Keto Fruit Pizza with a Sweet Fathead Crust and Three Berries

Keto fruit pizza topped with strawberries, raspberries, and blueberries
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Introduction

I’m always up for messing around in the kitchen. I like the challenge, and I especially like sharing something new when one of those ideas actually works.

Recently, I think I stumbled onto something a little different. Hear me out: fruit pizza.

It is much closer to a fruit tart than to anything savory — a crust, a sweet cream cheese layer, and fruit over the top. Though the crust really is a pizza crust: the same mozzarella-and-almond-flour fathead dough that usually goes under pepperoni, pointed in a completely different direction.

So, What Exactly Is in This… Keto Fruit Pizza?

Almond flour, mozzarella, sweetener, vanilla, and fresh berries for keto fruit pizza

Let’s start with what the crust is made of. Almond flour, mozzarella, cream cheese, an egg, baking powder, xanthan gum — and then a little Swerve and vanilla, so we’re very clearly heading in the dessert direction. Without that sweetness and vanilla, the crust would lean much more savory.

Cheese in a dessert crust? Absolutely — the melted mozzarella is what gives this dough its stretch. The egg and xanthan gum help everything hold together, and baking powder gives the crust a little lift while it bakes.

The topping is cream cheese again, and this time there’s sour cream in with it. The cream cheese gives it a rich base, and the sour cream adds tang so the whole thing isn’t just sweet-on-sweet-on-sweet.

Then the fruit: strawberries, raspberries, and blueberries. Berries are usually one of the easier fruits to work into keto desserts, and for this recipe that matters because we need enough fruit to make the top look full and colorful. Three carefully rationed strawberry slices are not going to cut it. We all hate getting a regular pizza with four lonely pieces of pepperoni, so let’s not be stingy here either.

But please don’t feel like you need to sit there placing individual blueberries with tweezers.

Let the Crust Cool. All the Way.

This is the step that decides whether it works. If the crust is still warm, that nice creamy topping is going to soften and start melting, and now we have wet pizza. Nobody wants wet pizza.

The berries go on last, close to serving.

Keto Fruit Pizza

Prep Time
20 minutes
Cook Time
25 minutes
Total Time
45 minutes
Yield
10 servings
Course
Dessert
Cuisine
American

Ingredients

For the crust

For the topping

Nutrition Facts

10 servings per recipe
Trans Fat 0g 0% 0g 0%
Allulose 0g 0% 0g 0%

About these numbers: We are home cooks, not certified nutritionists. Nutrition is shared as a courtesy. We pick a representative product for each ingredient, and our recipe system works out the totals from the amounts in this recipe, so please treat them 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

  1. Preheat the oven.

    Preheat the oven to 350°F.

  2. 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.

  3. Mix the crust ingredients.

    Add the melted cheese to a mixing bowl with the remaining crust ingredients, and blend until well combined.

  5. 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.

    Press it out until it spans most of the width of the baking sheet, and keep it to one even thickness across the whole round. Thickness is what the 20-25 minute range assumes — a crust thicker in the middle than at the edges browns at the rim before the center is set.

  6. Bake the crust.

    Bake for 20–25 minutes, until lightly browned and cooked through. Let it cool completely.

  7. 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.

  8. Spread the topping.

    Spread the mixture over the cooled crust.

  9. Decorate with fruit.

    Decorate the top with your fresh summer berries and serve, or chill before serving if preferred.

Notes

The Three Berries

Strawberries, raspberries, and blueberries. The strawberries and blueberries are the sweet ones; the raspberries are the tart ones.

Use them fresh. Frozen berries thaw wet, and there is already a cream topping under there that does not need the help.

Arranging the Fruit

Whole keto fruit pizza arranged with rings of fresh berries

Rings of one berry at a time is the easy way to make it look deliberate, and it is what we did in the photo. Scattering them works just as well.

Baking the Crust

Bake until it’s lightly browned and cooked through. Ovens vary, so start checking around the 20-minute mark.

