Keto Lemon Ricotta Fruit Pizza (Low Carb, Fresh, Sunny)

If you want a dessert that feels light, tastes bright, and still fits your low carb life, this keto lemon ricotta fruit pizza is it. Think creamy lemon cheesecake on a soft cookie crust, topped with juicy berries and a glossy sugar free glaze. It looks fancy on a board, slices clean for a party, and you can pull it off even on a weeknight. No clever chef tricks. No rare ingredients. Just simple steps that work.

This version keeps carbs low by using an almond flour crust, a ricotta and lemon filling, and keto friendly sweeteners. We keep fruit to berry territory. You can still get that classic fruit pizza look, but with smart choices that taste good and keep macros in check.

Why this Ricotta Fruit Pizza recipe sticks the landing

• Bright lemon flavor that actually comes through. Zest and juice both.
• Soft cookie crust that does not crumble at first cut.
• Ricotta topping that stays creamy without weeping.
• Pretty finish with berries and a clear gel that is not sugary.
• Make ahead friendly. The crust and topping hold well in the fridge.

If you have ever had a grainy sweetener or a soggy crust ruin dessert, you will like the fixes built in here. The method aims for smooth texture, clean slices, and a glossy top that looks pin worthy.

Tools you will need

• 10 to 12 inch pizza pan or a round baking sheet
• Parchment paper
• Mixing bowls
• Hand mixer or whisk
• Microplane or fine grater for lemon zest
• Rubber spatula
• Small saucepan for glaze
• Cooling rack
• Offset spatula or the back of a spoon for spreading

Optional but handy: a springform base or tart pan with removable bottom if you like lifting the whole pizza for clean edges.

Ingredients

For the keto cookie crust

• 2 cups (200 g) fine almond flour
• 2 tablespoons coconut flour (adds a little structure)
• 1 teaspoon baking powder
• ¼ teaspoon fine salt
• ⅓ cup powdered erythritol or allulose (powdered blends dissolve better)
• 1 large egg, room temp
• 5 tablespoons unsalted butter, melted and cooled
• 1 teaspoon vanilla extract
• Zest of 1 lemon

For the lemon ricotta topping

• 1 cup whole milk ricotta, well stirred
• 6 ounces cream cheese, softened
• ⅓ cup powdered erythritol or allulose, sifted
• 2 tablespoons fresh lemon juice
• Zest of 1 lemon
• 1 teaspoon vanilla extract
• 2 to 3 tablespoons heavy cream, as needed for spreadable texture
• Tiny pinch of salt

For the fruit and clear keto glaze

• 1 to 1½ cups mixed berries: sliced strawberries, raspberries, blueberries, blackberries
• ½ cup cold water
• 1 tablespoon powdered erythritol or allulose
• ½ teaspoon unflavored gelatin or ¼ teaspoon xanthan gum
• 1 teaspoon lemon juice
• Optional: a few mint leaves for garnish, extra lemon zest

Tip: use powdered sweetener for everything here. Granulated can feel sandy in no bake mixtures.

Nutrition notes at a glance

These numbers are for 12 slices and will vary with fruit amounts and sweetener type.

• Per slice (estimate): 185 to 210 calories, 5 to 6 g net carbs, 16 to 18 g fat, 6 to 8 g protein.
• Net carbs come mostly from berries and a touch of lemon juice. Keep fruit light if you want to go lower.

Step by step recipe for Keto Lemon Ricotta Fruit Pizza – from plain pan to party ready

1) Prep and preheat

Heat oven to 350°F (175°C). Line your pan with parchment and lightly grease the parchment so the crust does not stick. This little swipe of fat helps lift the crust in one piece later.

2) Mix the crust

In a bowl, whisk almond flour, coconut flour, baking powder, salt, and powdered sweetener. In another bowl, whisk egg, melted butter, vanilla, and lemon zest. Pour wet into dry. Stir with a spatula till a soft dough forms. It should feel like cookie dough, not crumbly, not runny.

If dough feels dry, add 1 teaspoon of cream or water. If it feels too soft, rest it for 3 to 4 minutes. Coconut flour drinks liquid and firms it up.

3) Press and par bake

Scoop dough onto the pan. Place another piece of parchment on top and press it out into a round about 10 to 11 inches wide and a little under ¼ inch thick. Peel off the top parchment. With fingers, tidy the edges so it bakes in a clean circle.

