The Best Low Carb Pudding Cookies

Sharing with your friends!

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!

The Best Low Carb Pudding Cookies

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:

Love this? Pin it for later!

Low Carb Pudding Cookies

Low Carb Pudding Cookies

Yield: 16 cookies
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

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!

Ingredients

  • 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

Instructions

  1. Preheat the oven to 350 degrees.
  2. Line a baking sheet with a silicone baking mat or parchment paper and set aside.
  3. In a large bowl, cream together the softened butter, egg, and vanilla extract until creamy and smooth.
  4. Beat in Swerve granulated sweetener and sugar-free pudding mix until well combined.
  5. In a small bowl, mix the almond flour, coconut flour, baking soda, and salt together.
  6. Add the mixed dry ingredients to the wet ingredients and combine until a stiff dough forms.
  7. Using hands, roll dough into 1" balls (makes approx 16) and place dough balls onto the prepared baking sheet.
  8. Flatten each ball slightly to form a cookie shape.*
  9. Bake at 350 degrees for 15 minutes, or until the edges start to turn slightly golden.
  10. Remove from oven and let cool completely before removing cookies from the baking sheet

Notes

*The dough does not spread while baking, so flattening the dough will achieve the cookie look.

**The low carb pudding cookies will be very soft when removed from the oven. Allow them to cool completely so they do not fall apart when removing them from the baking sheet.

Nutrition Information
Yield 16 Serving Size 1 cookie
Amount Per Serving Calories 111Total Fat 10gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 5gCholesterol 27mgSodium 143mgCarbohydrates 4gNet Carbohydrates 3gFiber 1gSugar 1gProtein 3g

This data is automatically generated and in no way guaranteed for 100% accuracy. Please note that substitutions (such as different sweeteners) and different methods of nutrition facts calculations may yield differing results.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

48 Comments

    1. I made these cookies tonight and they hit the spot! I left them in probably a minute or so too long and they got a little browner than the one in the picture, but still tasty. I’ll definitely be adding these to the recipe box.

  1. Wow! Great recipe! I overcooked mine slightly, and you could definitely taste a hint of burnt—but that’s my fault, not the recipes.
    I used the White Chocolate pudding mix, but, also added 1/2 cup keto friendly chocolate chips. I was also able to make 24 nice sized cookies!
    They were delicious right out of the oven, as I couldn’t wait! They held together better than I expected! So soft, with just enough sweetness, and chocolaty goodness!!!! Will be making these again, for sure!!

  2. I made these with butterscotch pudding (that’s all I had on hand). They came out ALMOST perfect… there was a slight bitter taste (like too much baking soda). Did anyone else have this problem if so can you alter the recipe. All in all, they are AWESOME and I can’t wait to try the white chocolate. OH! Also, on days where I have a few carbs to spare I take two cookies and sandwich a tbs of mousse in the middle (HWC and pudding mix), They make PERFECT Whoopie pies!

        1. Hi Lyns. The recipe card reflects that information now. In the process of switching recipe info calculators so the nutrition facts were lost. They are 3 NET carbs each if you have 16 cookies.

  3. I absoutely love this recipe! These cookies are amazing. I used pistachio SF pudding for a green result in honor of St Pattys. Such a great recipe! I posted it and promote on my little low carb blog on FB called low carb craves.

  4. Love the video!! Look at you, all branching out. Proud of you! Maybe will try these…they look so good. And they are practically health food! Lol

  5. The boyfriend and I have been Keto for a month now, and the cravings for sweets is still very real. This is the first keto-friendly “dessert” recipe I’ve found that actually tastes good! So affordable compared to prepackaged foods. Thank you!

  6. Hi! I just made these as a late night sweet tooth. I used lemon pudding and lemon extract… they are delicious! I also accidentally left out the baking soda. They turned out great anyways!

  7. Hi! My husband and I have been doing keto for about 5 months and Have not found any great sweet tooths that we prefer . Well my husband called me while on a business trip this week saying how badly he wanted a cookie that was a snack at one of the lunches he attended. I searched and found your recipe while he was gone. I made lemon cookies using lemon pudding and lemon extract and they were amazing and approved of! I also just made cookies using chocolate pudding with coconut extract and a sprinkle of unsweetened coconut flakes. Thanks for a great recipe!

  8. I used 96g of vanilla protein powder. It was lovely and even lower carb. I did 50/50 swerve and stevia and didn’t get bitter (if you use straight stevia it’s bitter). It does bake well it a tap of sugar free jam like natures hollow. So versatile. I love this. I’m going to try fluffing it with a second binding egg and some flax next… or maybe pnb. Devine.

