Delightful Keto Fruit Dessert Recipes: Guilt-Free Indulgence

For those following a ketogenic lifestyle, the world of desserts can often feel limited. However, with a little creativity, it's entirely possible to enjoy delicious and satisfying fruit-based desserts that align with your dietary goals. This article explores a variety of keto fruit dessert recipes, offering a range of options from pizzas to mousses and crisps.

Keto Fruit Pizza: A Berry Extravaganza

This Low Carb Fruit Pizza is Keto, Gluten Free and Nut Free, Almond flour free! The keto fruit pizza is a colorful and delicious dessert that's perfect for summer gatherings. It features a sweet, cookie-like crust, a creamy frosting, and a vibrant assortment of fresh berries. This recipe has been on my Foodie-To-Do List for a long time! Just 2 grams of net carbs per serving or 4 total carbs. I’ve made this for Memorial Day as well as the Fourth of July and each time, it’s been a winner with everyone.

Ingredients for the Keto Fruit Pizza

• Crust: The base of this pizza is a keto-friendly cookie crust made with almond flour, butter, sweetener, and vanilla extract. Prepare my vanilla wafer cookie recipe and rather than turn into a roll for slicing cookies, spread onto a baking pan lined with parchment paper. My rectangle shape measured 8 by 12. Bake for 12-14 minutes or until golden brown. You can use any sweetener of choice that equals about 1/2 cup of sugar, Lakanto Monk Fruit is a great option.
• Frosting: A sugar-free cream cheese icing provides the perfect creamy and sweet complement to the crust and berries. I covered our cooled crust with a cream cheese icing. Vanilla Liquid Stevia- you can really use favorite sweetener. Place the cream cheese, heavy cream, vanilla extract and stevia in a stand mixer and blend on high until the consistency is that of frosting. Spread evenly over cooled cookie crust.
• Toppings: The star of the show is the fresh berries! Arrange blueberries in the left corner. I made 5 rows across, with 8 berries in each row. Arrange 5 rows of raspberries across cookie. I always like to do that. You can really use whatever fresh fruit toppings you want on this great dessert pizza. You can choose one of two frosting options I have.

Making the Keto Fruit Pizza

1. Prepare the crust: Preheat oven to 350 degrees F. Prepare my vanilla wafer cookie recipe and rather than turn into a roll for slicing cookies, spread onto a baking pan lined with parchment. My rectangle shape measured 8 by 12.Bake for 12-14 minutes or until golden brown. Allow to cool completely.
2. Make the frosting: Place the cream cheese, heavy cream, vanilla extract and stevia in a stand mixer and blend on high until the consistency is that of frosting.Spread evenly over cooled cookie.
3. Assemble the pizza: Arrange blueberries in the left corner. Do you love pizza but feel guilty about eating it because of the carbs? This keto fruit pizza recipe is a guilt-free, low carb version that will satisfy your cravings. The crust is made with almond flour, coconut oil and eggs. The toppings are fresh berries such as strawberries, blueberries, blackberries, raspberries or any other berry you like! This post may include Amazon or other affiliate links. It's keto dessert you can feel good about eating any day of the week. It has 131 calories and 1 gram net carbs per keto fruit pizza serving (not including the berries, be sure to add the ones you use in!) so you won't go over your daily carb limit while enjoying this keto dessert! Want to make this keto fruit pizza recipe even easier?

Tips for the Perfect Pizza

• Sweetener: You can use any sweetener of choice that equals about 1/2 cup of sugar, Lakanto Monk Fruit is a great option.
• Fruit Variations: You can really use whatever fresh fruit toppings you want on this great dessert pizza.
• Serving: Bake pizza cookie crust, cool, make the frosting, add your favorite berries to decorate and you’re done. This will become your next family favorite fun dessert!

