Skip to Content

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!


  • 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


  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


*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

Peggy seager

Thursday 3rd of March 2022

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!


Tuesday 8th of March 2022

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!

joy p

Sunday 30th of January 2022

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!

Cindy Alvarez

Wednesday 19th of January 2022

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


Saturday 21st of August 2021

Can I use half a box each of chocolate and cheesecake pudding mix in one cookie

Heather L Erickson

Monday 15th of February 2021

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

Skip to Recipe