Keto Cool Whip Cookies
Soft, fluffy, and low in carbs, these easy keto cookies made with almond flour and whipped topping offer a light, decadent texture in every bite.
- Prep Time: 5 minutes
- Cook Time: 10–12 minutes
- Total Time: 20–25 minutes
- Yield: 12 cookies
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
1 cup almond flour (blanched and finely ground)
1 cup keto cool whip (e.g., Truwhip Zero or homemade with erythritol)
1 large egg
½ cup powdered monk fruit sweetener
1 tsp vanilla extract
¼ cup keto chocolate chips
Optional Toppings:
Crushed almonds, peanuts, or pistachios
Extra chocolate chips
Lemon zest or cinnamon
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a mixing bowl, whisk together the egg, almond flour, powdered sweetener, and vanilla extract until combined.
Gently fold in the keto cool whip until a sticky, soft dough forms.
Using a cookie scoop or spoon, drop dough onto the prepared baking sheet.
Optionally, top with crushed nuts or chocolate chips.
Bake for 10–12 minutes, or until the edges turn golden brown.
Let cookies cool on the tray for a few minutes, then transfer to a wire rack to cool completely.
Notes
Wet hands or a spoon to prevent sticking while shaping the cookies.
For added flavor, mix in cocoa powder, lemon extract, or cinnamon.
These cookies can be made into keto cookie sandwiches with sugar-free icing.
Do not substitute almond flour with coconut flour — it will alter the texture.
Find it online: https://elladishes.com/keto-cool-whip-cookies/