  9. I made these with the butterscotch pudding mix tonight. I have been craving butterscotch/toffee. They were amazing. I might add a few of the Lily’s choc chips next time for a choc butterscotch cookie.

    1. I tried these last night. Overall they were good but I couldn’t quite handle the after taste. The sweetnwe combined with the salt was a bit much for me. My daughter added all the dry ingredients together when the recipe actually says to combine SF pudding and the sweetner (plus I didn’t have Swerve so I used Pyure). Wonder what went wrong…everyone else got raving results!

      1. I usually use Swerve when I make different flavors of keto cheesecakes. The last time I made a chocolate peanut butter cheesecake I ran out of swerve so I tried Pyure instead. I knew something was off when I started in on what is usually a pretty tasty treat. It was soooo much sweeter than normal. The next time I used Pyure while baking I had one of those “a-ha…I’m dumb” moments when I realized ¹/2 cup of Pyure = 1 cup Swerve. I basically doubled the sugar in that cheesecake like a rookie in the kitchen.

  10. These turned out really well. I used cheesecake flavored pudding and I add 1/4 cup of sugar free chocolate chips. They hardened and got even better the next few days. Thank you.

  11. I made this this morning and had one at lunch. So delicious and easy. I used chocolate sugar free pudding, but only had the larger box. I got 24 good-size cookies from this. I baked them 15 minutes, and they taste like a thin, chewy brownie. I’ll definitely try other flavors of pudding. This is great on my keto program.

  12. Hi! This recipe is awesome and i actually got more than 16 cookies from a batch. I use Carb Manager for tracking and can’t get the carb count to match yours when i input the recipe. Everything else matches in the nutritional info but carbs. For 16 cookies per batch, CarbManager is giving me 6 net carbs per cookie. I used the 1.4oz box of Jello sugar free fat free chocolate fudge pudding. The label says the box has 32 carbs (4×8). Is that the issue? Help!

      1. Ah, I will have to see if that is the case. Thanks for the reply! Now I am curious to try to find nutrition info for the pudding mix only. Even the jello website says “Nutrition information is estimated based on the ingredients and cooking instructions as described” so the instructions say to add milk.

        1. I believe when I calculated the nutrition facts that the unprepared jello mix was in My Fitness Pal. However, I thought it was listed on the box. I don’t have one in my cupboard or I’d check for you.

    1. I have not made the recipe without almond flour so I couldn’t tell you how to do it, but please note that almond flour and coconut flour are not equal substitutes. Coconut flour absorbs liquid with just a small amount, so if you want only coconut flour you will need more liquid/eggs etc. If you experiment with the recipe with success, I’d love to know what you use!

  13. I’m interested in making these cookies but have a question regarding correct size of box of jello pudding. Your recipe calls for “small box”, you state 3.4 in an answer and then someone says 1.4. I purchased a box and its 1.0 oz of jello SF pudding. This size doesn’t match any of the sizes in the comments bud does meet the “small box”. Is this size, 1.0, going to be enough for the recipe?

    1. Hello! Yes, the box I have in my pantry is 1 oz. I know that the sizing (weight) will vary depending on flavor, so I always just aim for the small box size.

  14. I did this using the SF white chocolate pudding and Lilly’s dark chocolate chips, soooo good. Thank you for the recipe!

  15. I think it needed less baking soda,otherwise,a good little cookie with tea. Really like the ingredients.

  16. I made these with instant lemon pudding mix. I accidentally picked up instant pudding mix and looked to see what I could do with it and found your great idea. I wanted a real lemony flavor so added 2 Tbsp of fresh lemon and some lemon zest. I omitted the extra sweetener since the package has sugar as the second ingredient. I was reluctant to add all of the salt and baking soda to the mix as someone mentioned an after taste but, did so wanting to try the mix. The result was way too much salt and a bad after taste. :(. It was sweet enough, since I don’t like super sugary things, without the extra sugar. Next time I will omit the salt and half of the baking soda. The package of lemon pudding has a lot of sodium in it already. I am definitely making it again with these changes. I would also like to try the other flavors! thank for the idea!

  17. Hi there! I’m super excited to try this recipe…but i don’t care for the taste of coconut flour. Can i sub in more almond flour? If so, how much would i use? Thanks for the yumminess!

    1. Hi Peggy

      Unfortunately, coconut flour and almond flour are not equal substitutes. Coconut flour absorbs a lot of liquid, so it would take quite a bit more almond flour to omit it. I have not tried this recipe using only almond flour so I can’t speak to how it would turn out or the texture of the batter and cookies themselves. If you experiment I’d love to know how everything turns out!

Leave a Reply

Your email address will not be published.