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One Net Carb Soft Jello Holiday Cookies

One Net Carb Soft Jello Holiday Cookies

One Net Carb Soft Jello Holiday Cookies: Low Carb, Gluten Free, Soft, Pleasantly Fruity and Colorful!

 Ohh, these One Net Carb Soft Jello Holiday Cookies are good!

Soft vs crispy

I adapted this recipe from Low Carbe Diem here. The ingredients are almost the same but the process is very different to get a thick, soft cookie instead of a thin, crispy cookie.

We are a soft cookie family.

One Net Carb Soft Jello Holiday Cookies are also much more colorful and very fruity tasting; delicious!

Head over to the original recipe though if you like a crispy cookie.

The Colors:

Because there is only one egg in the recipe, doing two colors makes it necessary to divide the batter partway through the recipe.

If this is too much of a bother, just make the whole recipe with 2 packs of Jell-O twice to get 2 colors. I included both ways in the directions.

The whole recipe only makes 12 cookies so you may want to do it that way anyway.

I had plans to do yellow, orange and red for fall/Halloween/Thanksgiving, red and green for Christmas, pastels (watermelon, lemon, grape, etc.) for Easter, and red and blue raspberry for Independence Day but the gelatin makers have let me down!

I could find only lemon, orange, lime, cherry and raspberry flavors in sugar free. 🙁 I even looked online but it does not look like they make them at all. Well that is a bummer!

We can do fall holidays and Christmas and still have red for Valentine’s Day and green for St. Patrick’s Day but we are empty handed for Easter and Independence Day. 

And any color will taste good any time of year!

If you find those other colors, would you let me know? 

This recipe is part of my 33 Low Carb & Keto Cookie Recipes

Check out these other Christmas posts for lots and lots of great ideas for your main meal, bark, special desserts, appetizers, stocking stuffers and even your leftover ham or turkey!

10 Best Low Carb & Keto Bark Recipes

Hundreds of Keto & Low Carb Stocking Stuffer Ideas

63 Low Carb Keto Christmas Meal Ideas

13 Low Carb & Keto Leftover Turkey Recipes

15 Delicious Low Carb & Keto Ham Recipes

91 Low Carb & Keto Appetizer Recipes

Ingredients:

6 ounces cream cheese, softened

4 Tablespoons unsalted butter, softened

8 drops liquid Stevia (or your choice to taste)

1 egg

1/8 teaspoon sea salt

½ teaspoon vanilla extract

¼ teaspoon almond extract

2 packages sugar free Jell-O, 0.3 ounces each, any flavor

1 cup almond flour, divided

½ teaspoon baking powder, divided

Directions:

Beat together the softened cream cheese and butter.

mixing cream cheese and butter in bowl

Add Stevia drops, egg, salt and extracts and beat until well mixed.

eggs, vanilla and sweetener added to bowl.

If doing two colors,

divide batter evenly into 2 bowls.

mixture divided into two small bowls

Add one package of Jell-O into each bowl and stir well with spoon until color is evenly spread throughout.

2 bowls and green Jell-O added to 1 and red to the other.
2 bowls with almond flour added to each.

  

Add ½ cup almond flour and ¼ tsp baking powder to each bowl and stir well again.

2 bowls with almond flour added to each.
2 bowls after being mixed.

If doing only one color,

add both Jello packets to the entire mixture, mix well and then add 1 cup almond flour, ½ tsp baking powder and mix well again.

Cover dough with plastic wrap and refrigerate for at least 30 minutes or up to 12 hours.

red and green bowls in refrigerator with plastic wrap over top.

Divide the dough into 12 portions (or 6 of each if you are doing 2 colors), roll into balls and flatten slightly with your hands.

red dough formed into shape of cookie in hand.

Place them on a parchment paper lined cookie sheet. This is not totally necessary but it does work best.

6 each of red and green cookie on baking sheet.
6 each of yellow and orange cookies on baking sheet.

  

Bake in a preheated 300* oven for 12-14 minutes.

Let them sit on the cookie sheet for about 10 minutes before moving to a cooling rack to finish cooling.

This is important because they will fall apart if handled hot.

They are best stored in the refrigerator and can be frozen if you make them ahead.

Recipe note; Because there is only one egg in the recipe, doing two colors makes it necessary to divide the batter partway through the recipe.

If this is too much of a bother, just make the whole recipe with 2 packs of Jell-O twice to get 2 colors. I included both ways in the directions.

The whole recipe only makes 12 cookies so you may want to do it that way anyway.

Did you make the cookies?

If you make these One Net Carb Soft Jell-O Holiday Cookies, let me know! Rate it and leave a comment below. I love hearing from you!

Be Sure to Pin for Later!

