Here is an easy, soft, fluffy Keto Cool Whip Cookie recipe — only a few ingredients, super light, and low-carb!
🍪 Keto Cool Whip Cookies (3–4 Ingredient Version)
Soft, melt-in-your-mouth, cake-like cookies!
✅ Ingredients (Makes 12–14 cookies)
- 1 cup keto Cool Whip (sugar-free whipped topping, thawed)
- 1 cup almond flour
- 1/3 cup keto sweetener (allulose or monkfruit)
- 1 egg
- Optional:
- 1 tsp vanilla
- 1/4 cup sugar-free chocolate chips
- A few drops almond extract for bakery flavor
👩🍳 Instructions
1. Preheat Oven
- Set to 350°F (175°C)
- Line a baking sheet with parchment.
2. Make the Dough
In a bowl, combine:
✔ whipped topping
✔ almond flour
✔ sweetener
✔ egg
✔ vanilla (optional)
Mix gently until a sticky dough forms.
(It will be soft — that’s normal.)
3. Scoop
- Use a tablespoon or cookie scoop.
- Drop spoonfuls onto the baking sheet.
- Lightly flatten with your fingers (dip fingers in water to prevent sticking).
4. Bake
- Bake 10–12 minutes until edges are lightly golden.
- Let cool completely — they firm up as they cool!
5. Add-Ons (Optional but amazing!)
- Roll tops in powdered monkfruit before baking for “snowball” style
- Add sugar-free chocolate chips
- Add 1 tbsp cocoa powder for chocolate version
- Add 1/2 tsp lemon extract and zest for lemon cookies
🍽 Nutrition (per cookie, approx.)
- Calories: 60–70
- Net Carbs: 1.5–2g
- Fat: 5g
- Protein: 2g