Keto Blackberry Fool: A Simple Berry Delight

A fool (not the silly human-kind, lol) is traditionally an English dessert involving whipped cream or custard with fruit. A mousse is typically a French dessert whipped with egg whites or cream with gelatin. Although I usually use cream cheese instead of raw egg whites in my mousse recipe. Do you need to refrigerate this dessert for it to set or thicken?No, it is ready to eat as soon as you prepare it, and you can serve it immediately. Can I make this dessert in advance?Yes, you can make this in advance and store covered in the refrigerator for up to 3 days. Can I make this with other kinds of berries?You can use raspberries instead of blackberries.

Ingredients for the Keto Blackberry Fool

• Blackberries
• Granulated sweetener
• Lemon juice
• Heavy whipping cream
• Vanilla

Making the Keto Blackberry Fool

1. In blender or processor combine: blackberries, ¼ cup of granulated sweetener, and lemon juice. Pulse until puréed. Set aside.
2. In a stand mixer or large bowl with an electric hand mixer, add heavy whipping cream. Beat on high until firm peaks form, and when you lift the beater, the cream sticks and does not fall off (can take 4 to 6 minutes). Add vanilla and turn the mixer to medium, and slowly add remaining granulated sweetener a little at a time until blended and the whipped cream is thicker like a frosting. Turn off mixer.
3. Add ⅔ of the blackberry puree to the whipped cream mixture and very gently fold in (do not mix in or stir in fully, as it should be streaky in the cream).
4. In a 2.5 to 3.5-ounce dessert cup or 2.5 to 3.5-ounce shot glass, add 1 tablespoon of the remaining blackberry puree to the bottom of each cup. Add the whipped blackberry cream to the dessert cup and fill it to the top. Use any remaining blackberry puree to drizzle over the top. Serve immediately, or cover and refrigerate to serve later. Store covered in the fridge for up to 3 days.

Keto Cheesecake Parfait: Layered Creaminess

This Keto Cheesecake Parfait is a sugar-free, no bake dessert layered with creamy cheesecake filling and fresh berries. Cover and refrigerate parfaits for up to 3 days. When you make this recipe, please comment below and let me know what you think.

Ingredients for the Keto Cheesecake Parfait

• Cream cheese
• Powdered monkfruit
• Heavy cream
• Lemon juice
• Lemon zest

Making the Keto Cheesecake Parfait

1. In a medium bowl, beat cream cheese until creamy and smooth.
2. Add the powdered monkfruit and heavy cream and mix until combined.
3. Add the lemon juice and lemon zest.

Easy Lemon Berry Keto Cream Cheese Dessert: A Fluffy Delight

This Easy Lemon Berry Keto Cream Cheese Dessert is one of my favorite “fluff” recipes. This light recipe is easy to make, and it tastes incredible with the sweet berry flavors combined with tangy lemon. I’ve also seen many people comment in different keto groups that they can’t find keto desserts they enjoy. The texture in keto baking is entirely different. If you haven’t had “the real stuff” in a while, you will enjoy keto treats. That being said, I did find that even in my first week, I enjoyed these kinds of “fluff” desserts since they don’t contain any flour, and the texture is exactly like the full carb counterparts. I love Peanut Butter Fluff and Pumpkin Fluff, so I thought, why not stick with recipes that I know are amazing and that most people enjoy and make a couple of tweaks to make a keto fun dessert. Step 4: Refrigerate and serve. (The longer you beat the Lemon Berry keto cream cheese dessert, it begins to turn a light pink color.

