This low carb keto cookie recipe is fast and easy to make with just 3 ingredients, and a few hours of freezing time.

Low Carb Keto Cookie Recipe

Since starting the keto diet earlier this year, satisfying my sweet tooth has been challenging at times. Luckily, I have some creative friends who are also eating low carb. This low carb keto cookie recipe for chocolate chip vanilla pudding freezer cookies is courtesy of my friend Kathleen.

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I think with any kind of diet, sugar cravings can be hard to deal with. Sugar free pudding and jello have been my saving grace these last few months, and have truly helped me stay on track. If you’ve been following my keto weight loss journey on Instagram you know that I’ve lost more than 60 pounds this year alone by switching to a low carb keto diet. It’s been truly a life changing experience for me. More on that to come soon!

Related Recipe: Greek Inspired Low Carb Egg Muffins

Related Recipe: Low Carb Taco Stuffed Zucchini Boats

This recipe calls for Lily’s Chocolate Baking Chips or some other 0 sugar keto brand of chocolate chips. If you can’t find Lily’s at your local grocery store, they are available on Amazon here.

A printable version of this recipe can be found at the bottom of this page.

Keto Chocolate Chip Vanilla Pudding Freezer Cookies

Makes 12 servings

Ingredients:

1 Package sugar free vanilla instant pudding

2 c. Heavy Whipping cream

42 grams Lily’s Chocolate Baking Chips or other 0 Sugar Keto brand of chocolate chips

Instructions:

Pour the package of sugar free instant vanilla pudding into a small mixing bowl.

Add in 2 cups of heavy whipping cream, and whisk together until the mixture is smooth with no lumps.

Toss in 42 grams of Lily’s Chocolate baking chips. If you do not have access to the Lily’s brand of chips, look for another dark chocolate chip package that has 0 grams of sugar and uses natural sweeteners like Erythritol. This will allow you to have lower net carbs, since sugar alcohols like Erythritol can be subtracted from the carb count just like fiber because they cannot be absorbed by the body and do not raise your blood glucose level.

Let the mixture set at room temperature for 10-15 minutes. It will thicken up at this point.

Spray a cupcake pan with some non stick spray, and drop 1 ½ – 2 tablespoons of the mixture into each of the 12 cups. Spread the mixture flat with your fingers or a spatula. Place the pan into the freezer for at least 4 hours, and preferably overnight.

When hardened, remove the ice cream cookies from the pan, and keep in the freezer in a Ziploc bag designed for freezer temperatures. If the cookies are stuck to the pan, gently loosen the edges with a knife, and they will pop right out.

These taste a lot like ice cream, you guys! Sooo yummy!

I love how quick and easy these cookies are. Since I don’t eat more than a couple of cookies at a time, I love that these are stored in the freezer allowing them to stay fresh much longer.

There are quite a few keto cookie recipes out there these days, but this low carb cookie recipe is a real keeper. If you try these, I hope you’ll take a moment to leave a comment and tell me what you think.

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Print

Keto Chocolate Chip Vanilla Pudding Freezer Cookies

Prep 10 mins

Inactive 15 mins

Total 25 mins

Author About a Mom

Yield 12 cookies

Ingredients

• 1 Package sugar free vanilla instant pudding
• 2 c. Heavy Whipping cream
• 42 grams Lily’s Chocolate Baking Chips or other 0 Sugar Keto brand of chocolate chips

Instructions

1. Pour the package of sugar free instant vanilla pudding into a small mixing bowl.
2. Add in 2 cups of heavy whipping cream, and whisk together until the mixture is smooth with no lumps.
3. Toss in 42 grams of Lily’s Chocolate baking chips. If you do not have access to the Lily’s brand of chips, look for another dark chocolate chip package that has 0 grams of sugar and uses natural sweeteners like Erythritol. This will allow you to have lower net carbs, since sugar alcohols like Erythritol can be subtracted from the carb count just like fiber because they cannot be absorbed by the body and do not raise your blood glucose level.
4. Let the mixture set at room temperature for 10-15 minutes. It will thicken up at this point.
5. Spray a cupcake pan with some non stick spray, and drop 1 ½ - 2 tablespoons of the mixture into each of the 12 cups. Spread the mixture flat with your fingers or a spatula. Place the pan into the freezer for at least 4 hours, and preferably overnight.

Notes

You're going to love this low carb cookie! This low carb keto cookie recipe is fast and easy to make with just 3 ingredients, and a few hours of freezing time. Keto Chocolate Chip Vanilla Pudding Freezer Cookies are sure to become one of your favorite keto desserts.

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