Mini Low Carb Fruit Pizzas (Low Carb, Sugar-Free, Keto-Friendly)

Looking for a refreshing, low-carb dessert that’s easy to make and totally customizable? These Mini Low Carb Fruit Pizzas are a delicious, Low Carb treat that combines a buttery cookie crust with creamy vanilla topping and your favorite on-plan fruits. Made in muffin tins for perfect portion control, they’re great for parties or a make-ahead sweet treat!

Why You’ll Love These Mini Fruit Pizzas:

Low Carb-friendly

Gluten-free and low-carb

Kid-approved and easy to customize

Perfect for summer and patriotic holidays

So incredibly easy to make! I find these desserts to be so much easier than their sugar-filled counterparts.

Cookie Crust Ingredients:

1 ½ cups almond flour

3 tablespoons sweetener of choice

1 stick (½ cup) butter, melted

1 teaspoon vanilla extract

1 egg

Instructions:

Mix all ingredients together in a medium bowl.

Chill dough in the refrigerator until it’s slightly firm—about 15–30 minutes.

Grease a muffin tin and evenly divide dough into 12 wells (my silicone pan is a little bigger than my regular muffin tin, so you might get more than 12) pressing the dough to form a cookie.

Bake at 350°F for 10 plus minutes. Baking time will vary depending on the thickness—look for lightly golden edges.

Let cool completely in the pan before removing.

Creamy Topping:

6 oz cream cheese, softened

1 tablespoon heavy cream

1 tablespoon almond milk

¼–½ cup powdered sweetener (adjust to your preferred sweetness)

1 teaspoon vanilla

Instructions:

Beat together all ingredients until smooth and creamy.

Once the cookie bases are cooled, spoon or pipe the frosting on top.

Topping Ideas:

Sliced strawberries

Blueberries

Raspberries

A few slivers of kiwi or peaches (sparingly, for personal choice)

A sprinkle of unsweetened coconut flakes

Sugar-free chocolate shavings for a fun twist

Use your imagination. I just went with a patriotic theme this time.

Tips for Success:

Make sure your crusts cool fully before frosting.

If you’re prepping ahead, store the bases and topping separately, and assemble before serving.

Undecorated, these store well in the fridge for 3–4 days.

Serving Suggestions:

Serve these mini fruit pizzas at brunches, picnics, or summer barbecues. They’re also a great way to get your kids involved in the kitchen—just set up a topping station and let them decorate their own! I made these for Father’s day. They were a hit with everyone except for 1 person. We all have our own level of pickiness and I couldn’t believe how much these were a hit (I am the only one in my family that follows Low Carb, so their taste buds are used to sugar).

Easy Mini Fruit Pizzas- Low Carb

Course Dessert

Cuisine American

Ingredients

1 1/2 C Almond Flour
3 T Sweetener of choice. I used a Monkfruit sweetener.
1 Stick Butter, melted
1 M/L Egg
1 t Vanilla

Frosting Ingredients

6 oz Block of Cream cheese at room temperature, I used reduced fat
1 T Heavy Cream
1 T Almond milk
1/4-1/2 C Powdered Sweetener Make as sweet as you need. I am sensitive to the cooling effect, so I get it to just under that feeling for me and hubby.
1 t Vanilla

Instructions

Mix all of the cookie ingredients together. If your dough feels a little "loose", place in the fridge for a bit.
I used a cookie scoop to pretty evenly place the dough in my muffin pans. I did spray a tiny bit of spray and spread around with a pastry brush.
Carefully spread the cookie dough in the pan. It doesn't have to be perfect.
After baking until the edges are a little brown, remove them. I should have baked another minute or two.
I carefully dumped (I just turned the muffin pans over) onto a cooling rack.
Make the frosting. I beat the cream cheese and then added everything else.
Spread the frosting on top of each cookie.
Decorate as desired.