Keto Fruit Pizza Cookies
These Keto Fruit Pizza Cookies offer a low-carb twist on a classic dessert. Surprisingly easy and quick to make, they're perfect for a summer BBQ or a simple weeknight treat.
Equipment
- Food processor
- Baking sheet
- Parchment paper
- Glass For pressing dough into circles
Ingredients
Ingredients
- 4 oz cold salted butter cut into pieces; Cold butter is key for a flaky crust!
- 1 cup almond flour Provides a lovely texture.
- 0.33 cup coconut flour Adds moisture and helps bind the dough.
- 0.33 cup sweetener keto-friendly sweetener (erythritol or monk fruit)
- 2 tsp gelatin unflavored
- 1 tsp vanilla extract
- 3 oz cream cheese softened
- 2 tbsp sweetener finely ground; Same sweetener as the dough works best for consistency.
- 1 tsp half-and-half Add more as needed.
- 0.5 tsp vanilla extract
- Fresh berries Your favorites! Strawberries, blueberries, raspberries – go wild!
Instructions
- Preheat oven to 350°F (175°C). Combine all dough ingredients in a food processor. Pulse until a uniform dough forms. Don't over-process!
- Divide dough into 10 equal balls. Place on a baking sheet lined with parchment paper. Press each ball into a 2.5-inch circle using the bottom of a sweetener-dipped glass.
- Bake for 14-16 minutes, or until edges are lightly browned. Let cool completely.
- Beat softened cream cheese until light and fluffy. Gradually add powdered sweetener, then half-and-half (1 tsp at a time), until spreadable. Stir in vanilla.
- Spread cream cheese mixture over cooled cookies. Top with berries. Refrigerate for at least 30 minutes.
Notes
Don't overbake cookies. Ensure cream cheese is softened. Dough can be prepped ahead and stored in the refrigerator for up to 2 days. Store cookies in an airtight container in the refrigerator for up to 3 days.