Keto pudding cookies are a delightful surprise for those seeking a tasty treat while maintaining a low-carb, sugar-free lifestyle. When one embarks on a ketogenic journey, it’s natural to assume that dessert options become severely limited.
However, the world of keto baking has proven that scrumptious sweets are still within reach, with these delicious pudding cookies being no exception.
These sugar free keto pudding cookies prove that sugar-free doesn’t have to mean flavor-free or unsatisfying.
Instead, they are soft, moist, and brimming with the rich taste of incorporating your favorite sugar-free instant pudding mix.
It’s amazing how this simple ingredient can transform a humble cookie into a mouth-watering dessert perfectly compatible with a keto diet.
The beauty of these keto pudding cookies lies in their versatility. You can choose from various sugar-free pudding flavors to suit your cravings, allowing you to explore new and exciting taste sensations.
So whether you’re in the mood for a luscious chocolate treat or the tangy zing of lemon, these cookies will not disappoint.
Furthermore, you can customize them with various add-ins, such as sugar-free chocolate chips or nuts, to elevate the experience further.
Sugar Free Keto Pudding Cookies Recipe
This simple and delicious recipe for Sugar-Free Keto Pudding Cookies! These tasty treats are perfect for satisfying your sweet tooth while maintaining your low-carb, ketogenic lifestyle. The following recipe yields approximately 24 cookies, depending on the size.
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated erythritol or other keto-friendly sweeteners
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 (1-ounce) package sugar-free instant pudding mix (any flavor)
- 2 cups almond flour
- 1/2 cup coconut flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup sugar-free chocolate chips or other keto-friendly mix-ins (optional)
Instructions:
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened butter and granulated erythritol until light and fluffy.
- Add the eggs and vanilla extract, mixing until well combined.
- Stir in the sugar-free instant pudding mix, blending thoroughly.
- In a separate bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- If desired, fold in the sugar-free chocolate chips or other keto-friendly mix-ins.
- Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing the cookies about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden. Be careful not to overbake, as this can cause the cookies to become dry.
- Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
Nutritional Facts (per cookie, approximate values):
- Calories: 130
- Total Fat: 11g
- Saturated Fat: 4g
- Cholesterol: 20mg
- Sodium: 40mg
- Total Carbohydrates: 4g
- Dietary Fiber: 2g
- Net Carbs: 2g
- Protein: 3g
These nutritional facts may vary slightly depending on the specific brands and ingredients used. Therefore, verifying the nutritional information with a reliable source is always a good idea, or calculating it yourself using your preferred nutrition calculator.