Prick the crust a few times with a fork. Bake for 12 to 15 minutes till edges are set and lightly golden. Do not brown hard. It will firm more as it cools. Let it cool on the pan for 20 to 30 minutes, then move the whole thing on parchment to a rack to finish cooling. The crust must be fully cool before topping.

4) Make the lemon ricotta topping

Add ricotta and cream cheese to a bowl. Beat with a hand mixer on low till smooth. Add powdered sweetener, lemon juice, lemon zest, vanilla, and a pinch of salt. Beat again till it looks fluffy and silky. If it seems too thick to spread, mix in heavy cream, one tablespoon at a time. You want a creamy spread that holds soft peaks.

Taste. If you want a bit more sweet, add a teaspoon of powdered sweetener. If you want more zip, add a small splash more lemon juice or extra zest.

5) Build the pizza

Spread the lemon ricotta topping over the cooled crust. Leave a tiny border at the edge if you like the pizza look. Smooth the top. Chill for 15 minutes so the surface firms a little. This helps the fruit sit well without sinking.

6) Add the fruit

Dry your berries well. Slice strawberries thin. Keep blueberries and raspberries whole or halved. Pattern ideas:

• Spiral of sliced strawberries from outside in, then a ring of blueberries, then raspberries in the center.
• Rows of color like a flag.
• Concentric rings, finishing with a lemon zest sprinkle.

Do not overcrowd. You can still cover most of the surface but try not to pile fruit high. We want clean slices and neat bites.

7) Make the clear keto glaze (two options)

Gelatin method (shiny and set):
Sprinkle gelatin over cold water in a small saucepan. Let bloom for 3 minutes. Warm on low heat just till the gelatin dissolves. Take off heat. Stir in powdered sweetener and lemon juice till clear. Cool for 5 minutes. With a pastry brush or a spoon, lightly coat the fruit. This gives a pretty shine and protects from drying.

Xanthan gum method (fast, no heat):
Whisk sweetener and xanthan together in a small bowl. Add cold water and lemon juice slowly while whisking. It will thicken to a light gel in a minute. Spoon a thin veil over the fruit.

Chill the pizza 20 to 30 minutes to set the glaze. Slice with a sharp knife. Wipe the blade between cuts for tidy edges.

Texture and taste check

• The crust should slice like a soft shortbread cookie. Not sandy, not rubbery.
• The topping should taste like a light lemon cheesecake, with a slight ricotta note.
• The fruit brings juicy pops without flooding the topping.
• The glaze is there for shine and to keep the fruit fresh. It should be a whisper, not a jelly layer.

Ingredient swaps and notes

• Almond flour: use fine blanched almond flour for the best crumb. Almond meal works, but the crust gets rough.
• Coconut flour: only 2 tablespoons. It helps with structure. Leave it out if you must, but then reduce butter by 1 tablespoon and expect a slightly softer crust.
• Sweetener: powdered allulose gives the smoothest finish. Erythritol can cool the tongue. Monk fruit blends usually work fine. Avoid liquid drops in the topping, they can make it loose.
• Ricotta: whole milk ricotta gives a creamy finish. If yours is very wet, spoon it into a fine sieve for 15 minutes.
• Dairy free option: use a thick dairy free cream cheese and a coconut “ricotta” (many stores carry almond or coconut ricotta). Add more lemon zest to brighten. The crust still uses butter; sub with refined coconut oil, and add a pinch more salt.
• Egg free crust: bind with 1 tablespoon ground flax mixed with 2½ tablespoons water, rest 10 minutes. The crust will be a touch more crumbly but still tasty.

How to keep carbs low but flavor high

• Pick berries over high sugar fruit. Strawberries and raspberries give big flavor in thin slices.
• Keep the fruit thin and spaced. More surface area looks full without adding many carbs.
• Use lemon zest for aroma that costs almost no carbs.
• Go for powdered allulose in the topping so you can use a little less and still get a smooth feel.

Make ahead, storage, and freezing

• Crust: bake it a day ahead. Cool, wrap airtight, and keep at room temp. You can also freeze it, wrapped well, for up to 1 month. Thaw at room temp in the wrap so condensation forms outside.
• Topping: mix and chill for up to 2 days. Stir before spreading.
• Assembled pizza: best the day you make it. It stays lovely for 24 hours in the fridge. After that, the fruit will soften.
• Freezing the finished pizza is not ideal. The fruit can weep after thawing. Freeze only the crust, then top fresh.

