Keto Cool Whip Cookies

Here’s a Keto Cool Whip Cookies recipe—soft, fluffy, and low in carbs, perfect for a guilt-free sweet treat.

🍪 Keto Cool Whip Cookies

Yields: 12–16 cookies
Prep & bake time: ~20–25 minutes

Ingredients

• 1 cup almond flour

• ¼ cup coconut flour

• ½ tsp baking powder

• ¼ tsp salt

• 2 large eggs

• ½ cup powdered erythritol (or preferred keto sweetener)

• 1 tsp vanilla extract

• ½ cup Cool Whip (sugar-free), thawed

• Optional: ¼ cup sugar-free chocolate chips or unsweetened cocoa powder for variation

Instructions

1. Preheat oven:
   350°F / 175°C. Line a baking sheet with parchment paper.

2. Mix dry ingredients:
   In a bowl, combine almond flour, coconut flour, baking powder, and salt.

3. Mix wet ingredients:
   In another bowl, beat eggs, sweetener, and vanilla. Gently fold in Cool Whip.

4. Combine:
   Fold dry ingredients into wet until a soft dough forms. Dough will be slightly sticky.

5. Shape cookies:
   Scoop 1–2 tbsp dough per cookie onto baking sheet. Flatten slightly with a spoon or fingers.

6. Bake:
   12–15 minutes until edges are lightly golden. Cool on baking sheet 5 minutes before transferring to a wire rack.

Tips & Variations

• Chocolate variation: Add 2 tbsp unsweetened cocoa powder or keto chocolate chips.

• Coconut variation: Fold in 2 tbsp unsweetened shredded coconut.

• Lemon flavor: Add 1 tsp lemon zest and a few drops of lemon extract.

• Storage: Store in airtight container in the fridge 5–7 days or freeze for longer.

These cookies are soft, airy, and melt-in-your-mouth thanks to the Cool Whip, with very low carbs.

I can also give you a super-fast 10-minute no-bake keto Cool Whip cookie recipe if you want a quicker version.