Low-Carb Fruit Pizza For the Fourth of July
Lauren Lester- Ready in 25m
- 2.8 g net carbs
- 161 kcal
- Serves 16
This post may contain affiliate links, see our disclaimer.
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.
Step-by-step
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.
Recipe
Low-Carb Fruit Pizza For the Fourth of July
★★★★★4.7A classic red, white and blue American dessert made low-carb. This sugar-free and grain-free patriotic sweet ...
- Hands on
- 15m
- Overall
- 25m
- Servings
- 16
- 2.8 g
- Net carbs
- 2.8 g
- Protein
- 15.1 g
- Fat
- 161
- kcal
Ingredients makes 16 servings
- Cookie base:
- Icing:
- Toppings:
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.
Nutrition per serving, 1 slice
Carbs 7%Protein 7%Fat 86% of calories
- Net carbs
- 2.8 g
- Total carbs
- 9.8 g
- Fiber
- 1.4 g
- Sugars
- 2.2 g
- Protein
- 2.8 g
- Fat
- 15.1 g
- Saturated fat
- 7.7 g
- Calories
- 161 kcal
- Sodium
- 31 mg · 1.33% RDA
- Magnesium
- 21 mg · 5.36% RDA
- Potassium
- 89 mg · 4.43% EMR
Nutrition by ingredient
| Per 1 slice | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Almond flour (blanched ground almonds, almond meal) | 0.5 g | 1.3 g | 3.3 g | 37 |
| Coconut flour, organic | 0.3 g | 0.4 g | 0.4 g | 9 |
| Erythritol (natural low-carb sweetener) | 0.2 g | 0 g | 0 g | 1 |
| Butter, unsalted, grass-fed | 0 g | 0.1 g | 5.8 g | 51 |
| Baking powder, gluten-free | 0 g | 0 g | 0 g | 0 |
| Vanilla extract, sugar-free, alcohol-based | 0 g | 0 g | 0 g | 1 |
| Egg, whole, fresh, raw (free-range or organic eggs) | 0 g | 0.4 g | 0.3 g | 4 |
| Cream cheese, soft (full-fat) | 0.1 g | 0.3 g | 1.1 g | 9 |
| Butter, unsalted, grass-fed | 0 g | 0 g | 1.4 g | 13 |
| Erythritol (natural low-carb sweetener) | 0.1 g | 0 g | 0 g | 1 |
| Vanilla extract, sugar-free, alcohol-based | 0 g | 0 g | 0 g | 1 |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) | 0.2 g | 0.1 g | 2.9 g | 27 |
| Strawberries, fresh | 0.6 g | 0.1 g | 0 g | 3 |
| Blueberries, fresh | 0.8 g | 0 g | 0 g | 4 |
| Total | 2.8 g | 2.8 g | 15.1 g | 161 |
Serving size 1 slice
- Gluten free
- Nightshade free
- Pork free
- Avocado free
- Fish free
- Shellfish free
- Beef free
- Pescatarian
- Vegetarian
You may also like
Red, White & Blue Berry Cream Jars
Low-Carb No Bake Cheesecake Bars
Super Creamy Keto Vanilla & Berry Popsicles
Quick Keto Mug Cheesecake
Keto New York Cheesecake
Keto Strawberry Chocolate Bark
Air Fryer Keto Vanilla Berry Pavlova
Keto Celebration Brownie Cake
Sweet Keto Protein Waffles
Air Fryer Keto Chocolate Pavlova
No Bake Keto New York Cheesecake Jars
Keto Strawberry Cheesecake Jars
5 Minute Keto Blender Blackberry Ice-Cream
Raspberry Cheesecake Keto Brownies
Low-Carb Berry Mug Cheesecake
Low-Carb Ombre Berry Celebration Cake
Comments & ratings (18)
The keto fruit pizza is delicious!
Thank you Mary!
Hello! I’m going to make this tomorrow but was wondering, it’s powdered (confectioners) sugar for the cake part as well?
Hi Lauren, I'm sorry to be just reading this now! For the cake you can use either powdered or granulated - both will work. The only one that has to be powdered is the one in the topping.
It tasted amazing!!! Was a huge hit!
Thank you Lauren, I'm glad you enjoyed!
Hi! I was wobdering can I swap ceeam.cheese for mascarpone? My eldest son doesn't like cheese at all and I think mascarpone is a milder taste...but as I've never dobe any icing I do not know how it will result...
Thks!!
Hi Blanca, mascarpone would be a fabulous alternative, I think it will actually make the topping fancier 😊
Served this on Independence Day. It was a hit with everybody—even the SAD people! It was so light after a great keto meal. One said it was the best keto dessert I had ever served! That’s saying a lot. Thanks so much for this recipe. 😊
Thank you so much, we appreciate your lovely feedback! ❤️
We cannot get heavy whipping cream here in this part of Canada. Will regular whipping cream work as well? Will it work to replace heavy whipping cream in all recipes?
Hi Joy, yes that will work! Any cream with 30-40% fat will work best.
My husband made the one large cookie for 4th of July into cookies and topped just like the 4th pizza. They were delicious 😋
I'm glad you enjoyed! 😊
Can I make this with using all coconut flour? I'm allergic to tree nuts. If so, what would be the amount of coconut flour?
Yes you can although the texture will be different (more chewy, less crispy on the edges). The rule of thumb is to use 1/3 cup coconut flour for every 1 cup of almond flour and add one more egg, possibly also some coconut oil or butter (depending on the texture). You could also use ground sunflower seeds instead (same amount as almond flour, substitute 1 cup of ground sunflower seeds for 1 cup of almond flour). I hope this helps!
I made this for my 4th of July bbq yesterday. Everyone loved it! People went for 2nds and 3rds especially the kids. I doubled the recipe and made into a rectangle. Thank you!
Thank you Katie, I'm glad you all enjoyed! ❤️