Read also: Easy Low-Carb Cheese Crackers

Tips for the Perfect Fluff

• When beating heavy whipping cream to stiff peaks, make sure your bowl and beaters are completely dry first.
• Make sure your cream cheese is at room temperature and completely softened. Otherwise, you’ll have chunks of cream cheese in this strawberry keto cream cheese dessert.
• The longer you beat the Lemon Berry keto cream cheese dessert, it begins to turn a light pink color.
• It is so easy to whip up in just a few minutes. You can eat it right away.
• Sugar Alcohols from Lakanto Monkfruit Powdered are not included in the nutritional information since most do not count towards carbs.
• This Lemon Berry Keto Cream Cheese Dessert is 2g net carbs per serving.
• Sure! For a frozen treat, you can pop it in the freezer for an hour or so just before it freezes all the way through and it tastes like ice cream.
• As long as it fits your keto lifestyle, you can add on whatever toppings you would like. I like to add a few more berries on top to give it an even fruitier taste.
• If you are new to the keto diet and looking for some help, I’d recommend starting with our Guide to Beginning the Keto Diet. I have compiled a great list of resources for the Keto Diet for Beginners that will be helpful. Make sure to check out and bookmark my Keto/low carb recipe index.
• My hubby loves everything chocolate and peanut butter, unlike me, who prefers fruity desserts. This Lemon Berry Keto Cream Cheese Dessert Fluff is such a light dessert. You can whip up this Lemon Berry Keto Cream Cheese low carb dessert in minutes to satisfy your sweet tooth! This simple keto dessert recipe is a favorite with light flavor!

Keto-Friendly Blackberry Clafoutis: A French Classic, Keto-Style

Our Easy Keto-Friendly Blackberry Clafoutis (pronounced kla-foo-TEE) recipe brings a traditional French dessert to the low-carb table. This creamy dessert takes only minutes to pop in the oven and can be part of a keto, low-carb, gluten-free, dairy-free, Atkins, Paleo, or Banting diet. Report this adDisclaimer: Some of the links on this site are affiliate links which means we make a small commission from any sales to help keep the recipes coming! You do not pay any more. Thank you for your support!The recipeThis Easy Keto-Friendly Blackberry Clafoutis recipe combines a creamy vanilla-scented custard with plump, juicy blackberries. The custard contains just a touch a sweetener and doesn’t overwhelm the flavor of the berries. Rather, it really lets that berry flavor to shine through.While the name of this dessert may make it sound complicated, this clafoutis is really a breeze to make. It starts with lining a baking dish with fresh blackberries.Next, the batter made by simply blending the ingredients in a blender. Finally, the batter is poured over the berries and the dish is ready to bake. The whole process takes just minutes to get the clafoutis into the oven. The InspirationThis recipe was, of course, inspired by Julia Child’s recipe. I love checking out traditional recipes and making low-carb versions of classic recipes. I couldn’t resist making a low-carb version of Julia’s mainstay.What is a Clafoutis?When it comes to desserts, the French really have it figured out-rich, sinful sweets that satisfy the sweet tooth. One traditional French country dessert is the Clafoutis. A clafoutis reminds me of a bit of a dutch baby jeweled with fruit.The clafoutis is traditionally made with cherries-usually with the pits still in. However is often made with whatever fresh fruit is on hand, including plums, pears, apples, and berries.It’s a country dessert and not meant to be fussy. In fact, a clafoutis makes a perfect dessert for a busy day.

Ingredients for the Keto-Friendly Blackberry Clafoutis

• coconut oil or butter (for greasing pan)
• 2 cups fresh blackberries (about 8 ounces)
• 1/2 cup unsweetened original almond milk
• 3/4 cup coconut milk (the thick stuff from a can
• 3 large eggs
• 1/3 cup super fine almond flour
• 1/4 cup granulated stevia/erythritol blend (Pyure)
• 2 teaspoons vanilla extract
• 1/8 teaspoon sea salt

Making the Keto-Friendly Blackberry Clafoutis

1. Preheat oven to 350º Fahrenheit. Grease a 9" round baking dish or pie pan with butter or coconut oil.
2. Arrange blackberries in a single layer in the prepared pan.
3. Add almond milk, coconut milk, eggs, almond flour, stevia/erythritol blend, vanilla extract, and sea salt to a blender.
4. Pulse the blender a few times to thoroughly blend the custard ingredients.
5. Pour the custard into the prepared baking dish over the blackberries.
6. Bake the clafoutis in the preheated oven for 40-50 minutes or until center is set and a knife inserted in the center comes out clean.
7. Allow to cool about 10 minutes to allow the custard to set before cutting. If desired, dust with powdered erythritol or inulin to garnish.

