Fruit Pizza Cookie Recipe

Keto Fruit Pizza with Cream Cheese Frosting 4g net …

WEBMay 29, 2021 · Preheat oven to 350F / 180C and line a baking sheet with parchment paper. Set aside. In a large bowl, combine dry ingredients: …

Rating: 5/5(16)
1. Preheat oven to 350F / 180C and line a baking sheet with parchment paper. Set aside.
2. In a large bowl, combine dry ingredients: almond flour, coconut flour, powdered Erythritol, and baking powder.
3. Use a silicone spatula to incorporate softened butter, egg, and vanilla extract. Mix until a slightly thick but sticky batter forms.
4. Transfer the dough to the baking sheet and flatten it into a large (10 inch) circle.

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Keto Fruit Pizza Cookies Low Carb, GlutenFree, EASY

WEBMay 11, 2017 · Preheat oven to 350. Next, combine the dough ingredients in the food processor and pulse until a uniform dough forms. Divide into …

1. Preheat oven to 350.
2. Next, combine the dough ingredients in the food processor and pulse until a uniform dough forms.
3. Divide into 10 balls and put on a parchment-lined baking sheet. Use the bottom of a glass coated with additional sweetener to press into 2.5-inch circles. Press down further with your fingers if necessary.
4. Bake for 14-16 minutes or until lightly browned around the edges. Cool completely.

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Keto Sugar Cookie Fruit Pizza Bonappeteach

WEBJul 2, 2020 · Add in the vanilla and the egg and mix until the dough is smooth and cohesive. Press the filling into a greased tart pan or pie …

1. In a food processor, combine the dry cookie ingredients and pulse until combine. Add in the cold butter and pulse again until it looks like course cornmeal. Add in the vanilla and the egg and mix until the dough is smooth and cohesive.
2. Press the filling into a greased tart pan or pie plate using a rubber spatula. Make sue the dough is evenly spread and lightly goes up the sides. Bake in a preheat 350 degree oven for 12-15 minutes until lightly golden brown and set. Let cool completely before filling.
3. While the cookie crust is baking, combine the mascarpone (or softened cream cheese), sour cream, powdered low carb sweetener, and vanilla together into a bowl. Mix with a spatula until light and fluffy. Add to the cooled cookie crust and spread it evenly across the top.
4. Assemble the top with the fruit and place in the fridge to set. You can serve and slice this right away but I do like the filling to set back up slightly before slicing. Store in the fridge covered for up to a week.

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