Keto Fruit Pizza: A Slice of Fruitful Delight
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Introduction
I’m always up for iterating on new and refreshing keto recipes; I like the challenge. Thankfully, in my kitchen experimentation, I was able to make the perfect combo that was nothing short of a revelation: Keto Fruit Pizza.
It was definitely love at first bite—a keto-friendly crust topped with vibrant, juicy berries!
Since then, this low-carb dessert has become my secret weapon, my tasty paradox. It combines the comforting familiarity of a pizza with the refreshing burst of summer fruits. It is as visually stunning as it is scrumptiously satisfying.
Trust me. This recipe will be something your taste buds will love!
So, are you ready to elevate your keto game and surprise your taste buds with a slice of fruitful delight?
Let’s get started!
Why Keto Fruit Pizza? The Perfect Blend of Taste and Health
The Keto Fruit Pizza recipe is a testament that health and taste really do walk hand in hand. It’s one of the culinary wonders that make us fall in love with baking all over again.
Keto fruit pizza gives a vibrant symphony of flavors. With a buttery almond crust and the fresh goodness of berries, this keto fruit pizza is designed to satisfy dessert cravings with a colorful mix of textures and flavors.
What Goes into a Keto Fruit Pizza? Ingredient Breakdown
For the crust
Let’s start with what underpins our pizza—the crust. We use simple yet keto-friendly ingredients that provide a texture and taste that you’ll love:
Almond flour: It’s gluten-free and low in carbs, providing a nutty flavor and dense texture that’s perfect for our keto dessert pizza crust.
Baking powder: This helps to give our crust a nice rise and lightness.
Swerve granulated sweetener: A granulated sugar substitute that sweetens the crust.
Vanilla extract: A dash of vanilla boosts the overall flavor.
Egg: It acts as a binding agent, providing structure and stability to our crust.
Xanthan gum: Another crucial binding ingredient, it helps the dough hold together.
Mozzarella cheese, shredded: Cheese in a dessert crust? Absolutely! It melts beautifully, providing a rich, savory balance to the sweetness of the other ingredients.
Cream cheese: Adds richness, creaminess, and tanginess to our crust.
For the topping
The pizza topping consists of soft, velvety cream cheese frosting and vibrant, low-carb fruits:
Cream cheese, softened: It makes the base of our sweet, creamy, sugar-free cream cheese icing.
Sour cream: Adds a bit of tang to the icing, perfectly balancing out the sweetness.
Swerve granulated sweetener: Again, it adds sweetness without using granulated sugar.
Vanilla extract: To enhance the flavor profile.
Sliced strawberries, fresh raspberries, and fresh blueberries: These berries are the best keto fruits that you can use. They are low in carbs and packed with antioxidants and vitamins.
Ingredients
For the crust
- 1 ¼ cups almond flour
- ½ tsp baking powder
- 3 tbsp swerve granulated sweetener
- 1 tsp vanilla extract
- 1x large egg
- ¼ tsp xanthan gum
- 1 ½ cups mozzarella cheese, shredded
- 2 oz cream cheese
For the topping
- 5 oz cream cheese, softened
- ½ cup sour cream
- ¼ cup swerve granulated sweetener
- ½ tsp vanilla extract
- 1 cup strawberries, sliced
- ½ cup whole raspberries, fresh
- ½ cup blueberries, fresh
Nutrition Facts
10 servings per recipe| Per Serving 250 | Per Recipe 2530 | |||
| 10 servings of almond flour (1 ¼ cups) @ 90 each | 90 | 900 | ||
| 1 serving of vanilla extract (1 tsp) @ 12 each | 1.2 | 12 | ||
