Delicious low carb cookies that are made with sugar free pudding mix in the batter! The pudding makes these low carb pudding cookies sweet, soft and deliciously chewy, and the flavor choices are endless!
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Have you ever made cookies, chocolate chip or otherwise, with a package of instant pudding mixed in? If you haven’t, then you are really missing out in the cookie department! The pudding mix makes the cookies rise, gives them an extra bit of sweetness and they turn out so so soft and chewy. It’s the perfect cookie in my opinion.
I knew I just had to recreate those pudding cookies in low carb form with sugar free pudding mixes. The fun part of these low carb cookies is deciding which flavor of pudding mix to use! So far I’ve tried vanilla, white chocolate and cheesecake flavors and I have to say the white chocolate is hands down my favorite. Believe me when I say I want to try all.the.flavors. Let me know in the comments below what flavors you will be trying!
My husband isn’t a big sweets guy. He will eat dessert on special occasions, but in general he can take them or leave them. So when I bake, I’m usually the one who eats the majority of whatever it is I make, and that has been especially true since we started the keto diet last April. He might try what I make, like my favorite Keto Cream Cheese Brownies, but I’m the one who ends up finishing up the pan.
However, he paid me the biggest compliment on my latest batch of low carb pudding cookies by telling me that they were “amazing”. Amazing folks! I told him I was going to quote him in my post, and quote him I did! He’s a man of few words, but I think I’ll keep him.
So not only did he help me eat these low carb cookies, but he complimented me and said he wouldn’t be upset if I made more! Oh, don’t worry honey I will definitely be making more of these low carb pudding cookies because there are just too many different choices to choose from!
Tips for making Low Carb Pudding Cookies
For perfectly round cookies, don’t skip on using a cookie dough scoop or rolling the dough into a ball. These cookies do not spread in the oven so flattening them out helps you get that cookie shape.
These low carb cookies will appear very soft until they have cooled and hardened some, so it’s important to let them cool completely before removing them from the baking sheet.
Here’s a fun tip too when it comes to storing low carb pudding cookies (and really any other cookie). After you’ve eaten your share and then some, store the leftover cookies in a freezer bag in the freezer. Not only are you less tempted to keep eating them (because out of sight out of mind), but the cookies are EVEN BETTER slightly frozen.
New to low carb baking and cooking? Here’s a list of my favorite low carb pantry items to help you get started!
More delicious Low Carb Dessert recipes:
- Low Carb Snickerdoodles
- Keto Cream Cheese Brownies
- Low Carb Pumpkin Cheesecake Bars
- Low Carb Pancakes | Made in a Day
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Low Carb Pudding Cookies
- 1/2 cup unsalted butter softened
- 1 large egg
- 1/3 cup granulated Swerve
- 1 package Instant Sugar Free Pudding not prepared just the dry package small box
- 1 tsp vanilla extract
- 1 cup super fine almond flour
- 1/4 cup coconut flour
- 1 tsp baking soda
- 1/4 tsp salt
- Preheat the oven to 350 degrees.
- Line a baking sheet with a silicone baking mat or parchment paper and set aside.
- In a large bowl, cream together the softened butter, egg, and vanilla extract until creamy and smooth.
- Beat in Swerve granulated sweetener and sugar-free pudding mix until well combined.
- In a small bowl, mix the almond flour, coconut flour, baking soda, and salt together.
- Add the mixed dry ingredients to the wet ingredients and combine until a stiff dough forms.
- Using hands, roll dough into 1" balls (makes approx 16) and place dough balls onto the prepared baking sheet.
- Flatten each ball slightly to form a cookie shape.*
- Bake at 350 degrees for 15 minutes, or until the edges start to turn slightly golden.
- Remove from oven and let cool completely before removing cookies from the baking sheet