Tips and Variations

• My Low-Carb VersionWhile I love cherries, they are a bit too high in carbs to use in the quantity needed for a clafoutis. Because of this, I chose to use blackberries instead.I also needed to make other alterations to make the recipe low-carb and gluten-free. Not only did I need to make changes with the sweetener, but I had to alter the traditional wheat flour to a low-carb flour instead. I know that many of my followers follow a dairy-free diet as well as a low-carb diet, so I like to make recipes work for everyone. After several test runs, I found that coconut milk works as well in this recipe as heavy cream. If you’re not dairy-free, feel free to substitute some heavy whipping cream for the coconut milk in the recipe.
• First of all, this is a recipe that is easy to make your own. You can use blueberries or strawberries instead of blackberries. A touch of lemon zest or extract would be a delightful addition. Of course, remember that each change will affect the nutritional values.While I have not tested this recipe using frozen berries, I suspect that they would work fine. Simply defrost them and dry them well first. They may bleed color and not hold their shape as well as fresh berries do.
• Finally, while this may be considered a dessert, you could also serve this Easy Keto-Friendly Blackberry Clafoutis for breakfast or brunch. The best time to serve this dish is while it’s still warm from the oven. Be sure to let it set for a few minutes after removing from the oven, however, so that you can cut it.I like to dust a bit of powdered erythritol on top to garnish, but a bit of whipped cream would top it off nicely as well.

Keto Berry Crisp: A Warm and Comforting Dessert

This Keto Berry Crisp is made with a mixture of juicy blueberries, blackberries, and raspberries all topped off with a crisp, buttery topping. Oh boy, am I excited to share this keto berry crisp recipe with you! Nothing says summer to me quite like a sweet treat that’s bursting with fresh berries. The rich, buttery topping is a breeze to mix up (one bowl, stir together with a fork, boom, done!) and nothing beats sticky berries that have baked until the juices are bursting out. Not much of a cobbler fan? This post contains affiliate links.

Ingredients for the Keto Berry Crisp

• Fresh Berries - We’re using fresh raspberries, blackberries, and blueberries.
• Xanthan Gum - The xanthan gum works as a low carb and gluten free thickening agent. There is a lot of juice in fresh berries that’ll get released as it bakes. This will help keep the dish from becoming soupy.
• Sweetener - We use and love Lakanto products. We’re using their original sweetener in this recipe. It bakes and tastes like real sugar with no impact on blood glucose, so it can be counted as ZERO net carbs!
• Almond Flour - We prefer finely ground almond flour.
• Sweetener - While you can use the classic sweetener if that’s all you have on hand, we love the brown sugar replacement from Lakanto in the topping. Shop Keto IngredientsWe use Thrive Market for a lot of our specialty ingredients and keto snacks or products.

Making the Keto Berry Crisp

1. Everything mixes together in 2 bowls - one for the filling, one for the topping. Takes about 10 minutes of hands on time and then 25 minutes in the oven.
2. Filling - To get started you’ll prepare the sweet triple berry filling. Add the blackberries, raspberries, and blueberries to a large mixing bowl along with the sweetener, lemon juice, and xanthan gum.
3. Topping - In another mixing bowl add the almond flour, melted butter, sweetener, and cinnamon.
4. Sprinkle - Once you’ve finished preparing the topping you know what to do!
5. Bake - Pop this in the oven for 25 minutes. The topping should be a crisp golden brown with a bubbly, juicy berry filling! Let it cool for 5 minutes before serving.

