Print

Keto Lemon Ricotta Fruit Pizza Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bright, fresh keto dessert with an almond flour cookie crust, creamy lemon ricotta topping, and juicy berries. Slices clean, looks pretty, and tastes like a light cheesecake on a pizza base.

Ingredients

Scale

Crust

  • 2 cups almond flour (fine)

  • 2 tbsp coconut flour

  • 1 tsp baking powder

  • 1/4 tsp fine salt

  • 1/3 cup powdered allulose or erythritol

  • 1 large egg, room temp

  • 5 tbsp unsalted butter, melted and cooled

  • 1 tsp vanilla extract

  • Zest of 1 lemon

Topping

  • 1 cup whole milk ricotta, well stirred

  • 6 oz cream cheese, softened

  • 1/3 cup powdered allulose or erythritol

  • 2 tbsp fresh lemon juice

  • Zest of 1 lemon

  • 1 tsp vanilla extract

  • 2–3 tbsp heavy cream (as needed)

  • Pinch salt

Fruit & Glaze

  • 1 to 1 1/2 cups mixed berries (strawberries sliced, plus blueberries, raspberries, blackberries)

  • 1/2 cup cold water

  • 1 tbsp powdered sweetener

  • 1/2 tsp unflavored gelatin or 1/4 tsp xanthan gum

  • 1 tsp lemon juice

  • Optional: mint leaves, extra lemon zest

Instructions

  • Heat oven to 350°F (175°C). Line a 10–12 inch pizza pan with parchment and lightly grease the parchment.

  • In a bowl mix almond flour, coconut flour, baking powder, salt, and powdered sweetener.

  • In another bowl whisk egg, melted butter, vanilla, and lemon zest. Stir wet into dry to form a soft dough.

  • Press dough on the pan between two sheets of parchment into a 10–11 inch round, just under 1/4 inch thick. Peel top parchment. Dock the dough with a fork.

  • Bake 12–15 minutes until set and lightly golden at the edges. Cool fully on a rack.

  • Beat ricotta and cream cheese until smooth. Add sweetener, lemon juice, zest, vanilla, and a pinch of salt. Beat till creamy. If too thick, mix in heavy cream 1 tbsp at a time for easy spreading.

  • Spread topping over the cooled crust, leaving a small border. Chill 15 minutes.

  • Pat berries dry. Arrange over the topping in rings or rows, don’t pile too high so slices stay neat.

  • Gelatin glaze: Sprinkle gelatin over cold water in a small saucepan, rest 3 min. Warm gently to dissolve. Off heat stir in sweetener and lemon juice. Cool 5 min, then lightly brush over fruit.
    Xanthan glaze: Whisk sweetener with xanthan, then slowly whisk in water and lemon juice until it thickens. Spoon a thin layer over fruit.

  • Chill 20–30 minutes to set. Slice into 12 wedges with a sharp knife, wiping the blade between cuts.

Notes

  • Use powdered sweetener for smooth texture.

  • If ricotta is wet, drain it 10–15 min in a fine sieve.

  • Crust can be baked a day ahead; wrap tight once cool.

  • Keep fruit to berries for fewer carbs. Thin slices make it look full without adding much sugar.

  • Topping too loose? Chill 15–20 min or beat in 1 tbsp softened cream cheese.

  • Dairy-free: use dairy-free cream cheese and plant “ricotta”; swap butter for refined coconut oil and add a tiny extra pinch of salt.

  • Egg-free crust: 1 tbsp ground flax + 2 1/2 tbsp water, rest 10 min.

  • Best eaten the day you make it; leftovers keep 24 hours in the fridge.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-lemon-ricotta-fruit-pizza/