| 1 serving of large egg (1 x) @ 60 each | 6 | 60 | ||
| ⅒ serving of xanthan gum (¼ tsp) @ 5 each | 0.04 | 0.42 | ||
| 6 servings of mozzarella cheese (1 ½ cups) @ 80 each | 48 | 480 | ||
| 2 servings of cream cheese (2 oz) @ 100 each | 20.25 | 202.5 | ||
| 5 ⅒ servings of cream cheese (5 oz) @ 100 each | 50.62 | 506.24 | ||
| 4 servings of sour cream (½ cup) @ 60 each | 24 | 240 | ||
| ½ serving of vanilla extract (½ tsp) @ 12 each | 0.6 | 6 | ||
| 1 serving of strawberries (1 cup) @ 49 each | 4.9 | 49 | ||
| ½ serving of whole raspberries (½ cup) @ 64 each | 3.2 | 32 | ||
| ½ serving of blueberries (½ cup) @ 84 each | 4.2 | 42 | ||
| 21g | 27% | 212g | 272% | |
| 10 servings of almond flour (1 ¼ cups) @ 8 g each | 8 g | 80 g | ||
| 1 serving of large egg (1 x) @ 4 g each | 0.4 g | 4 g | ||
| 6 servings of mozzarella cheese (1 ½ cups) @ 6 g each | 3.6 g | 36 g | ||
| 2 servings of cream cheese (2 oz) @ 10 g each | 2.02 g | 20.25 g | ||
| 5 ⅒ servings of cream cheese (5 oz) @ 10 g each | 5.06 g | 50.62 g | ||
| 4 servings of sour cream (½ cup) @ 5 g each | 2 g | 20 g | ||
| 1 serving of strawberries (1 cup) @ 0.5 g each | 0.05 g | 0.5 g | ||
| ½ serving of whole raspberries (½ cup) @ 0.8 g each | 0.04 g | 0.4 g | ||
| ½ serving of blueberries (½ cup) @ 0.5 g each | 0.03 g | 0.25 g | ||
| 8g | 42% | 84g | 420% | |
| 10 servings of almond flour (1 ¼ cups) @ 0.5 g each | 0.5 g | 5 g | ||
| 1 serving of large egg (1 x) @ 1.5 g each | 0.15 g | 1.5 g | ||
| 6 servings of mozzarella cheese (1 ½ cups) @ 3.5 g each | 2.1 g | 21 g | ||
| 2 servings of cream cheese (2 oz) @ 6 g each | 1.21 g | 12.15 g | ||
| 5 ⅒ servings of cream cheese (5 oz) @ 6 g each | 3.04 g | 30.37 g | ||
| 4 servings of sour cream (½ cup) @ 3.5 g each | 1.4 g | 14 g | ||
| 1 serving of strawberries (1 cup) @ 0.02 g each | 0 g | 0.02 g | ||
| Trans Fat | 0g | 0% | 0g | 0% |
| 59mg | 20% | 593mg | 198% | |
| 1 serving of large egg (1 x) @ 210 mg each | 21 mg | 210 mg | ||
| 6 servings of mozzarella cheese (1 ½ cups) @ 15 mg each | 9 mg | 90 mg | ||
| 2 servings of cream cheese (2 oz) @ 30 mg each | 6.07 mg | 60.75 mg | ||
| 5 ⅒ servings of cream cheese (5 oz) @ 30 mg each | 15.19 mg | 151.87 mg | ||
| 4 servings of sour cream (½ cup) @ 20 mg each | 8 mg | 80 mg | ||
| 220mg | 9% | 2150mg | 94% | |
| 2 servings of baking powder (½ tsp) @ 160 mg each | 32 mg | 320 mg | ||
| 1 serving of vanilla extract (1 tsp) @ 0.4 mg each | 0.04 mg | 0.4 mg | ||
| 1 serving of large egg (1 x) @ 70 mg each | 7 mg | 70 mg | ||
| ⅒ serving of xanthan gum (¼ tsp) @ 10 mg each | 0.08 mg | 0.83 mg | ||
| 6 servings of mozzarella cheese (1 ½ cups) @ 150 mg each | 90 mg | 900 mg | ||
| 2 servings of cream cheese (2 oz) @ 110 mg each | 22.27 mg | 222.75 mg | ||
| 5 ⅒ servings of cream cheese (5 oz) @ 110 mg each | 55.69 mg | 556.87 mg | ||
| 4 servings of sour cream (½ cup) @ 20 mg each | 8 mg | 80 mg | ||
| ½ serving of vanilla extract (½ tsp) @ 0.4 mg each | 0.02 mg | 0.2 mg | ||
| 1 serving of strawberries (1 cup) @ 2 mg each | 0.2 mg | 2 mg | ||
| ½ serving of whole raspberries (½ cup) @ 1 mg each | 0.05 mg | 0.5 mg | ||
| ½ serving of blueberries (½ cup) @ 1 mg each | 0.05 mg | 0.5 mg | ||
| 16g | 6% | 163g | 59% | |
| 10 servings of almond flour (1 ¼ cups) @ 3 g each | 3 g | 30 g | ||
| 9 servings of swerve granulated sweetener (3 tbsp) @ 4 g each | 3.6 g | 36 g | ||
| 1 serving of vanilla extract (1 tsp) @ 0.5 g each | 0.05 g | 0.5 g | ||
| 1 serving of large egg (1 x) @ 0.99 g each | 0.1 g | 0.99 g | ||
| ⅒ serving of xanthan gum (¼ tsp) @ 7 g each | 0.06 g | 0.58 g | ||
