This red, white and blue Low-Carb Fruit Pizza was always a favorite summertime dessert of mine growing up! Typically it’s a large sugar cookie topped with a cream cheese icing and all sorts of fruit.
To make this easy keto fruit pizza we’re making a quick low-carb sugar cookie base and using a classic full-fat cream cheese frosting made low-carb with erythritol-based sweetener and topping it off with fresh strawberries and blueberries. You could also use raspberries or blackberries. All of these options are low in carbs and ideal for those who need to watch their blood sugar levels.
Hands-on 15 minutes Overall 25 minutes
Ingredients (makes 16 servings)
1 cup almond flour (100 g/ 3.5 oz)
1/3 cup coconut flour (40 g/ 1.4 oz)
1/3 cup powdered Erythritol or Swerve (53 g/ 1.9 oz)
1/2 cup unsalted butter, softened (114 g/ 4 oz)
1/4 tsp baking powder
2 tsp sugar-free vanilla extract
1 large egg
1/4 cup full-fat cream cheese, softened (60 g/ 2.1 oz)
2 tbsp unsalted butter, softened (28 g/ 1 oz)
1/4 cup powdered Erythritol or Swerve (40 g/ 1.4 oz)
1 tsp sugar-free vanilla extract (4 g/ 0.15 oz)
1/2 cup heavy whipping cream (120 g/ 4.2 oz)
1 cup sliced strawberries (165 g/ 5.8 oz)
2/3 cup blueberries (100 g/ 3.5 oz)
1: Preheat oven to 175 °C/ 350 °F (conventional) or 155 °C/ 310 °F
(fan assisted) and line a large baking sheet with parchment paper.
In a large bowl mix together the cookie ingredients until a thick
2: Press into a large circle on the baking sheet and transfer to over for
10-15 minutes until golden.
3: In a medium bowl beat together the icing ingredients until smooth
or use a blender to combine. Spread the icing evenly over the
4. Top with sliced strawberries and blueberries. Cut into 16 equal squares to serve.
5. Store covered in the refrigerator for up to 3 days.
Nutritional values (per serving, 1 slice):
Total carbs: 4.3 g, Fiber: 1.4 g, Net carbs: 2.8 g,
Protein: 2.8 g, Fat: 15.1 g, Calories: 161 kcal,