Keto Pistachio and Vanilla Cookies

Keto Pistachio and Vanilla Cookies

Pudding Pistachio Cookies – Keto-friendly!

Soft and Scrumptious Keto-friendly Pudding Cookies!

This is a super quick and easy recipe for soft and scrumptious keto-friendly pudding cookies!

These soft batch cookies can be make with any Sugar-Free Pudding Mix you happen to have in the pantry, but I made them with my favorite Pistachio flavor and they turned out great!

You could use cocoa powder or even a low-carb protein powder in place of the Sugar-Free Pudding mix for less net carbs if you’d like. I know some people prefer not to use the artificial colors and flavors in your typical pudding mixes.

Pudding Makes Them Better!

I prefer these with the pudding mix as it seems to make the cookies just that perfect texture that tastes and feels like a “real” cookies.

The non-keto fiance even loves them, so they must be good, right?

I searched all over Pinterest trying to find something I could make with sugar-free pudding other than the Keto Mousse desserts. I wanted something baked and easy to take with me to the office for a snack.

These awesome little cookies pack a lot of flavor, are light and soft like a perfect sugar cookie, and best part – only 3 net carbs per cookie. So for a occasional treat they fit into my macros perfectly.

Get fancy and add some low carb sugar free white chocolate chips like these from Choc Zero!

Basic Recipe

Preheat your oven for 350 degrees.

In a small bowl, cream the eggs, sugar, vanilla, and butter in one bowl.

In another large bowl whisk all the dry ingredients together until well blended, then fold in the creamed mixture.

Roll the batter into about 1″ balls and press to flatten and place on parchment paper on a cookie sheet. These cookies do not rise or spread very much so make them the shape you want the end result to look like before placing in the oven.

Bake for 12-15 minutes, once they start to brown around the edges they are ready to remove from the oven and carefully place on a cooling rack.

These cookies are very soft coming out of the oven, which is why I bake them on parchment paper so I can carefully move the whole batch onto the cooling rack so the cookies stay intact. If you don’t have parchment paper then leave them to cool on the cookie sheet before using a spatula to remove them.

Place the cookies in an airtight container or ziploc bag and keep in the fridge or freezer to keep them soft and fresh.

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