| 6 servings of mozzarella cheese (1 ½ cups) @ 1 g each | 0.6 g | 6 g | ||
| 2 servings of cream cheese (2 oz) @ 1 g each | 0.2 g | 2.02 g | ||
| 5 ⅒ servings of cream cheese (5 oz) @ 1 g each | 0.51 g | 5.06 g | ||
| 4 servings of sour cream (½ cup) @ 1 g each | 0.4 g | 4 g | ||
| 12 servings of swerve granulated sweetener (¼ cup) @ 4 g each | 4.8 g | 48 g | ||
| ½ serving of vanilla extract (½ tsp) @ 0.5 g each | 0.03 g | 0.25 g | ||
| 1 serving of strawberries (1 cup) @ 11.7 g each | 1.17 g | 11.7 g | ||
| ½ serving of whole raspberries (½ cup) @ 14.7 g each | 0.74 g | 7.35 g | ||
| ½ serving of blueberries (½ cup) @ 21.5 g each | 1.08 g | 10.75 g | ||
| 2g | 7% | 19g | 69% | |
| 10 servings of almond flour (1 ¼ cups) @ 1 g each | 1 g | 10 g | ||
| ⅒ serving of xanthan gum (¼ tsp) @ 7 g each | 0.06 g | 0.58 g | ||
| 1 serving of strawberries (1 cup) @ 3 g each | 0.3 g | 3 g | ||
| ½ serving of whole raspberries (½ cup) @ 8 g each | 0.4 g | 4 g | ||
| ½ serving of blueberries (½ cup) @ 3.6 g each | 0.18 g | 1.8 g | ||
| 4g | 39g | |||
| 10 servings of almond flour (1 ¼ cups) @ 1 g each | 1 g | 10 g | ||
| 1 serving of vanilla extract (1 tsp) @ 0.5 g each | 0.05 g | 0.5 g | ||
| 2 servings of cream cheese (2 oz) @ 1 g each | 0.2 g | 2.02 g | ||
| 5 ⅒ servings of cream cheese (5 oz) @ 1 g each | 0.51 g | 5.06 g | ||
| 4 servings of sour cream (½ cup) @ 1 g each | 0.4 g | 4 g | ||
| ½ serving of vanilla extract (½ tsp) @ 0.5 g each | 0.03 g | 0.25 g | ||
| 1 serving of strawberries (1 cup) @ 7.4 g each | 0.74 g | 7.4 g | ||
| ½ serving of whole raspberries (½ cup) @ 5.4 g each | 0.27 g | 2.7 g | ||
| ½ serving of blueberries (½ cup) @ 14.7 g each | 0.74 g | 7.35 g | ||
| 8g | 84g | |||
| 9 servings of swerve granulated sweetener (3 tbsp) @ 4 g each | 3.6 g | 36 g | ||
| 12 servings of swerve granulated sweetener (¼ cup) @ 4 g each | 4.8 g | 48 g | ||
| 6g | 60g | |||
| 10 servings of almond flour (1 ¼ cups) @ 2 g each | 2 g | 20 g | ||
| 1 serving of vanilla extract (1 tsp) @ 0.5 g each | 0.05 g | 0.5 g | ||
| 1 serving of large egg (1 x) @ 0.99 g each | 0.1 g | 0.99 g | ||
| 6 servings of mozzarella cheese (1 ½ cups) @ 1 g each | 0.6 g | 6 g | ||
| 2 servings of cream cheese (2 oz) @ 1 g each | 0.2 g | 2.02 g | ||
| 5 ⅒ servings of cream cheese (5 oz) @ 1 g each | 0.51 g | 5.06 g | ||
| 4 servings of sour cream (½ cup) @ 1 g each | 0.4 g | 4 g | ||
| ½ serving of vanilla extract (½ tsp) @ 0.5 g each | 0.03 g | 0.25 g | ||
| 1 serving of strawberries (1 cup) @ 8.7 g each | 0.87 g | 8.7 g | ||
| ½ serving of whole raspberries (½ cup) @ 6.7 g each | 0.34 g | 3.35 g | ||
| ½ serving of blueberries (½ cup) @ 17.9 g each | 0.89 g | 8.95 g | ||
| 10g | 20% | 98g | 197% | |
| 10 servings of almond flour (1 ¼ cups) @ 3 g each | 3 g | 30 g | ||
| 1 serving of large egg (1 x) @ 6 g each | 0.6 g | 6 g | ||
| 6 servings of mozzarella cheese (1 ½ cups) @ 7 g each | 4.2 g | 42 g | ||
| 2 servings of cream cheese (2 oz) @ 2 g each | 0.4 g | 4.05 g | ||
| 5 ⅒ servings of cream cheese (5 oz) @ 2 g each | 1.01 g | 10.12 g | ||
| 4 servings of sour cream (½ cup) @ 1 g each | 0.4 g | 4 g | ||
| 1 serving of strawberries (1 cup) @ 1 g each | 0.1 g | 1 g | ||
| ½ serving of whole raspberries (½ cup) @ 1.5 g each | 0.08 g | 0.75 g | ||
| ½ serving of blueberries (½ cup) @ 1.1 g each | 0.06 g | 0.55 g | ||
About these numbers: We are home cooks, not certified nutritionists. Nutrition is shared as a courtesy and calculated with free online nutrition calculators — we compare a few to get as close as we can — so please treat it as a helpful estimate rather than a guarantee. The brands you buy, any swaps you make, and how generously you portion the recipe will all move these numbers.
