yield: 8 servings
prep time: 15 minutes, plus 2 hours to chill
cook time: 14 minutes
Different variations of fruit pizza or, as some people call it, dessert pizza, can be found at brunches and special events (especially showers!) in the South. The version I used to serve at gatherings I hosted had a sugar cookie crust. When I went keto, I really missed this dessert, and I wanted to make something similar that was low-carb. This version is just as delicious as the high-carb original, and it’s so pretty! Feel free to use your favorite berries.
CRUST:
• 1¼ cups finely ground blanched almond flour
• ⅓ cup granular erythritol
• 1 teaspoon baking powder
• 1 large egg
• 5 tablespoons salted butter, softened
• 1 teaspoon vanilla extract
TOPPINGS:
• 5 ounces cream cheese (1/2 cup plus 2 tablespoons), softened
• 2 tablespoons granular erythritol
• 1 tablespoon heavy whipping cream
• ½ cup sliced fresh strawberries or whole raspberries
• ½ cup fresh blueberries
1. Preheat the oven to 350°F and grease the bottom of a 9-inch springform pan.
2. Make the crust: In a small bowl, whisk together the almond flour, erythritol, and baking powder. In a medium-sized bowl, whisk the egg, then stir in the butter and vanilla extract. Stir in the flour mixture, a little at a time, until well combined.
3. Spread the crust mixture evenly in the prepared pan and bake for 12 to 14 minutes, until lightly browned on top and around the edges. Allow the crust to cool completely before releasing it from the pan.
4. While the crust is cooling, prepare the toppings. In a small bowl, use a spoon to beat the cream cheese, erythritol, and cream until completely combined. Spread evenly over the cooled crust. Garnish with fresh berries.
5. Cover and refrigerate the pizza for at least 2 hours before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
SPECIAL EQUIPMENT: 9-inch springform pan
