I love these cookies because they’re incredibly easy to make and have a melt-in-your-mouth texture thanks to the whipped topping. The dough comes together quickly, and I can customize the cookies with chocolate chips or crushed nuts for extra flavor and crunch. They’re sweet but not overly rich, and each bite feels light and satisfying. Plus, they’re freezer-friendly, so I can keep a stash on hand for whenever I need a quick keto treat.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup almond flour
1 cup keto cool whip (homemade or a keto brand like Truwhip Zero)
1 egg
1/2 cup powdered monk fruit sweetener
1 teaspoon vanilla extract
1/4 cup keto chocolate chips (optional)
Directions
Preheat oven: I preheat my oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix the dough: In a mixing bowl, I combine the egg, powdered sweetener, almond flour, and vanilla extract. I stir just until the ingredients are blended.
Add whipped topping: I fold in the keto cool whip gently until the dough is smooth and sticky. It should feel soft and airy.
Scoop the cookies: Using a cookie scoop or spoon, I drop mounds of dough onto the prepared baking sheet, spacing them a bit apart. If desired, I top each cookie with chocolate chips or crushed nuts.
Bake: I bake the cookies for 10–12 minutes, or until the edges are lightly golden. I let them cool on the baking sheet for a few minutes before transferring them to a wire rack.
Servings and Timing
This recipe makes 12 cookies and takes just 5 minutes of prep and 10–12 minutes to bake, for a total of 20–25 minutes.
Variations
Nutty crunch: I add chopped almonds, walnuts, or pistachios to the dough or as a topping.
Lemon zest: I substitute lemon extract for vanilla and add lemon zest for a citrus twist.
Cinnamon spice: I mix in 1/2 teaspoon of cinnamon for warmth and a cozy flavor.
Cookie sandwiches: I turn them into sandwich cookies by spreading keto frosting or whipped cream between two cookies.
Storage/Reheating
Fridge: I store leftover cookies in a sealed container in the fridge for up to 5 days.
Freezer: These cookies freeze well for up to 3 months. I store them in an airtight bag or container and thaw at room temperature when needed.
FAQs
Are these cookies low in carbs?
Yes, each cookie contains about 2g net carbs, making them a great low-carb dessert option.
Can I use coconut flour instead of almond flour?
No, coconut flour absorbs too much moisture and will change the texture of the cookies. I stick with finely ground blanched almond flour for best results.
Is Cool Whip keto?
Traditional Cool Whip isn’t keto, but I use keto-friendly brands like Truwhip Zero or make my own whipped topping with heavy cream and a keto sweetener.
Can I make these dairy-free?
Yes, I replace the Cool Whip with whipped coconut cream and ensure the chocolate chips are dairy-free.
How should I store them?
I keep them in the fridge for up to 5 days or freeze them for up to 3 months. They stay soft and tasty either way.
Conclusion
These Keto Cool Whip Cookies are my favorite quick-fix dessert when I want something sweet and satisfying without the carbs. With a fluffy texture, customizable mix-ins, and just minutes of prep, they’re a go-to for any occasion. Whether I’m sharing them with friends or enjoying them solo, these cookies are proof that keto treats can be both simple and indulgent.