Then let it cool completely before the topping goes anywhere near it, and add the fruit just before serving.

Serving Suggestions

A plated slice of keto fruit pizza with berries and creamy topping

Cut it into wedges like a pizza. A dollop of whipped cream or a drizzle of melted sugar-free dark chocolate works if you want it richer, though it needs neither.

Drinks

Black coffee is the useful pairing — the topping is sweet and the crust is rich, and unsweetened coffee cuts both. A dry white wine does the same job after dinner.

Storage

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?

Three layers. A crust, a sweetened cream cheese layer spread over it, and fresh fruit arranged on top.

Here the crust is almond flour and mozzarella rather than sugar cookie dough — pressed out flat on a baking sheet and baked before anything goes on it. The middle layer is cream cheese and sour cream beaten with sweetener and vanilla. The fruit on top is strawberries, raspberries and blueberries, which are the berries that stay lowest in carbohydrate.

Can I use coconut flour instead of almond flour?

Not with a conversion we can stand behind, and the usual rules of thumb do not transfer: this is not an ordinary batter. The crust is almond flour held together with melted mozzarella, cream cheese, egg and xanthan gum, and it has to press out flat and bake firm enough to carry a cream cheese layer and a pile of fruit.

Swapping the flour changes how much liquid the dough holds and how it behaves under your hands, and we do not have coconut-flour amounts to give you. Almond flour is what this crust is written for.

Does fruit pizza need to be refrigerated?

Yes. The layer under the fruit is cream cheese and sour cream, so it belongs in the refrigerator rather than on the counter — that is a requirement, not a way of keeping it longer.

Store it covered and eat it within about three days. It is best within the first 24 hours, though, and that is a quality point rather than a safety one: the crust softens under the topping and cut fruit dries at the edges.

Where does fruit pizza come from?

No one person is credited with inventing it, and no origin has ever really been pinned down. The account usually given is that it spread through American home baking in the second half of the twentieth century, by way of community cookbooks and recipe cards rather than any one restaurant or chef. Take that as the story that gets told rather than a documented history. The version that settled is 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?

It is one of the higher-carbohydrate fruits, well above the berries this recipe is built on for the same weight — which is the whole reason the topping is berries.

How much of that fits your day is not something this page can tell you, since it depends on how you are eating rather than on the recipe. What a slice comes to as written is in the Nutrition Facts panel.

If you want something past strawberries, raspberries and blueberries, blackberries sit in the same range. Kiwi is higher than the berries, though lower than pineapple. Neither is in the recipe as written, though, and the panel figure stops matching the moment you change the fruit.

What's the difference between a fruit pizza and a fruit tart?

The base, mostly. A fruit tart is built in a tin on shortcrust pastry with a proper pastry cream inside it. A fruit pizza is a flat round baked on a sheet, spread with sweetened cream cheese and covered in fruit — no tin, no custard, and you cut it into wedges like a pizza.

Conventionally that flat round is sugar cookie dough. This one is not — the crust here is almond flour and mozzarella, which is what keeps it low-carb, and it bakes firmer and less sweet than a cookie base would.

A keto fruit pizza slice showing its almond-flour crust, cream topping, and fresh berries

Wrap-Up

Tried the recipe? Let me know in the comments.

While everyone may not be whipping up keto fruit pizza, I’d genuinely love to hear your own creative spins on familiar recipes. Better yet, if you have another fruity keto version of something that normally isn’t keto, share it in the comments so we can all get a little inspiration from each other.

When you make it, share a snapshot on Instagram with the hashtag #buttertogetherkitchen. We regularly feature our favorites.

Happy baking!

Updated — September 18, 2026: The questions below now describe this crust rather than a sugar cookie one, and the method says how far to press the dough out and why an even thickness matters.

Correction — September 18, 2026: One answer said you could "also" refrigerate this, which made it sound optional. The layer under the fruit is cream cheese and sour cream, so refrigerating it is required.