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Keto Jello pudding cookies


These cookies are a life saver when you need a dessert! I promise you won't believe these are keto; they have the chew and taste of your usual non-keto cookie, with about 1 net carb per cookie!

Servings: 20 cookies

Ingredients
6 oz cream cheese
4 tbsp unsalted butter, softened
1/2 cup Swerve sugar substitute (or sweetener of choice)
1 egg
1/2 tsp vanilla extract
1/4 tsp almond extract
1 pkg sugar‐free Jello pudding, any flavor (4-serving size) I used butterscotch flavor
1/8 tsp sea salt
1/2 tsp baking powder
1 c almond flour

Optional:
1/2 cup 85% or darker chocolate or Lily's chocolate chips
1/3 cup pecans, chopped

Directions
Soften cream cheese and butter. Beat egg together with sweetener and extracts. Mix in salt and Jello pudding packet until combined.
Whisk baking powder into the almond flour. Add the flour mixture to the wet mixture. Blend well using a stirring spoon to form a slightly sticky dough.
Stir in any optional add-ons to the dough.
Wrap dough in plastic wrap and place in the fridge until firm, about 1 hour.


Pinch off dough and roll into one inch balls and place on a greased baking sheet, leaving an inch between the cookies. 
Use your thumb or the bottom of a glass sprayed with Pam to flatten the cookies. These do not spread very much while baking.

Of course, thinner cookies are crispier, bake more quickly, and burn easily. Watch those last few minutes depending on how thick you leave your dough!
Bake 325°F for 15-20 minutes.
Remove from oven and allow to cool 10 minutes before moving to a cooling rack. Allow cookies to cool completely before serving to avoid crumbling.
Optional: dust with additional Swerve confectioners sugar.
Enjoy!

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