Keto “Magic” Cookies (3-Ingredient, Zero Sugar & Gluten-Free)
Experience the magic of these incredibly easy, zero-sugar cookies that practically bake themselves! With just a few simple ingredients, including your favorite keto cake mix, you can whip up a batch of delicious, soft, and chewy cookies perfect for satisfying your sweet tooth without the carbs.
Yields: 18-24 cookies (depending on size) Prep time: 10-15 minutes Chill time: 15-30 minutes (optional, but recommended) Cook time: 12-15 minutes
Ingredients:
- 1 (8-ounce) container zero sugar Cool Whip, thawed
- 1 large egg
- 1 box (about 10-11 ounces) KETO cake mix (any flavor; ensure it’s made with almond/coconut flour and keto sweeteners, not just “sugar-free”)
- ¼ cup Swerve Confectioners Sweetener (or other keto-friendly powdered sweetener), for rolling
Equipment:
- Large mixing bowl
- Whisk or electric mixer
- Rubber spatula
- Baking sheet
- Parchment paper
- Small shallow bowl (for powdered sweetener)
Instructions:
- Preheat Oven & Prep Baking Sheet: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- Combine Wet Ingredients: In a large mixing bowl, combine the thawed zero sugar Cool Whip and the egg. Stir with a whisk or rubber spatula until well combined and smooth.
- Add Cake Mix: Gradually add the keto cake mix to the wet ingredients. Stir until thoroughly combined and a soft, cohesive dough forms. Do not overmix.
- Chill Dough (Optional but Recommended): If the dough is too sticky to handle, cover the bowl and refrigerate for 15-30 minutes to firm up slightly.
- Roll in Powdered Sweetener: Pour the Swerve Confectioners Sweetener into a small shallow bowl. Scoop rounded tablespoons of the dough and roll them into balls. Roll each ball generously in the powdered sweetener to coat completely.
- Place & Flatten: Place the coated cookie balls onto the prepared baking sheet, leaving about 2 inches between them. Gently flatten each cookie ball with the palm of your hand or the bottom of a glass to your desired thickness (they won’t spread much).
- Bake: Bake for 12-15 minutes, or until the edges are lightly golden and the centers appear set. The cookies will be soft when warm.
- Cool Completely: Remove the baking sheet from the oven. Allow the cookies to cool completely on the baking sheet before attempting to move them. They will firm up as they cool.
- Enjoy!
Tips for Success:
- Keto Cake Mix is Key: Double-check that your cake mix explicitly states “keto” or is made from low-carb flours (like almond or coconut) and keto sweeteners. A “sugar-free” mix using wheat flour will still be high in carbs.
- Don’t Overmix: Overmixing can lead to a tougher texture in keto baked goods. Mix just until combined.
- Cool Whip Consistency: Ensure your Cool Whip is thawed but still cold for the best dough consistency.
- Cooling Time: Allowing these cookies to cool completely is crucial for them to set properly and prevent crumbling.
- Flavor Variations: Experiment with different keto cake mix flavors (chocolate, vanilla, lemon). You can also add a pinch of cinnamon or a few sugar-free chocolate chips to the dough for extra flavor.
Storage: Store cooled cookies in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for up to a week. They also freeze well for up to 2 months.
Recipe Analysis & Dietary Classification
This “Magic Cookies” recipe is a fantastic, straightforward, and appealing option, provided the correct cake mix is used.
- High Protein: Moderate protein, primarily from the egg and potentially the cake mix (if almond/coconut flour based).
- Low-Carb: Yes, this recipe is low-carb, provided you use a true keto cake mix and a keto powdered sweetener.
- Keto: Yes, this recipe is keto-friendly, provided you use a keto cake mix (made with low-carb flours and sweeteners) and follow the instructions.
- Zero Sugar Cool Whip, Egg, Swerve Powdered Sweetener: All are keto-compliant.
- Keto Cake Mix: This is the make-or-break ingredient. Ensure it’s genuinely low-carb (e.g., typically uses almond/coconut flour, erythritol/Swerve/allulose, no grains or traditional sugars/sweeteners like maltitol).
- Gluten-Free: Yes, this recipe is naturally gluten-free, provided your keto cake mix is also gluten-free (most almond/coconut flour-based mixes are).
