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With the Fourth of July around the corner, here's a delicious low-carb recipe for our American friends so they can celebrate Independence day the keto way!
This red, white and blue Low-Carb Fruit Pizza was always a favorite summertime dessert of mine growing up! Typically it’s a large sugar cookie topped with a cream cheese icing and all sorts of fruit.
To make this easy keto fruit pizza we’re making a quick low-carb sugar cookie base and using a classic full-fat cream cheese frosting made low-carb with erythritol-based sweetener and topping it off with fresh strawberries and blueberries. You could also use raspberries or blackberries. All of these options are low in carbs and ideal for those who need to watch their blood sugar levels.
Hands-on Overall
Serving size 1 slice
Nutritional values (per serving, 1 slice)
Net carbs2.8 grams
Protein2.8 grams
Fat15.1 grams
Calories161 kcal
Calories from carbs 7%, protein 7%, fat 86%
Total carbs4.3 gramsFiber1.4 gramsSugars2.2 gramsSaturated fat7.7 gramsSodium31 mg(1% RDA)Magnesium21 mg(5% RDA)Potassium89 mg(4% EMR)
Ingredients (makes 16 servings)
Cookie base:
Icing:
- 1/4 cup full-fat cream cheese, softened (60 g/ 2.1 oz)
- 2 tbsp unsalted butter, softened (28 g/ 1 oz)
- 1/4 cup powdered Erythritol or Swerve (40 g/ 1.4 oz)
- 1 tsp sugar-free vanilla extract (4 g/ 0.15 oz)
- 1/2 cup heavy whipping cream (120 g/ 4.2 oz)
Toppings:
- 1 cup sliced strawberries (165 g/ 5.8 oz)
- 2/3 cup blueberries (100 g/ 3.5 oz)
Instructions
- Preheat oven to 175 °C/ 350 °F (conventional) or 155 °C/ 310 °F (fan assisted) and line a large baking sheet with parchment paper. In a large bowl mix together the cookie ingredients until a thick dough forms.
- Press into a large circle on the baking sheet and transfer to over for 10-15 minutes until golden.
- In a medium bowl beat together the icing ingredients until smooth or use a blender to combine. Spread the icing evenly over the cooled cookie.
- Top with sliced strawberries and blueberries. Cut into 16 equal squares to serve.
- Store covered in the refrigerator for up to 3 days.
Ingredient nutritional breakdown (per serving, 1 slice)
| Net carbs | Protein | Fat | Calories |
|---|
| Almond flour (blanched ground almonds, almond meal) |
| 0.5 g | 1.3 g | 3.3 g | 37 kcal |
| Coconut flour, organic |
| 0.3 g | 0.4 g | 0.4 g | 9 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0.1 g | 5.8 g | 51 kcal |
| Baking powder, gluten-free |
| 0 g | 0 g | 0 g | 0 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0 g | 0 g | 0 g | 1 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0 g | 0.4 g | 0.3 g | 4 kcal |
| Cream cheese, soft (full-fat) |
| 0.1 g | 0.3 g | 1.1 g | 9 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0 g | 1.4 g | 13 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0 g | 0 g | 0 g | 1 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 0.2 g | 0.1 g | 2.9 g | 27 kcal |
| Strawberries, fresh |
| 0.6 g | 0.1 g | 0 g | 3 kcal |
| Blueberries, fresh |
| 0.8 g | 0 g | 0 g | 4 kcal |
| Total per serving, 1 slice |
| 2.8 g | 2.8 g | 15.1 g | 161 kcal |
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