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Snickerdoodle Keto Fruit Pizza Recipe

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Snickerdoodle Keto Fruit Pizza with a soft cinnamon cookie crust, smooth sugar-free cream cheese, and fresh berries. Simple steps, low carb, and great for sharing.

Ingredients

Scale

Crust

  • 2 cups (200 g) blanched almond flour

  • 3 tbsp (24 g) coconut flour

  • 1 tsp baking powder

  • ½ tsp baking soda

  • 1 tsp cream of tartar

  • ½ tsp fine sea salt

  • 2 tsp ground cinnamon

  • ⅔ cup (135 g) granular erythritol or monk fruit blend

  • 6 tbsp (85 g) unsalted butter, melted and cooled

  • 1 large egg, room temp

  • 1 tsp vanilla extract

  • ½ tsp almond extract (optional)

Frosting

  • 8 oz (226 g) cream cheese, softened

  • 4 tbsp (56 g) unsalted butter, softened

  • ½ cup (90 g) powdered erythritol or allulose

  • 1½ tsp vanilla extract

  • 1–3 tbsp heavy cream (as needed)

  • Pinch of salt

Topping

  • 1 cup strawberries, sliced

  • ¾ cup raspberries

  • ¾ cup blackberries, halved if large

  • ½ cup blueberries

  • Optional: 1 tbsp lemon juice + ½ tsp powdered sweetener (light toss)

  • Optional: fresh mint leaves

Instructions

  • Heat oven to 350°F (175°C). Line a 12-inch pizza pan or sheet tray with parchment.

  • In a large bowl, whisk almond flour, coconut flour, baking powder, baking soda, cream of tartar, salt, cinnamon, and granular sweetener.

  • In a small bowl, whisk melted (cooled) butter, egg, vanilla, and almond extract.

  • Add wet mix into dry. Stir to a soft cookie dough. If crumbly, add 1–2 tsp cream; if sticky, rest 2–3 minutes.

  • Place dough on parchment. Cover with a second sheet of parchment and press or roll to a 10–11 inch round, about ¼ inch thick. Peel off top parchment and smooth edges.

  • Bake 12–15 minutes until set and just golden at the edges. Sprinkle a pinch of cinnamon on top.

  • Slide crust (on parchment) to a rack. Cool fully to room temp.

  • Make frosting: Beat cream cheese and butter until fluffy. Add powdered sweetener, vanilla, and salt. Beat smooth. Add cream 1 tbsp at a time until spreadable.

  • Spread frosting over cooled crust, leaving a small border.

  • Pat berries dry. Arrange over frosting. Chill 15–20 minutes to set.

  • Slice with a sharp knife or pizza cutter. Wipe blade between cuts. Serve.

Notes

  • For lower carbs, use more raspberries/blackberries and fewer blueberries/strawberries.

  • Allulose is less sweet than erythritol; you may want a bit more to taste. It also browns faster, so check the crust early.

  • Almond-free swap: use sunflower seed flour 1:1; reduce baking soda to ¼ tsp to avoid a green tint.

  • Dairy-free: use refined coconut oil in crust and a dairy-free cream cheese for frosting.

  • Make ahead: bake crust 1 day ahead and wrap tight. Frost and top the day you serve.

  • Storage: cover and chill up to 3 days. Freezing is best for the plain baked crust only.

Nutrition

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