Light, soft, and slightly chewy with pretty crackled topsโthese easy keto cookies come together in minutes and are perfect when you want something sweet without the carbs.
๐ Ingredients (Makes ~12โ16 cookies)
- 1 cup sugar-free whipped topping (thawed)
- 1 large egg
- ยพ cup almond flour (fine, blanched)
- ยผ cup powdered keto sweetener (erythritol or monk fruit blend)
- ยฝ tsp baking powder
- ยฝ tsp vanilla extract (optional)
Optional add-ins:
- 1 tbsp lemon zest
- 2 tbsp cocoa powder (for chocolate version)
- Sugar-free chocolate chips
๐ช Instructions
1๏ธโฃ Preheat
Oven to 325ยฐF (165ยฐC). Line a baking sheet with parchment paper.
2๏ธโฃ Mix
In a bowl, combine whipped topping and egg until smooth.
Stir in almond flour, sweetener, baking powder, and vanilla. Mix until a soft dough forms.
3๏ธโฃ Chill (Important!)
Refrigerate dough for 20โ30 minutes so it firms up.
4๏ธโฃ Shape
Scoop tablespoon-sized balls and place on baking sheet.
Lightly dust tops with powdered sweetener for that classic crinkle look.
5๏ธโฃ Bake
Bake 10โ12 minutes, until edges are set and tops are lightly cracked.
Let cool completelyโthey firm up as they cool.
๐ Flavor Variations
- Lemon: Add lemon zest + 1 tsp lemon extract
- Chocolate: Add cocoa powder + sugar-free chips
- Coconut: Add 2 tbsp unsweetened shredded coconut
- Birthday Cake: Add sugar-free sprinkles + almond extract
๐ก Tips for Success
- Use powdered sweetener to avoid graininess.
- Donโt overbakeโthey should stay soft.
- Store in an airtight container up to 4 days (or freeze up to 2 months).