Tips and Variations

• Xanthan gum has an odd name, but it’s just a soluble fiber used as a low carb thickener and stabilizer used in many products, including salad dressings and toothpastes. It’s in many commercial products and we use it at home to thicken foods, such as in our keto beef stew or to thicken up the juices in this berry crisp.
• How to store berry crisp?You can keep the baked keto berry crisp stored in the refrigerator for about 3 days. Make sure it is well wrapped or in an airtight container.
• Can I use frozen berries?We’ve only tested this recipe with fresh berries, but frozen would likely work. We would thaw them first. There may be more liquid at the bottom of the dish as well.
• Preheat oven to 375 degrees.Add the blackberries, raspberries, blueberries, xanthan gum, sweetener, and lemon juice to a bowl and stir well to coat the berries.
• Berries: We’ve only tested this recipe with fresh fruit. If you want to try with frozen, I would recommend thawing the fruit and draining any excess liquid off.
• Xanthan Gum: This is a natural thickener used in many commercial products. A little goes a long way and it will last for years in your pantry.
• Nutrition: Nutrition is calculated based on 8 servings. We just spooned this into 8 equal-sized portions. We did not measure by volume.

Keto Strawberry Tiramisu: An Italian Classic, Reimagined

This keto strawberry tiramisu is a simple dessert that is perfect for summer. Layers of low carb sponge cake, strawberries and mascarpone makes a creamy dessert you will love. If you are looking for an easy strawberry low carb dessert, then give this a try. We love tiramisu and what’s not to love about it? Layers of cream and sponge with great strong flavours. I’ve made tiramisu versions of cupcake and cheesecake, but this time have created a summer version with strawberries. I feel that I am a bit fast and loose with calling this a strawberry tiramisu as there’s no alcohol or coffee in it. I did ponder upon called this a trifle as it’s layers of strawberries, sponge and cream. I prefer a tiramisu over a trifle, so tiramisu it is!

Tips for the Perfect Tiramisu

• This strawberry tiramisu is better the next day. The cream and layers set, and the flavours develop. I made the fatal error of going out for “shenigans” with my friends and leaving the half eaten strawberry tiramisu with the Chief Taster for the night. I never saw it again. He says he gave it a good home.
• TIRAMISU TIPSI used coconut flour for the sponge layer, but you could use almond flour instead. Use 2 cups of almond flour for the sponge recipe in place of the coconut flour.
• The tin for the sponge was an 8inch square brownie baking tin. Any shaped cake tin will do as you are going to cut it after it is baked.
• Rather than assemble the tiramisu in a serving dish, how about individual glasses? Adding alcohol is up to you. I haven’t in this strawberry tiramisu recipe, but a sprinkle of white rum would not be a bad choice.
• Try this with a low carb chocolate cake for a delicious twist

Making the Keto Strawberry Tiramisu

1. HOW TO MAKE A STRAWBERRY TIRAMISU
2. Make Strawberry sauce
3. Whip cream mixture
4. Bake vanilla cake
5. Cut cake into strips
6. Bottom layer of sauce
7. Add sponges
8. Cover with cream & strawberries
9. Repeat layers

Variations and Confessions

• I do have a confession about this recipe. When I first made it, I accidentally used ricotta instead of mascarpone. There was a tub of each in the same drawer in the fridge. I was probably talking to one of the cats or dogs as I reached in for the tub and never checked it. It tasted okay, I never told the Chief Taster and he scoffed it happily. I found it better the next day though.

Ingredients

• STRAWBERRY SAUCEChop the strawberries into small pieces and place in a saucepan.Add the lemon juice, erythritol and water and cook for 5 minutes on a medium heat until the strawberries are slightly soft. Add more water if the mixture becomes too dry.Remove from the heat and set aside to cool.
• VANILLA SPONGEPre-heat oven to 180C/350F degreesLine a 8-inch square baking tin with parchment paperWhisk the butter with the erythritol until creamyAdd the egg yolks and vanilla and continue to whisk.Add the coconut flour, salt and baking powder and mix well.Add the water if the mixture is too stiff. In a separate bowl whisk the egg whites to stiff peaks.Gently fold in the egg whites and mix until combinedSpoon into the tin, evenly smooth out the cake mixture.Bake for 25 minutes until the sponge is golden and firm.Remove from the oven and cool.
• CREAM LAYERBeat the mascarpone and cream together.Add the erythritol and vanilla.

