Light, soft, and slightly chewy with pretty crackled tops—these easy keto cookies come together in minutes and are perfect when you want something sweet without the carbs.
🛒 Ingredients (Makes ~12–16 cookies)
- 1 cup sugar-free whipped topping (thawed)
- 1 large egg
- ¾ cup almond flour (fine, blanched)
- ¼ cup powdered keto sweetener (erythritol or monk fruit blend)
- ½ tsp baking powder
- ½ tsp vanilla extract (optional)
Optional add-ins:
- 1 tbsp lemon zest
- 2 tbsp cocoa powder (for chocolate version)
- Sugar-free chocolate chips
🔪 Instructions
1️⃣ Preheat
Oven to 325°F (165°C). Line a baking sheet with parchment paper.
2️⃣ 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.
3️⃣ Chill (Important!)
Refrigerate dough for 20–30 minutes so it firms up.
4️⃣ Shape
Scoop tablespoon-sized balls and place on baking sheet.
Lightly dust tops with powdered sweetener for that classic crinkle look.
5️⃣ Bake
Bake 10–12 minutes, until edges are set and tops are lightly cracked.
Let cool completely—they firm up as they cool.
🍋 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
💡 Tips for Success
- Use powdered sweetener to avoid graininess.
- Don’t overbake—they should stay soft.
- Store in an airtight container up to 4 days (or freeze up to 2 months).