These jel cookies are made with keto-friendly alternative to Jello with no artificial flavors or colors! Sugar free and low carb recipe.
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Jello cookies aren't exactly a new idea - but now I've made these colorful treats into something that's sugar free, vegan, and keto friendly! The answer is using Simply Delish Jel Dessert - which is available in SO many flavors! And of course replacing the regular flour with almond flour, and switching out the sugar for a sweetener. Easy!
What I like most about these cookies (other than the way the jel dessert powder adds instant color and flavor!) is that kids can totally help make them. My son helped mix the colors into the dough - and said it was like making edible play dough!
How to Make Low Carb Jel Cookies
Prepare the dough by creaming softened butter and low carb sweetener together in a stand mixer. I used classic Lakanto.
Add an egg and beat again until smooth. In a separate bowl, mix together almond flour and baking powder.
Next, add the dry ingredients to the wet and beat until a soft dough forms. If it is super sticky you might like to add some extra almond flour.
Divide the mixtures between four plates or bowls. You'll need four different flavors of Simply Delish Jel Dessert - I chose peach, lime, raspberry, and black cherry for some color variation. Empty the contents of a jel powder packet into one of the bowls. Knead the powder into the dough until the color is even.
Divide the mixture into 6 balls, place them on a non-stick baking sheet, and slightly flatten them. Repeat with the remaining three bowls, washing your hands between each flavor. This recipe makes 24 small cookies.
Bake in a preheated oven for 8-10 minutes or until starting to turn brown at the edges. Leave on the baking sheet for 5 minutes then transfer them to a cooling rack.
Store in an airtight container.
Don't forget to order your Simply Delish Jel Dessert!
📖 Recipe
Low Carb Jel Cookies
Ingredients
Equipment
Step-by-Step Instructions
- Preheat the oven to 350F.
- Prepare the dough by creaming the softened butter and sweetener together in a stand mixer. Add an egg and beat again until smooth.
- In a separate bowl, mix together almond flour and baking powder.
- Next, add the dry ingredients to the wet and beat until a soft dough forms. If it is super sticky you might like to add some extra almond flour.
- Divide the mixtures between four plates or bowls. Empty the contents of a jel powder packet into one of the bowls. Knead the powder into the dough until the color is evenly distributed.
- Divide the mixture into 6 balls, place them on a non-stick baking sheet, and slightly flatten them. Repeat with the remaining three bowls, washing your hands between each flavor. This recipe makes 24 small cookies.
- Bake for 8-10 minutes or until starting to turn brown at the edges. Leave on the baking sheet for 5 minutes then transfer them to a cooling rack.
- Store in an airtight container.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
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