Keto fruit pizza with almond flour crust brings back the nostalgic dessert — a soft, buttery almond crust under silky cream cheese frosting and a tumble of fresh berries. Chill it well and slice it cold for clean, cheerful wedges. It's the make-ahead dessert that steals the show.
If you’ve ever been to a brunch or a bridal shower in the South, you’ve likely seen a gorgeous fruit pizza. I used to make a classic version with a giant sugar cookie crust for all my gatherings, and it was always the first thing to disappear. When I went keto, I thought this beautiful dessert was a thing of the past. I’m so thrilled to say I was wrong! This low-carb version, with its tender almond flour crust and sweet cream cheese spread, is every bit as delicious and stunning as the original. It’s a showstopper that proves you don’t have to miss out on your favorites.
Ingredients
• Crust
• 1¼ cups / 140 g (4.9 oz) finely ground blanched almond flour
• ⅓ cup / 67 g (2.36 oz) granular erythritol
• 1 teaspoon / 4 g (0.14 oz) baking powder
• 1 large egg
• 5 tablespoons / 70 g (2.47 oz) salted butter, softened
• 1 teaspoon / 5 ml (0.2 fl oz) vanilla extract
• Topping
• 5 ounces / 140 g (4.9 oz) cream cheese, softened
• 2 tablespoons / 25 g (0.88 oz) granular erythritol
• 1 tablespoon / 15 ml (0.5 fl oz) heavy whipping cream
• ½ cup / 75 g (2.65 oz) sliced fresh strawberries or whole raspberries
• ½ cup / 75 g (2.65 oz) fresh blueberries
Instructions
1. Prepare your station by preheating the oven to 350°F / 175°C. Lightly grease the bottom of a 9-inch springform pan.
2. To make the crust, whisk together the almond flour, erythritol, and baking powder in a small bowl. In a separate medium-sized bowl, whisk the egg, then stir in the softened butter and vanilla extract until combined.
3. Gradually add the dry flour mixture to the wet , stirring until a soft, uniform dough forms.
4. Press the crust mixture evenly into the bottom of the prepared springform pan. Bake for 12 to 14 minutes, or until the top is lightly browned and the edges are golden. Let the crust cool completely in the pan before proceeding.
5. While the crust cools, prepare the creamy topping. In a small bowl, use a spoon or hand mixer to beat the softened cream cheese, erythritol, and heavy cream until it’s completely smooth and spreadable.
6. Once the crust is fully cooled, carefully release it from the springform pan and place it on a serving platter. Spread the cream cheese mixture evenly over the top, leaving a small border.
7. Artfully arrange your fresh berries over the cream cheese layer. Feel free to get creative with the design!
8. Cover the fruit pizza and refrigerate for at least 2 hours to allow it to set. This step is crucial for the best texture and flavor. Serve chilled. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Nutritional Information
• Nutrition Information
• Serving: 1 slice | Servings: 8 | Calories: 275kcal | Fat: 25g (0.88 oz) | Protein: 7g (0.25 oz) | Total Carbs: 16g (0.56 oz) | Fiber: 3g (0.11 oz) | Erythritol: 11g (0.39 oz) | Net Carbs: 2g (0.07 oz)
Pro Tips
• For an extra-crisp crust, press the dough down firmly and evenly with the back of a spoon. For a perfectly smooth surface, slightly moisten your fingers with water to prevent the dough from sticking.
• Ensure your cream cheese is truly at room temperature. This is the secret to a silky-smooth, lump-free frosting. If you’re in a hurry, you can microwave it in 10-second bursts until softened.
• Pat your berries completely dry with a paper towel after washing them. Excess water can make the cream cheese topping runny and will soften the crust.
• Add a teaspoon of lemon zest to the cream cheese frosting for a bright, tangy flavor that beautifully complements the sweet berries and rich crust.
FAQ
Q: Is this fruit pizza gluten-free
A: Yes, this fruit pizza is naturally gluten-free because it uses a crust made from finely ground blanched almond flour instead of traditional wheat flour.
Q: How do I prevent a lumpy cream cheese topping
A: For a silky-smooth, lump-free topping, ensure your cream cheese is completely softened to room temperature before you beat it with the erythritol and heavy cream.
Q: Can I make this keto fruit pizza ahead of time
A: Absolutely. This dessert needs to be refrigerated for at least 2 hours to set properly, making it ideal to prepare in advance. It can be stored in the refrigerator for up to 2 days.
Q: What other fruits can I use on this low-carb pizza
A: The recipe suggests strawberries, raspberries, and blueberries as they are excellent low-carb options. You can also use other keto-friendly fruits like blackberries, but always be mindful of the total carb count.
Pro Tips
- Press the crust firmly and evenly into the pan with the back of a spoon; slightly moistened fingers stop the dough from sticking and leave a smooth surface.
- Let the baked crust cool completely before spreading the topping — warm crust melts the cream cheese layer and softens the whole base.
- Beat the cream cheese, erythritol, and heavy cream until completely smooth; truly room-temperature cream cheese is the secret (10-second microwave bursts if you're in a hurry).
- Pat the berries completely dry with a paper towel after washing — excess water makes the topping runny and softens the crust.
- Refrigerate the finished pizza at least 2 hours before serving so it sets, and stir a teaspoon of lemon zest into the frosting for a bright, tangy note. Leftovers keep 2 days in the fridge.
Frequently Asked Questions
Is fruit pizza actually keto?
This one is — the crust is almond flour and erythritol, and each slice lands at just 2 g of net carbs once the fiber and erythritol are counted.
Can I make the fruit pizza ahead of time?
Yes — it needs at least 2 hours in the refrigerator to set properly, and it's best eaten within 2 days, stored covered in the fridge.
Which berries work best on top?
Sliced fresh strawberries or whole raspberries with fresh blueberries, as the recipe builds it. Whatever you use, pat them completely dry first.
Why is my cream cheese topping lumpy?
The cream cheese wasn't soft enough. Let it come fully to room temperature — or microwave in 10-second bursts — before beating it with the erythritol and cream.
Recipe card below.
More Recipes You’ll Love
Keto Fruit Pizza with Almond Flour Crust
Ingredients
Method
- Prepare your station by preheating the oven to 350°F / 175°C. Lightly grease the bottom of a 9-inch springform pan.
- To make the crust, whisk together the almond flour, erythritol, and baking powder in a small bowl.
- In a separate medium-sized bowl, whisk the egg, then stir in the softened butter and vanilla extract until combined.
- Gradually add the dry flour mixture to the wet , stirring until a soft, uniform dough forms.
- Press the crust mixture evenly into the bottom of the prepared springform pan.
- Bake for 12 to 14 minutes, or until the top is lightly browned and the edges are golden.
- Let the crust cool completely in the pan before proceeding.
- While the crust cools, prepare the creamy topping.
- In a small bowl, use a spoon or hand mixer to beat the softened cream cheese, erythritol, and heavy cream until it's completely smooth and spreadable.
- Once the crust is fully cooled, carefully release it from the springform pan and place it on a serving platter.
- Spread the cream cheese mixture evenly over the top, leaving a small border.
- Artfully arrange your fresh berries over the cream cheese layer. Feel free to get creative with the design!
- Cover the fruit pizza and refrigerate for at least 2 hours to allow it to set. This step is crucial for the best texture and flavor.
- Serve chilled. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Pat your berries completely dry with a paper towel after washing them. Excess water can make the cream cheese topping runny and will soften the crust.
- Add a teaspoon of lemon zest to the cream cheese frosting for a bright, tangy flavor that beautifully complements the sweet berries and rich crust.
