SUGAR COOKIE PIZZA

SUGAR COOKIE PIZZA

BY Carolyn Ketchum

INGREDIENTS:

CRUST

2 cups almond flour
1/3 cup Swerve Granular
1 tsp baking powder
1/4 tsp salt
1 large egg
1/4 cup melted butter
1/2 tsp vanilla extract

FROSTING

4 ounces cream cheese, softened
3 tablespoons Swerve Confectioners
¼ cup whipping cream
½ tsp vanilla extract

TOPPINGS

5 medium strawberries, sliced
⅓ cup pecan halves, toasted

CHOCOLATE DRIZZLE

1 ounce sugar-free dark chocolate, chopped
½ tsp butter

NUTRITIONAL FACTS:

Servings: 10

Calories: 270

Total Fat: 24g

Cholesterol: 50mg

Sodium: 105mg

Total Carbs: 17g

Dietary Fiber: 4g

Sugar: 2g

Protein: 6g

DIRECTIONS:

CRUST

Step 1

Preheat the oven to 325F.

Step 2
In a large bowl, whisk together the almond flour, Swerve, baking powder and salt. Stir in the egg, butter, and vanilla extract until the dough comes together.

Step 3
Place a large piece of parchment on a work surface. Gather the dough into a ball and transfer to the parchment. Top with another piece of parchment and roll out into an 11-inch circle. Press and crimp the edges to form a nice even circle.

Step 4
Bake 15 to 20 minutes, until edges are just barely golden and the center is just firm to the touch. Remove and let cool.

FROSTING

Step 1

In a medium bowl, beat cream cheese until smooth. Beat in Swerve until well combined, then beat in whipping cream and vanilla until smooth. Spread over cooled cookie.

Step 2
Top with sliced strawberries and toasted pecans.

CHOCOLATE DRIZZLE

Step 1

In a small bowl, place the chocolate and butter. Melt in the microwave in 30 second increments, stirring in between, until melted and smooth. Drizzle over pizza.

Makes 10 servings.