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The Best Low Carb Pudding Cookies

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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 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 these 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), 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 recipes:

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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?

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Lee

Thursday 16th of July 2020

The nutrition into is for ONE cookie I assume? (It says 16)

Amanda

Monday 20th of July 2020

Yes that's right. Sorry about that!

Isabel

Thursday 21st of May 2020

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?

Amanda

Friday 22nd of May 2020

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.

Megan

Sunday 17th of November 2019

Is there any way to do this with just coconut flour I am not a fan of almond flour at all?

Amanda

Monday 18th of November 2019

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!

Jessie

Saturday 7th of September 2019

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 (4x8). Is that the issue? Help!

Amanda

Monday 9th of September 2019

That is probably the amount of carbs once prepared with milk-as milk has a lot of natural sugars and therefore carbs.

Barbara Benton

Tuesday 13th of August 2019

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.