Can I make this keto sugar cookie crust ahead of time?

Yes, you can bake the almond flour crust a day or two in advance. Just store it covered in the fridge or at room temp if your kitchen isn’t too warm. Add the cream cheese filling and berries just before serving so it stays fresh.

What’s the best sweetener for keto cream cheese desserts?

Powdered erythritol or a monk fruit blend works best in this recipe. They mix smoothly into the filling and crust without a gritty texture or weird aftertaste. Steer clear of liquid sweeteners for the crust, they can make it too soft or soggy.

Is this keto dessert okay for diabetics?

This low-carb sugar cookie crust with cream cheese and berries is made without added sugar and uses almond flour and keto sweeteners, which helps keep blood sugar stable. Always check your own macros and consult your doctor if you’re unsure.

Keto Almond Flour Sugar Cookie Crust with Cream and Berries

Keto Almond Flour Sugar Cookie Crust with Cream Cheese & Berries

Print Recipe

This easy keto sugar cookie crust is made with almond flour and topped with a creamy vanilla filling and fresh berries. A low-carb, no-fuss dessert that looks pretty and tastes like cheesecake and fruit pizza had a baby.

Author: Jane Summerfield
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 8 slices 1x
Category: Dessert
Method: Baking
Cuisine: American, Keto, Low-Carb

Ingredients

Scale

For the Crust:

2 cups almond flour (fine)
1/3 cup powdered erythritol
1/4 tsp salt
1/4 cup butter, melted
1 tsp vanilla extract
1 egg

For the Filling:

8 oz cream cheese, softened
1/4 cup powdered erythritol
1 tsp vanilla extract
2–3 tbsp heavy cream

Topping:

1/2 cup fresh berries (strawberries, raspberries, blueberries)

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Instructions

Preheat oven to 350°F.
In a bowl, mix almond flour, powdered erythritol, and salt.
Add melted butter, vanilla, and egg. Mix until dough forms.
Press into an 8- or 9-inch tart pan or pie dish. Poke holes with fork.
Bake for 10–12 minutes or until golden at edges. Cool completely.
In another bowl, mix cream cheese, sweetener, and vanilla.
Add heavy cream 1 tbsp at a time until smooth and fluffy.
Spread filling over cooled crust. Top with fresh berries.
Chill for 1 hour before serving.

Notes

Don’t use almond meal — makes the crust gritty.
Let crust cool fully or the filling melts.
Can use any berries, just keep it around 1/2 cup for lower carbs.
Make ahead? Crust and filling can chill separately and be assembled later.

Nutrition

Serving Size: 1 slice
Calories: 210
Sugar: 2g
Sodium: 120mg
Fat: 19g
Saturated Fat: 9g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 2g
Protein: 5g
Cholesterol: 55mg

Find it online: https://www.wellnesswarrior.org/keto-almond-flour-sugar-cookie-crust-with-cream-cheese-berries/