Name: Keto Fruit Pizza Sugar Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 12
Cuisine: American
Ingredients: 1 cup almond flour; 1/4 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1/4 cup monk fruit sweetener; 1/4 cup butter, melted; 1/2 teaspoon vanilla extract; 1 tablespoon unsweetened almond butter; 1/4 cup butter, softened; 1 cup Swerve confectioners; 1 tablespoon unsweetened almond milk

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These keto fruit pizza sugar cookies are the perfect low-carb and gluten-free sweet treat.

fruit pizza cookie on a wire rack top view

I don’t know about anyone else, but this year felt like it flew right by. Far too quickly I might add. I’m finishing out the year with one more batch of cookies.

These keto fruit pizza sugar cookies are the best of both worlds. Cookies, frosting and fruit. Fruit makes them even healthier, right? I’m going to say yes! Even better, these cookies are low-carb and gluten-free too.

Why you’ll love this recipe

Great way to eat fruit
Low in sugar
Delicious sweet treat

fruit pizza cookies on a wire rack with one cookie in focus side view

Ingredients

What you’ll need to make this recipe.

Almond flour
Baking powder
Salt
Baking soda
Monk fruit sweetener
Vanilla extract
Unsweetened almond milk
Butter
Swerve confectioners

fruit pizza cookies on a wire rack on a wood background

How to make this recipe

1 – Preheat the oven to 325 degrees.

2 – Add the almond flour, baking powder, salt, baking soda, and monk fruit sweetener to a bowl. Mix all the ingredients together.

If you’ve never worked with monk fruit before, it’s the perfect white sugar substitute. It contains zero calories and carbs, and it works as a 1:1 ratio in replacing white sugar.

3 – In a separate bowl, combine the melted butter, vanilla extract and almond milk.

4 – Stir the butter mixture into the dry ingredients until everything is well combined. Place the dough in the fridge for about an hour to chill.

5 – Once the dough is chilled, line a baking sheet with parchment paper. Roll dough into about 1” balls. The dough should make about 12 cookies.

Place the balls, evenly spread out, on the cookie sheet. With the bottom of a cup or the palm of your hand, gently smash down the balls into ¼”-thick cookies.

6 – Bake the cookies for 10 minutes. The cookies will be very soft when you take them out of the oven. Leave them on the cookie sheet to completely cool, which is about 30 minutes.

sugar cookies uncooked on a baking sheet lined with parchment paper

7 – While the cookies are cooling, add the softened butter, confectioners’ sugar and almond milk to a bowl to make the frosting.

8 – Mix all the ingredients together well until a smooth frosting forms. Then, chop up the raspberries and kiwis and set aside. Once the cookies are cool, spread about 1 tablespoon of frosting on to each cookie and top with fruit.

How do I store my homemade cookies?

Fruit pizza cookies will last for up to 3 days in the refrigerator. Unfrosted or topped with fruit, can be stored at room temperature for put to 4 days. Unbaked cookie dough can be stored in the refrigerator for up to 3 days.

Calories per serving (1 cookie): 129

Yield: 12 Servings

Keto Fruit Pizza Sugar Cookies

These keto fruit pizza sugar cookies are the perfect low-carb and gluten-free sweet treat.

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Ingredients

For Cookies

1 cup almond flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup monk fruit sweetener
1/4 cup butter, melted
1/2 teaspoon vanilla extract
1 tablespoon unsweetened almond butter

For Frosting

1/4 cup butter, softened
1 cup Swerve confectioners
1 tablespoon unsweetened almond milk

Instructions

Preheat oven to 325°. In a large bowl, combine dry ingredients well. In a seperate bowl, add the melted butter and stir in the confectioners sugar and milk.
Pour dry ingredients into wet ingredients and mix until all ingredients are thoroughly combined. Place in refrigerator for 1 hour to chill.
Line baking sheet with parchment paper. Form dough into 12 1"-thick balls. Place evenly on baking sheet. With bottom of cup, or palm of hand, press the balls into 1/4"-thick cookies.
Bake cookies for 10 minutes. They will look underdone when you take them out. Leave cookies on baking sheet until fully cooled, about 30 minutes.
Place ingredients for frosting in a large bowl and mix until well combined. Frost each cookie with about 1 tbsp of frosting. Top with chopped up kiwis, raspberries, and blueberries, or your favorite fruit.