Low Carb Fruit Pizza Recipe 435

Steps:

• 1. Preheat oven to 350°F and line a 12-inch pizza pan with parchment paper. 2. In a large bowl, combine the crust ingredients, mixing well. 3. While crust mixture is still warm from the butter, spoon it onto the lined pan and use a piece of plastic wrap to press it evenly over the bottom. Discard the wrap and bake crust 12 minutes, until lightly browned. Remove and let cool 30 minutes. 4. Meanwhile, make the filling by whisking together all filling ingredients. 5. Using a spatula, frost the cooled crust with the filling like a cake. Bake 15 minutes at 350°F. 6. Remove from oven and decorate the warm pizza with the sliced fruit toppings, pushing each piece down slightly to stick. 7. Chill pizza in the fridge for a minimum of 3 hours (or the crust may not hold together) before slicing into 12 thin slices. HELPFUL HINTS The longer you chill the pizza, the better it will slice and hold together; we usually chill it overnight. This pizza may be topped with almost any of your favorite in-season fruits such as blackberries, blueberries, raspberries, peaches, pears, or even figs. Calories: 305|Fat: 28g |Protein: 7g |Fiber: 2.5g |Net Carbs: 5g

Steps:

• Preheat oven to 350*.
• For the crust, mix the almond meal, melted butter and 1/2 cup of sugar free sweetner.
• Spread mixture into 11 inch pizza pan that has been lined with parchment paper.
• Bake for 15 minutes, cool in freezer or at room temperature.
• For the filling, in a medium bowl, blend the softened cream cheese, remaining 1/2 cup of sweetner, vanilla extract and beaten egg until well mixed.
• Lower the oven temperature to 325*.
• Spread the cheese mixture onto the well cooled crust in the pizza pan.
• Place the pizza pan in a water bath of less than 1/2 inch of water.
• Bake at 325* for about 35 minutes until done but not brown.
• Cool and before serving, top with whipped cream, then add your favorite fruits.
• Cut into even slices.

Steps:

• Mix the eggs, vanilla, and melted butter in one bowl. Be sure the butter is cool enough to not cook the eggs. Mix thoroughly.
• In a separate bowl, mix the coconut meal (I just used dried coconut for an accurate carb count), salt, baking soda, and stevia. (Stevia is an herb that tastes sweet. You can replace it with sugar or any sugar substitute.).
• Add the dry ingredients to the wet and mix thoroughly.
• Grease a 17¼" x 12¼" x 1" jelly roll pan. Spread the batter evenly into the pan.
• Bake at 350 f for 15 minutes, or until golden brown.
• Let cool completely.
• Mix the cream cheese, sour cream, lemon zest, and stevia. Add more sweetener if necessary. I don't like my sweets very sweet and I think the fruit adds more than enough flavor.
• Spread the frosting evenly over the cake.
• Slice the fruit and layer on top of the frosting.
• Slice and serve.