Keto Fruit Pizza Cookies
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.
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 3/4 cup. Strawberries have a bit more at 6 net carbs for the same amount. Blueberries have the most at about 10 net carbs for 3/4 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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Keto Fruit Pizza Cookies
Ingredients
Dough Ingredients:
- 4 oz cold salted butter cut into pieces
- 1 cup almond flour
- 1/3 cup coconut flour
- 1/3 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 2 tsp gelatin
- 1 tsp vanilla
Topping Ingredients:
- 3 oz cream cheese softened
- 2 tbsp Joy Filled Eats Sweetener (or see alternatives in recipe notes) finely ground
- 1-2 tsp half and half
- 1/2 tsp 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 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.
If you make for an afternoon picnic – when is it safe to put on cream cheese topping & berries?
I probably would keep them in a cooler until time to serve. You don’t want the cream cheese in heat for more than an hour or so.
Fruit pizza is a favorite of mine, and these are amazing. This is actually the first recipe I tried from this website, because someone else had made them, and I asked her for the recipe. Delicious!
easy and so delicious
All I have on hand is Allulose. Would that work in place of your sweetener?
I haven’t tested it but I think allulose would work.
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?
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.
Thank you!
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.
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.
If I use monk fruit, how much will I have to use for the recipes? Tnx.
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.
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?
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.
I love healthy sweet treats, and this one does not disappoint! Thanks for sharing!
These are so yummy! The fresh fruit on top is the best!
Is the serving size one cookie?
Yes
If I used baking blend instead what would the measurements be? Do you think it would turn out as good
Baking blend will make a softer cookie than using almond flour. But it should work. I would use a little bit less.
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
The carb count does not include the berries but does include the cream cheese icing.
Can u use gluccie instead of gelatin? Thanks
Did you paint the berries with some type of glaze?
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.