This Keto-Friendly Berry Cream Cheese Fruit Pizza features a tender almond-coconut flour crust, a luscious honey-sweetened cream cheese “frosting,” and a colorful crown of fresh berries.
It’s the perfect make-ahead dessert or brunch centerpiece that satisfies your sweet tooth while keeping carbs in check.
Why You’ll Love This Recipe
Low-Carb Indulgence: Grain-free crust and naturally sweetened topping.
Creamy & Tangy: The Greek yogurt–cream cheese filling balances sweetness with bright lemon zest.
Vibrant Presentation: A rainbow of berries makes it a show-stopping dessert.
Make-Ahead Friendly: Bake the crust and whip the filling in advance; assemble just before serving.
Gluten-Free & Sugar-Smart: Almond flour base and honey in moderation.
What You’ll Need (Ingredient Highlights)
For the Crust
Almond flour & coconut flour: Grain-free structure and tender crumb
Egg & vanilla extract: Binders for richness and aroma
Honey & coconut oil: Natural sweetness and moisture
Baking soda & salt: Light lift and flavor balance
For the Filling
Cream cheese & Greek yogurt: Silky, tangy base
Honey & lemon zest: Sweetness and bright citrus notes
For the Topping
Blueberries, strawberries & blackberries: Fresh, colorful fruit bursts
Pro Tips Before You Start
Soften Well: Bring coconut oil and cream cheese to room temp for easy mixing.
Nonstick Pan: Grease your pan liberally to release the crust intact.
Wet Hands Trick: Wet your hands slightly to prevent dough from sticking when kneading.
Spaced Baking: Bake just until edges turn golden—overbaking dries the crust.
Chill Before Serving: Let the assembled pizza rest 15–20 minutes in the fridge so the filling firms up.
How to Make Keto-Friendly Berry Cream Cheese Fruit Pizza
Step 1: Preheat & Prep
Preheat oven to 350°F. Grease a 10″ round or cast-iron pan.
Step 2: Mix Wet & Dry
In one bowl, whisk egg, vanilla, honey, and softened coconut oil.
In another, stir almond flour, coconut flour, baking soda, and salt.
Step 3: Form the Crust
Gradually add dry to wet; knead into a ball (wet hands prevent sticking).
Press evenly into the pan. Use a greased spatula to free the edges.
Step 4: Bake
Bake 14–17 minutes until golden around the rim.
Let cool completely before removing.
Step 5: Prepare Filling
Blend cream cheese, Greek yogurt, honey, and lemon zest until smooth and creamy.
Step 6: Assemble & Chill
Spread filling over the cooled crust.
Arrange berries on top and sprinkle extra lemon zest.
Chill 15–20 minutes.
What to Serve With It
Mint-Infused Water: Refreshing palate cleanser.
Sparkling Tea: Light, bubbly contrast.
Whipped Coconut Cream: Dairy-free extra creaminess.
Espresso or Black Coffee: Balances the sweetness.
Variations & Substitutions
Nut-Free: Use sunflower-seed flour in place of almond flour.
Vegan: Swap eggs for a flax “egg” (1 Tbsp flax + 3 Tbsp water) and use dairy-free yogurt.
Berry Mix-Up: Add raspberries or kiwi slices for extra color.
Sugar-Free: Replace honey with allulose or erythritol syrup.
Storage Tips
Refrigerate: Store covered up to 3 days; filling firms up and flavors meld.
Avoid Freezing: Berries and filling can become watery upon thaw.
FAQs
Can I use regular yogurt?
Full-fat yogurt works but may yield a thinner filling—strain if needed.
Why does my crust crack?
Overbaking or too little coconut oil; watch the edges for golden color.
Can I halve the recipe?
Use a smaller 8″ pan and bake 12–14 minutes.
How do I prevent soggy crust?
Cool crust fully before adding filling and fruit.
Is this dessert keto?
Yes—moderate honey and grain-free flours keep net carbs low.
What if I don’t have coconut flour?
Use extra almond flour and reduce flour total by ¼ cup.
Can I prep the filling ahead?
Yes—blend and refrigerate up to a day in advance; stir before using.
Final Thoughts
This Keto-Friendly Berry Cream Cheese Fruit Pizza proves that healthy desserts can be dazzling.
With its tender grain-free crust, silky filling, and jewel-bright berries, it’s a fuss-free showstopper that keeps you on track without sacrificing flavor.
Slice into guilt-free indulgence today!