Directions
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Preheat the oven.
Preheat the oven to 350°F.
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Prepare the cheese.
Add 2 ounces of cream cheese and the mozzarella cheese to a microwave-safe bowl. Heat for 30 seconds at a time until melted and completely combined.
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Mix the crust ingredients.
Add the melted cheese to a mixing bowl with the remaining crust ingredients, and blend until well combined.
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Shape the dough.
Wet your hands slightly, and press the dough into a round pizza shape on a parchment- or silicone-mat-lined baking sheet.
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Bake the crust.
Bake for 20–25 minutes, until lightly browned and cooked through. Let it cool completely.
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Prepare the topping.
Blend together the sour cream, 5 ounces of cream cheese, 1/4 cup Swerve, and 1/2 teaspoon vanilla in a mixing bowl until smooth.
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Spread the topping.
Spread the mixture over the cooled crust.
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Decorate with fruit.
Decorate the top with your fresh summer berries and serve, or chill before serving if preferred.
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Notes
Tools You Need
Making our healthy fruit pizza is a breeze with the right tools. Here’s what you’ll need:
- Baking sheet or nonstick pizza pan: To hold and shape our dessert pizza. Line your baking sheet with parchment paper for an easy release.
- Microwave-safe bowl: For melting our cheeses.
- Mixing bowls: We’ll need a couple of these for our crust and topping mixtures.
- Electric mixer or rubber spatula: To mix all our ingredients smoothly.
- Oven: This is a baked dessert, so preheating your oven is essential.
Recipe Notes
Choosing the Right Fruits
We’re making a keto-friendly fruit pizza, so choosing the right low-carb fruit is important.
The key here is to balance taste with the lowest possible net carb count. And I’ve found strawberries, blueberries, and raspberries work best for this recipe.
Remember, the fresher, the better!
Get Creative with the Fruit Arrangement!
We eat with our eyes first, and a vibrant, beautifully arranged fruit pizza will surely wow you and your guests!
You can get creative with your fruit arrangement. Create patterns with different fresh berries or make a beautiful mandala out of it.
Cooking Your Keto Fruit Pizza to Perfection
Achieving the perfect bake is key to our dessert fruit pizza keto.
Make sure you preheat your oven and bake the crust until it’s lightly browned and cooked through. Every oven is different, so start checking around the 20-minute mark to avoid overcooking.
Letting your crust completely cool before adding the cream cheese filling is also important to prevent it from melting.
Lastly, it’s always best to add your fruit to the cooled crust just before serving so they remain fresh and vibrant.
Serving Suggestions for Your Keto Fruit Pizza
Our fruit pizza can be served as a dessert, brunch, or even as an unconventional breakfast!
It’s perfect for summer cookouts, summer parties, or when you’re craving a sweet treat.
You can enjoy it as is or serve it with a dollop of whipped coconut cream or a drizzle of melted dark chocolate for added indulgence.
