your berry designs on Instagram or Facebook.
For more berry-filled gluten free sugar free sweets try these:
Low Carb Cupcakes with Strawberries
Lemon Blueberry Cheesecake Crumb Bars
And if you want to make a full-size Keto Fruit Pizza just click here!
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Ingredients
Dough Ingredients:
- 4 oz cold salted butter cut into pieces
- 1 cup almond flour
- ⅓ cup coconut flour
- ⅓ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 2 teaspoon gelatin
- 1 teaspoon vanilla
Topping Ingredients:
- 3 oz cream cheese softened
- 2 tablespoon Joy Filled Eats Sweetener (or see alternatives in recipe notes) finely ground
- 1-2 teaspoon half and half
- ½ teaspoon vanilla
- fresh berries
Instructions
- 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 teaspoon 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.
Notes
Nutrition
Marjory Stevens says
easy and so delicious
Shauna says
All I have on hand is Allulose. Would that work in place of your sweetener?
Taryn says
I haven't tested it but I think allulose would work.
Melissa says
Do these get a little soggy after being stored in the refrigerator? If so, I am thinking of making a giant cookie the day before my husband’s birthday and then adding the topping just before serving. Would I still store the plain cookie in the refrigerator overnight?
Taryn says
I would suggest adding the fruit right before serving. If you chill the cookie it will be crisper but it isn't necessary if you don't put the cream cheese topping on.
Melissa says
Thank you!
Brandy Heckenkamp says
The cookies are in the oven now. I am a little nervous though because I noticed clumps of the gelatin throughout the dough. Not sure if this is supposed to happen or how to avoid this in the future.
Taryn says
The gelatin should not clump. It only does that if it gets wet before it is mixed in. Next time make sure to separate it from the vanilla when adding to the mixer.
Perihan says
If I use monk fruit, how much will I have to use for the recipes? Tnx.
Taryn says
If you are using a blend that is 1:1 for sugar like Lakanto you will need 1.5 to 2 times the amount listed.
Heather Swolsky says
Can you make this a sheet pizza or large round pizza instead of individuals?
Also, can I substitute sweetener at the same measurements if I use Swerve?
Taryn says
It should work as a big pizza cookie. You can use swerve but will need 1.5 to 2 times as much. It isn't as sweet.
Allison says
I love healthy sweet treats, and this one does not disappoint! Thanks for sharing!
Jennifer Farley says
These are so yummy! The fresh fruit on top is the best!
Tamson says
Is the serving size one cookie?
Taryn says
Yes
Mary says
If I used baking blend instead what would the measurements be? Do you think it would turn out as good
Taryn says
Baking blend will make a softer cookie than using almond flour. But it should work. I would use a little bit less.
Marilyn says
Are the carb counts for the cookies only or the cookie/topping combo? My T1D granddaughter would love these but she is dairy free so leed the "undressed" cookie dough carb counts so I can sub a topping and figure ftkm there. Thanks
Taryn says
The carb count does not include the berries but does include the cream cheese icing.
Michelle says
Can u use gluccie instead of gelatin? Thanks
Cici says
Did you paint the berries with some type of glaze?
Taryn says
Sure! I do that for fruit tarts sometimes. Just heat up a little all fruit or low carb jam and brush it on. Lighter colors like apricot work well for glazes.