Easter Egg Fruit Pizza

Easter Egg Fruit Pizza

Yield: ~6 servings
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Cooling Time: 30 minutes
  • Total Time:  55 minutes


For the Sugar Cookie:

  • 1 stick unsalted butter, softened
  • 1 tablespoon cream cheese, softened
  • 1 teaspoon vanilla
  • 1 ¼ cups almond flour
  • 3 tablespoons coconut flour
  • ¼ teaspoon salt

For the Chocolate Ganache:

For the Cream Cheese Layer:

  • 6 ounces cream cheese, softened
  • ¼ cup Confectioners Swerve
  • ½ teaspoon vanilla
  • 1 tablespoon heavy cream

For the Fruit Decoration:

  • 2 kiwis, peeled and sliced
  • 1 cup fresh strawberries, sliced
  • ¾ cup fresh blueberries
  • ½ cup fresh raspberries


  1. Preheat the oven to 350°F.  Line a cookie sheet with parchment paper.
  2. In a medium bowl, beat together the 1 stick butter, 1 tablespoon cream cheese, and vanilla with an electric mixer until fluffy.
  3. Add the almond flour, coconut flour, ⅓ cup Confectioners Swerve, and salt then beat again until fully combined.
  4. Press the sugar cookie dough out onto the prepared cookie sheet in the shape of an egg.
  5. The dough should be about ½-inch thick.
  6. If the dough is too sticky, pop it into the freezer for 10 minutes and then try again.
  7. Bake the sugar cookie until it is lightly browned, about 12 minutes.  It will still be very soft.
  8. Cool for 10 minutes at room temperature, then transfer to the freezer to chill completely, about 30 minutes.
  9. Meanwhile, make the ganache.
  10. Place the ¼ cup semi-sweet chips and ¼ cup heavy cream in a small heat-proof bowl and microwave in 30-second intervals, stirring in between, until melted.
  11. Continue stirring until the ganache thickens slightly.
  12. Transfer the ganache to the refrigerator to firm up, about 20 minutes, stirring occasionally.
  13. When the sugar cookie and ganache are fully chilled, gently spread the ganache over the sugar cookie, leaving a ½-inch margin around the edge.
  14. Place the cookie in the freezer to allow the ganache to firm while you make the cream cheese layer.
  15. In a medium bowl, beat together the 6 ounces cream cheese, ¼ cup Confectioners Swerve, ½ teaspoon vanilla, and 1 tablespoon heavy cream for 3 minutes until light and fluffy.
  16. Spread the cream cheese evenly over the ganache.
  17. Decorate the top with the fresh fruit to create an Easter egg design.
  18. Enjoy right away or store, covered, in the refrigerator for up to 3 days.