Description

These Keto Cool Whip Cookies are soft, fluffy, low-carb, and unbelievably easy — the perfect sugar-free treat you can whip up in minutes!

Introduction

If you love easy keto desserts that taste like a bakery treat but take almost no time to make, you’re going to absolutely adore these Keto Cool Whip Cookies! They’re soft, pillowy, lightly sweet, and melt in your mouth with every bite — and the best part is that they require only a handful of simple keto ingredients.

These cookies are perfect for busy moms, keto beginners, or anyone who wants a quick low carb baking recipe without spending hours in the kitchen. The texture is amazing: soft in the center, slightly chewy around the edges, and unbelievably airy thanks to the sugar-free Cool Whip. If you’ve ever wished for a “shortcut” keto cookie recipe that still tastes incredible, this is it!

Whether you’re making them for weeknight cravings, family gatherings, or a sweet holiday dessert tray, these cookies will bring joy to every bite. Plus, this recipe is keto-friendly, sugar-free, low-carb, and made with everyday ingredients — truly the perfect easy healthy recipe for anyone following a keto lifestyle.

Recipe Equipment

To make the process easy and smooth, gather these kitchen essentials:

• Large mixing bowl
• Medium mixing bowl
• Hand mixer or stand mixer
• Rubber spatula
• Measuring cups and spoons
• Baking sheet
• Parchment paper
• Cookie scoop (optional but very helpful)
• Wire cooling rack

Using the right tools ensures your cookies bake evenly and keep that soft, cloud-like texture.

Recipe Stat Sheet (Excel-Style Quick Summary)

Step	Task	Time Needed	Notes
1	Preheat oven	2 min	Set to 350°F
2	Mix wet ingredients	3–4 min	Cool Whip must be fully thawed
3	Add dry ingredients	2 min	Dough will be soft
4	Scoop dough	5 min	Chill 10 min if too sticky
5	Bake	12–14 min	Edges should be lightly golden
6	Cool	10 min	Helps cookies set properly

Ingredients

Cookie Dough

• 1 cup almond flour
• 1 cup sugar-free Cool Whip (fully thawed)
• 1 large egg
• ⅓ cup powdered keto sweetener
• 1 tsp vanilla extract
• ½ tsp baking powder
• Pinch of salt

Optional Add-Ins

• ¼ cup sugar-free chocolate chips
• 1 tbsp crushed freeze-dried strawberries
• ½ tsp lemon zest

Ingredient Notes

• Sugar-Free Cool Whip: Creates the cookies’ cloud-like texture. Make sure it’s soft, not frozen.
• Almond Flour: Helps keep the cookies low-carb and tender; avoid coconut flour here because it absorbs too much moisture.
• Egg: Helps bind the cookie dough and adds richness.
• Powdered Keto Sweetener: Powdered blends dissolve better and give the cookies a smooth bite.
• Vanilla: Enhances sweetness and gives the cookies a warm bakery-style aroma.
• Baking Powder: Provides a bit of lift so the cookies bake up soft and fluffy.

Step-by-Step Instructions

1. Preheat the Oven

Start by heating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and help the cookies bake evenly.

2. Mix Cool Whip, Egg & Vanilla

In a medium bowl, combine the soft Cool Whip, egg, and vanilla extract. Use a hand mixer to blend until smooth and creamy.

3. Add Dry Ingredients

In a separate bowl, whisk together almond flour, powdered keto sweetener, baking powder, and salt.
Slowly fold the dry mixture into the Cool Whip mixture. The dough will be soft and slightly sticky — that’s exactly what you want.

4. Scoop and Shape

Use a cookie scoop or spoon to scoop small balls of dough onto your lined baking sheet.
If the dough seems too sticky, chill it in the refrigerator for 10 minutes to firm up.

5. Bake

Bake the cookies for 12–14 minutes, or until the edges look slightly golden and the tops appear set.
They will puff up beautifully and smell absolutely irresistible!

6. Cool Completely

Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack.
Cooling helps them firm up and develop that perfect soft, cake-like texture.

Serving Suggestions

These cookies are delicious on their own, but you can easily dress them up:

• Dust with powdered keto sweetener for a “snowy” finish ❄️
• Dip half the cookie in melted sugar-free chocolate
• Pair with a cup of hot coffee, keto hot cocoa, or vanilla tea
• Serve with a scoop of keto ice cream
• Add fresh berries on the side for a fruity touch

They even make a wonderful holiday dessert or gift box treat!

Storage Information

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Keeps fresh for 5–6 days.
• Freezer: Freeze for up to 2 months; thaw for 10–15 minutes before eating for best texture.

Tip: Layer parchment paper between stacked cookies to avoid sticking.

Pro Tips & Variations

• Add sugar-free chocolate chips for a chocolate twist.
• Mix in freeze-dried strawberries for a fruity pop without added carbs.
• Drizzle with a sugar-free lemon glaze for a bright citrus flavor.
• For firmer cookies, refrigerate the dough for 20 minutes before baking.
• For fluffier cookies, add an extra tablespoon of Cool Whip to the dough.

Nutrition Facts (Approx. Per Cookie)

• Calories: ~85
• Fat: 6g
• Carbs: 2–3g net carbs
• Protein: 2g

Closing / Call to Action

These Keto Cool Whip Cookies are the perfect example of how simple, fun, and delicious keto baking can be — and I know you’re going to love them! Each bite is soft, sweet, and totally satisfying without any sugar or guilt.

Give this easy recipe a try, and let me know how your cookies turned out! Share a photo on social media or drop a comment — I always love seeing your kitchen creations! 🍪💛