Keto Fruit Pizza: A Customizable Dessert

This Keto Fruit Pizza has a delicious almond flour crust, sugar-free icing, and your favorite berries for the perfect summer dessert! Yes, you read that right - keto fruit pizza! This is a low-carb version of that delicious fruit pizza made of a sugar cookie crust, sweet vanilla frosting, and loads of fruit! This healthier summer dessert is going to be a huge hit at your next picnic, cookout, or pool party.

Key Features

• Versatile: This amazing dessert can easily be adjusted for your preferences! Use whatever fruit you prefer, and you could even add extra flavor into the icing with extracts if you want your own twist on things.
• Meal prep friendly: If you’re hosting a gathering, you can easily make the crust a couple days ahead of time, store it in the fridge, then top it with the icing and fruit right before guests arrive!
• Low-carb & gluten-free: This classic dessert is usually off-limits when you’re restricting your carbs, but this keto version has about 5 net carbs per slice!

Ingredients You'll Need

• Confectioners keto-friendly sweetener: there are several options but I used this one. This dessert is comprised of three parts: the sugar cookie-like crust that is mixed and baked. Once the crust is cooled it is topped with a homemade vanilla cream cheese frosting. This fruit pizza crust is made from the same sweet almond flour base I use for my Keto Lemon Bars. It is a simple mixture of butter, sweetener, vanilla extract, and almond flour baked until lightly browned.

Making the Keto Fruit Pizza

1. Combine the ingredients and press out into a pizza pan or quarter baking sheet. I also like to line the pan with parchement paper to prevent sticking.
2. Next, lightly prick the crust with a fork and bake the crust at 350 degrees for approximately 10 minutes. This will depend a bit on what kind of pan you use. If you are using a circular pizza pan, press the dough approximately 10 inches in diameter and bake between 8-10 minutes. If using a quarter sheet pan press the rough to the edges and bake 10-12 minutes. Watch the crust closely and remove it from the oven when it has set in the center and is only lightly browned.
3. Combine the cream cheese, heavy cream, sour cream, sweetener and vanilla extract in a bowl and cream with an electric mixer until it is light and fluffy.
4. Next, use that sweet vanilla cream cheese frosting to spread all over the cooled pizza crust.
5. Next comes the controversial part, the fruit. If you are on keto you know it is all about your net carb consumption and fruit happens to have quite a few carbs in it. For this pizza, I stuck with low carb berries.

Fruit Options

• What fruit can I have on keto?I used blackberries, strawberries, and blueberries to make this easy fruit pizza recipe. However, you may use any keto-friendly fruits you’d like such as raspberries or shredded coconut. Avoid higher-sugar fruits like cherries, kiwi, or mango if you’re keto, but you could use these if you’re just going for a lower-carb dessert.

Storage

• How long does fruit pizza last?I recommend serving this healthy fruit pizza within 24 hours of assembling it. To keep the fruit to a minimum, I sliced the strawberries very thinly. This Keto Fruit Pizza has a delicious almond flour crust, sugar-free icing, and your favorite berries for the perfect summer dessert!
• Preheat the oven to 350 degrees.Combine the melted butter, almond flour, sweetener, egg, and vanilla extract until a soft dough forms.To make it easier to slice and remove, lightly spray a pizza pan or quarter baking sheet with cooking spray or parchment paper.Carefully press the crust into an even layer. Tip: I place a silicone baking sheet on top of the crust and press or roll the dough into an even layer and then carefully, slowly peel the silicone off the dough.
• Round Pizza Pan: If using a round pizza pan make the crust between 10-11 inches in diameter. Bake 8-10 minutes or until lightly browned and set in the center.
• Quarter Baking Sheet: press the dough to the edges of the pan as pictured and bake 10-12 minutes or until lightly browned and set in the center. BE CAREFUL NOT TO OVERCOOK.

Read also: Keto Calorie Counting: A Detailed Guide

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tags: #keto #fruit #dessert