Ingredients:

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup keto granular sweetener (e.g., Erythritol/Monk Fruit blend)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract (for crust)
  • 2 cups fine blanched almond flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1/2 cup sugar-free chocolate chips (minimum 85% cacao)
  • 8 ounces full-fat cream cheese, softened
  • 1/2 cup heavy cream (double cream), cold
  • 1/2 cup keto powdered sweetener (e.g., Erythritol/Monk Fruit blend)
  • 1/2 teaspoon vanilla extract (for frosting)
  • 1/2 cup fresh raspberries
  • 1/4 cup fresh blueberries
  • 2 tablespoons sliced almonds, toasted

Instructions:

  1. Preheat oven to 350°F (175°C). Line the 12-inch pan with parchment paper, leaving an overhang to assist with removal.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter and granular keto sweetener on medium speed until light and fluffy (about 3 minutes).
  3. Beat in the egg and vanilla extract until just combined, scraping down the sides of the bowl.
  4. In a separate bowl, whisk together the almond flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a thick dough forms. Stir in the sugar-free chocolate chips by hand.
  5. Wrap the dough tightly in plastic wrap and chill in the refrigerator for 30 minutes. This prevents the dough from spreading excessively during baking.
  6. Unwrap the chilled dough and press it evenly into the prepared pizza pan, creating a slight raised rim around the edges, much like a regular pizza crust.
  7. Bake for 18–20 minutes, or until the edges are light golden brown and the center is set. Transfer the pan to a wire rack and allow the cookie crust to cool completely (about 45 minutes).
  8. Using the chilled bowl of the stand mixer fitted with the whisk attachment, whip the cold heavy cream until soft peaks form. Transfer the whipped cream to a separate bowl and set aside.
  9. Beat the softened cream cheese, powdered sweetener, and vanilla extract until completely smooth, light, and lump-free.
  10. Gently fold the reserved whipped cream into the cream cheese mixture using a rubber spatula. Do not overmix, or it will deflate.
  11. Spread the Cloud Cream frosting evenly over the cooled cookie crust.
  12. Arrange the fresh raspberries and blueberries artfully over the cream. Sprinkle the toasted sliced almonds across the top.
  13. For the cleanest slices, refrigerate the assembled Keto Cookie Pizza for at least 30 minutes before cutting and serving.