Tips that actually helps

• Crust cracks while pressing: dough is a bit dry. Knead in 1 teaspoon water, then press again under parchment.
• Crust puffs in the oven: prick more holes next time. For now, press the puff down gently with a spatula while warm.
• Crust turns soggy: it was not fully cool before topping or your ricotta was watery. Next time, drain the ricotta and chill the crust for 10 minutes before spreading.
• Topping feels loose: whisk in a tablespoon of softened cream cheese or chill for 20 minutes and then spread.
• Grainy sweetener: use powdered form and beat long enough to dissolve. A quick sift helps too.
• Glaze looks cloudy: sweetener was not fully dissolved, or the gelatin overheated. Warm gently to clear and cool before brushing.
• Fruit bleeds color: pat berries very dry and add glaze soon after placing.

Flavor twists to keep things fresh

• Lemon blueberry: top with only blueberries, add extra zest, and a few toasted sliced almonds around the edge.
• Strawberry basil: swap mint for basil ribbons and a crack of black pepper. Sounds odd, tastes bright.
• Coconut lemon: add 2 tablespoons unsweetened shredded coconut to the crust and sprinkle a little toast on top.
• Meyer lemon moment: use Meyer lemon when in season for a softer lemon note.
• Mini fruit pizzas: press the dough into 6 to 8 small rounds and bake 9 to 10 minutes. Great for parties and lunch boxes.

Serving ideas

• Cut into 12 thin wedges for a light dessert.
• Serve with hot tea or iced coffee. The lemon pops more with a sip of something bitter.
• For brunch, plate a small wedge with a dollop of plain Greek yogurt on the side and extra zest.

Step by step recap

• Make and bake the almond flour cookie crust.
• Cool fully.
• Mix the lemon ricotta topping till creamy.
• Spread and chill briefly.
• Arrange berries.
• Brush with a light keto glaze.
• Chill to set.
• Slice and serve cold or slightly cool.

Simple rhythm. Nothing wild.

How to slice neat, restaurant style

• Use a long sharp knife.
• Run the blade under hot water, dry, then cut. Wipe between slices.
• For perfect wedges, lightly score the top in halves, then quarters, then twelfths, before pressing down to slice.

What makes this Picture worthy

• Color story. Red, blue, deep purple, with little green mint and yellow zest sparks.
• Clean edges. A tidy crust with a soft border sells the slice.
• Shine from the glaze. It catches light in photos.
• Height balance. Keep topping level and fruit low. It photographs better.

If you plan a pin, add a short text overlay: “Keto Lemon Ricotta Fruit Pizza.” Keep fonts clear. Place the text in the top third so it shows on mobile boards.

Extra tips that save the day

• Room temp dairy mixes smoother and needs less beating. Cold cream cheese fights you.
• Do not skip lemon zest. It gives the strongest lemon aroma.
• Powdered sweetener makes a big difference in the topping. If you only have granulated, blitz it in a blender for a minute.
• Keep moisture under control. Pat berries dry. Drain wet ricotta. Cool crust fully.
• Thin glaze layer. Too much turns rubbery. Less is more.

A quick carb math check

If you use about 1 cup sliced strawberries, ½ cup blueberries, and ½ cup raspberries, the fruit adds roughly 30 to 35 grams net carbs to the whole pizza. The crust and topping add a small amount from almond flour and lemon juice. Divided by 12 slices, that lands near 5 to 6 grams net per slice. That is friendly for most low carb folks, and still feels like real dessert.

Want to shave carbs lower? Use only strawberries and raspberries. Skip blueberries this time. Add more lemon zest and even a little vanilla bean for flavor punch without carbs.

Clean up and leftover magic

Leftover slices taste great cold the next morning. If the fruit starts to soften, scrape it off gently, sprinkle new zest, and add a few fresh berries just before serving. The crust keeps its bite for a day without getting mushy if you followed the cool and glaze steps.

Conclusion

You get a bright lemon hit, creamy topping, and sweet berries all in a low carb slice that looks like it came from a bakery case. It is easy to repeat, easy to adapt, and friendly for parties where not everyone eats the same. Print it, pin it, bake it. Then take that first bite where the lemon wakes up your taste buds and the cookie crust gives the soft crunch. That is the moment you were after, right there.

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