Indulge in the essence of summer while keeping your keto diet on track with this delightful Keto Fruit Pizza. Bursting with flavor and low in carbs, this recipe is your go-to summer treat.

Ingredients Needed:

Keto Cookie Base:

2 cups finely ground blanched almond flour

1/2 tsp baking soda

1/4 tsp salt

6 tbsp softened butter

1/4 cup coconut oil

3/4 cup sweetener (granular or powdered)

1 egg

1 tsp vanilla extract

Sugar-Free Cream Cheese Topping:

8 oz cream cheese

1/4 cup heavy cream

1/4 cup powdered sweetener

1 tbsp lemon zest

2 tbsp lemon juice

Strawberries, blueberries, blackberries or other berries (to garnish as you wish)

How To Make:

Creating the Keto Cookie Base:

Preheat your oven to 350F.

In a large bowl, blend almond flour with baking soda and salt until well combined.

In another bowl or using a stand mixer, beat butter until creamy, then add coconut oil and beat until light in color.

Add sweetener and beat until fluffy. Then, beat in the egg and vanilla extract, mixing well after each addition.

Combine wet and dry ingredients until a thoroughly mixed dough forms.

Press the dough evenly onto a baking sheet lined with a non-stick silicone baking liner.

Bake for 12-15 minutes until lightly browned around the edges.

Allow the keto cookie base to cool completely before proceeding.

Preparing the Sugar-Free Cream Cheese Topping:

Cream the cream cheese using a hand or stand mixer until smooth.

Gradually add heavy cream, powdered sweetener, lemon zest, and lemon juice. Beat until fluffy and light in color.

Assembly:

Spread a generous layer of the sugar-free cream cheese mixture over the cooled keto cookie base.

Garnish with your favorite berries, arranging them as desired.

Revel in the delightful tanginess and sweetness of your Keto Fruit Pizza!

Storage Tips

Store your Keto Fruit Pizza in an airtight container in the refrigerator for up to a week. For longer storage, wrap tightly with aluminum foil and freeze for up to a month.