White Chocolate Chip Pistachio Pudding Cookies
These are a remix of our OG Chocolate chip pudding cookies. The recipe is so versatile that there are endless possibilities.
Servings: 18 cookies
Net Carbs: 2g
Equipment
Ingredients
- 8 tbsp salted butter
- 1 egg
- 1 tsp pistachio extract
- 1 tbsp baking powder
- 1/3 cup sugar free white chocolate chips (use KETOBAES to save $ at ChocZero)
- 1 box sugar free pistachio instant pudding (1 box is 4 servings of pudding)
- 3/4 cup almond flour
- 1/3 cup Swerve Brown Sugar Replacement
Instructions
- Use a hand mixer or thoroughly mix the butter, egg, vanilla, and sweetener.
- Add baking powder, almond flour, chocolate chips, and instant pudding mix to the butter mixture and continue mixing until everything is incorporated.
- Use a small cookie scoop or tablespoon to portion out the cookie dough onto a baking tray. Pro-tip: line the tray with parchment paper for easy clean up.
- Use a rubber spatula or your fingers to slightly flatten the dough as it will not flatten like a flour/sugar cookie.
- Bake the cookies at 350 degrees between 5-10 minutes depending on your oven. I use a toaster oven, so the bake time will vary for you. The cookies are ready as soon as you seen any golden color to them. You don’t want them to be golden all over as almond flour can burn quickly.
- Let them cool completely before eating!
Nutrition
Serving: 1cookie | Calories: 91kcal | Carbohydrates: 3g | Protein: 1g | Fat: 9g | Sodium: 121mg | Fiber: 1g | Sugar: 1g | Net Carbs: 2g
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