Drinks that Complement Your Keto Fruit Pizza
Our keto fruit pizza pairs beautifully with a variety of beverages.
Try it with a steaming cup of black coffee for a relaxed breakfast or with a glass of unsweetened almond milk for a refreshing afternoon treat.
A glass of low-carb white wine can be a great dessert option after dinner.
Storage Tips: Keeping Your Keto Fruit Pizza Fresh for Long
Store your keto fruit pizza in the refrigerator in an airtight container. It should last for up to 3 days. But keep in mind that the crust and fruits will dry out, so it’s best to serve the keto fruit pizza within 24 hours after preparation.
Frequently Asked Questions
What is a Keto Fruit Pizza?
A Keto Fruit Pizza is a low-carb, keto-friendly version of a dessert pizza topped with fresh fruits. It has a crust made of almond flour and mozzarella cheese and is topped with a cream cheese mixture and a variety of fresh, low-carb fruits.
Is this recipe difficult to make?
No. It is eight straightforward steps, and none of them need a special skill or a piece of equipment beyond a microwave, a mixing bowl, and a baking sheet. The dough comes together from melted mozzarella and cream cheese stirred into the dry ingredients, and you press it out by hand rather than rolling it.
The two places to slow down are the bake and the cooling. Start checking the crust at the 20-minute mark, since ovens vary, and let it cool completely before the cream cheese layer goes on — a warm crust will melt the topping straight off it. Arranging the berries is the fun part and there is no wrong way to do it.
How many net carbs are in a fruit pizza?
Check the Nutrition Facts panel on the recipe card above. It gives the net carbohydrates for one slice — a tenth of the pizza — and it is calculated from the exact ingredients and amounts in the card, so it stays in step with the recipe.
Net carbs are the total carbohydrate minus fiber and sugar alcohols, and a substantial part of the carbohydrate here is the erythritol in the Swerve, which is why the net figure in the panel sits well below the total. How much fruit you pile on will move the number more than anything else, so weigh your berries if you are counting closely.
What is fruit pizza made of?
Our favorites for our low-carb dessert pizza include strawberries, raspberries, and blueberries. You can also add kiwis. Fruit choices are flexible. But if you’re not on a low-carb diet, some great options include grapes, mangos, oranges, and even bananas.
Can I use coconut flour instead of almond flour?
Yes. Use a quarter cup of coconut flour for every cup of almond flour. But be aware that coconut flour is more absorbent than almond flour. You may need to adjust or add more liquid to get the right texture.
Does fruit pizza need to be refrigerated?
Keto fruit pizza is best served within 24 hours after preparation. However, you can also refrigerate it in an airtight container, where it will last up to 3 days.
Where does fruit pizza come from?
No one person is credited with inventing it. Fruit pizza shows up in American home baking in the second half of the twentieth century, spread through community cookbooks and recipe cards rather than through any one restaurant or chef, and the familiar version settled into a sweet cookie crust, a sweetened cream cheese layer, and fresh fruit arranged on top.
Our keto version keeps that shape and swaps the sugar cookie base for an almond flour and mozzarella crust.
Is Pineapple good for keto fruit pizza?
No. Pineapple is not keto-friendly. It is high in sugar and could exceed your daily carb intake.
What's the difference between a fruit pizza and a fruit tart?
Fruit tarts and fruit pizzas both feature fresh fruit but differ in their base and filling. Fruit tarts have a shortcrust pastry base with a cream filling, while fruit pizzas have a sugar cookie crust base with a cream cheese frosting or sweetened cream cheese layer.
Wrap-Up
And there we have it—our Keto Fruit Pizza!
Every bite of this delightful treat takes me back to sun-soaked summer afternoons spent experimenting in my kitchen, striving to craft a dessert that wouldn’t compromise my commitment to healthy living.
It’s actually become a staple in my home, brightening many gatherings with its vibrant colors and exquisite taste.
Got any thoughts or feedback? Tried the recipe? Do let me know in the comments! I’d love to hear about your baking adventures and any creative spins you put on the recipe.
More than that, I’m excited to see your takes on the Keto Fruit Pizza!
When you make it, be sure to share a snapshot on Instagram and use the hashtag #buttertogetherkitchen.
We regularly feature our favorite recreations, and I’d be thrilled to highlight yours.
Happy baking, and enjoy every slice of this fruitful delight!
