🍪 Keto Cool Whip Cookies Recipe
Makes: ~12 cookies
Prep Time: 10 minutes
Cook Time: 10–12 minutes
Total Time: 20–25 minutes
Net Carbs: ~2g per cookie (depending on ingredients)
🧾 Ingredients:
- 1 cup almond flour
- 1 cup sugar-free Cool Whip (thawed; like Truwhip Zero Sugar or homemade keto whipped topping)
- 1/2 cup powdered erythritol or monk fruit sweetener
- 1 large egg
- 1/2 tsp vanilla extract
- 1/2 tsp baking powder
- Optional: 1/4 cup sugar-free chocolate chips or crushed nuts
👩🍳 Instructions:
- Preheat Oven:
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- Mix Ingredients:
- In a large bowl, whisk the egg.
- Add almond flour, baking powder, sweetener, and vanilla extract.
- Fold in the sugar-free Cool Whip. Mix until a soft dough forms. It will be sticky!
- Add Extras (Optional):
- Stir in chocolate chips or nuts if desired.
- Scoop and Bake:
- Use a cookie scoop or tablespoon to form dough balls.
- Roll each in additional powdered sweetener if you want a “crinkle” effect.
- Place on baking sheet, spaced about 2 inches apart.
- Bake:
- Bake for 10–12 minutes, or until edges are set and lightly golden.
- Cookies will be soft at first — allow them to cool on the baking sheet for 5–10 minutes before transferring to a rack.
📝 Tips:
- Cool Whip Substitution: If you want to make it ultra-clean keto, whip up 1 cup of heavy whipping cream with a bit of vanilla and sweetener to stiff peaks.
- Storage: Keep in an airtight container at room temperature for 3–4 days, or refrigerate for up to a week.
Would you like a chocolate version or a lemon twist on this recipe too?
