Cookie Pizza



Cookie Crust:

1 3/4 cups almond flour

1/3 cup cocoa powder

1/3 cup Swerve Sweetener or other granulated erythritol

1 tsp baking powder

1/4 tsp salt

1 egg

2 tbsp butter, melted

1/2 tsp vanilla extract

Cream Cheese Frosting:

4 oz cream cheese, softened

3 tbsp powdered Swerve Sweetener or other powdered erythritol

2 tbsp heavy cream

1/2 tsp vanilla extract


5 large strawberries, sliced

1/4 cup blueberries

2 tbsp pomegranate seeds

Chocolate Drizzle:

1 oz high % cacao chocolate, chopped

1/2 tbsp butter


For the crust, preheat oven to 300F and line a large baking sheet with parchment paper.
In a large bowl, whisk together almond flour, cocoa powder, sweetener, baking powder and salt.  Stir in egg, melted butter and vanilla extract until dough comes together.
Turn dough out onto prepared baking sheet and pat into a circle.  Top with another piece of parchment and roll out into a circle about 11 inches in diameter.  Press and crimp edges to form a nice even circle.
Bake 30 minutes.  Remove from oven and let cool.

For the frosting, beat cream cheese in a medium bowl until smooth.  Beat in powdered sweetener, cream and vanilla extract until well combined.  
Spread frosting over cooled crust.  Arrange berries and pomegranate seeds over top.

For the chocolate drizzle, combine chopped chocolate and butter in a microwave-safe bowl and heat on high for 30 second increments, stirring in between, until fully melted and smooth.  Alternatively, you can combine butter and chocolate in a small saucepan over low heat, stirring until smooth.
Drizzle over cookie pizza.  Chill until set, about 20 minutes.


Nutrition Info: 186 Calories; 17g Fat (74.9% calories from fat); 5g Protein; 7g Carbohydrate; 3g Dietary Fiber; 38mg Cholesterol; 145mg Sodium.