One Net Carb Soft Jello Holiday Cookies Pinterest Pin

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You can also follow me on my Facebook groups; my Low Carb and Keto group; Low Carb & Keto Recipes & Helpful Tips Group, my recipes for everyone group; Best Recipes You will Want to Make and my Homeschool group; Loving Homeschool. I am adding daily pictures, links and much more than I would on the blogs and it is a place for you to find support from others on the same journey as you are. Come and share with others, ask questions and learn!

 

Yield: 12 cookies

One Net Carb Soft Jello Holiday Cookies

One Net Carb Soft Jello Holiday Cookies

One Net Carb Soft Jello Holiday Cookies: Low Carb, Gluten Free, Soft, Pleasantly Fruity and Colorful! A fun addition to any holiday or any day!

Prep Time 15 minutes
Cook Time 12 minutes
Additional Time 30 minutes
Total Time 57 minutes

Ingredients

  • 6 oz cream cheese, softened
  • 4 Tbsp unsalted butter, softened
  • 8 drops liquid Stevia
  • 1 egg
  • 1/8 tsp sea salt
  • ½ tsp vanilla extract
  • ¼ tsp almond extract
  • 2 packages sugar free Jello, 0.3 oz each, any flavor
  • 1 cup almond flour, divided
  • ½ tsp baking powder, divided

Instructions

    1. Beat together the softened cream cheese and butter.
    2. Add Stevia drops, egg, salt and extracts and beat until well mixed.
    3. If doing two colors, divide batter evenly into 2 bowls.
    4. Add one package of Jello into each bowl and stir well with spoon until color is evenly spread throughout.
    5. Add ½ cup almond flour and ¼ tsp baking powder to each bowl and stir well again.
    6. If doing only one color, add both Jello packets to the entire mixture, mix well and then add 1 cup almond flour, ½ tsp baking powder and mix well
      again.
    7. Cover dough with plastic wrap and refrigerate for at least 30 minutes or up to 12 hours.
    8. Divide the dough into 12 portions (or 6 of each if you are doing 2 colors), roll into balls and flatten slightly with your hands.
    9. Place them on a parchment paper lined cookie sheet. This is not totally necessary but it does work best.
    10. Bake in a preheated 300* oven for 12-14 minutes.
    11. Let them sit on the cookie sheet for about 10 minutes before moving to a cooling rack to finish cooling. This is important because they will fall apart if handled hot.
    12. They are best stored in the refrigerator and can be frozen if you make them ahead.

Notes

Because there is only one egg in the recipe, doing two
colors makes it necessary to divide the batter partway through the recipe.
If this is too much of a bother, just make the whole recipe with 2 packs of Jello twice to get 2 colors. I included both ways in the directions. The whole recipe only makes 12 cookies so you may want to do it that way anyway.

*These do contain dairy so keep them in the refrigerator or freezer.

MyProductiveBackyard.com

Nutrition Information

Yield

12

Serving Size

1

Amount Per Serving Calories 144Total Fat 14gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 7gCholesterol 40mgSodium 95mgCarbohydrates 2gFiber 1gSugar 1gProtein 3g

This data was provided and calculated by Nutritionix using unknown brands unless named in the recipe. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator. Also, you can put in exactly what you used so it is the most accurate. This is just to give you an idea, as any nutrition calculation is not exactly accurate unless every single product brand used is entered. Please note also that I am not a certified nutritionist or health professional of any kind. Please consult a doctor or trained professional for medical advice.

 

 

Heather Caird

Sunday 26th of December 2021

Hi Cheryl As a Uk follower of your site can you just confirm how the jello ( or jelly in my case) is prepared before use or is it the powdered variety thatโ€™s used? Thank you I love following your site and having a go at the recipes keep them coming Heather

Cindy

Monday 27th of December 2021

Hi Heather! For this recipe, I use the box of powdered Jell-O mix and don't prepare it at all. The powder is dumped right into the cookie mixture. Thank you so much for your kind words! They mean a lot! ~Cindy

Diana

Thursday 23rd of December 2021

Well the flavor is fantastic but the cookie is WET. Iโ€™m going to try putting them back in at 350 for some more time. Any advice otherwise?

Cindy

Sunday 26th of December 2021

Hi Diana, First, I am so sorry I did not see your comment when you wrote it; for some reason I did not get a note that it was there. :( I hope you were able to get them to work. The cookie is a moist cookie but no, shouldn't be wet. Maybe they could have been a bit thinner? Did they get the 10 minutes sitting on the baking tray after baking? That does let them cook (and dry) more after baking in the oven. I'm sorry it is kind of hard to tell from here. I would have done what you did; add a little more cooking time and just watched them carefully. Let me know how they turned out if you can. :) ~Cindy

Cheryl

Friday 13th of December 2019

I wonder if you could substitute coconut flour for the almond flour?

Joy

Friday 13th of December 2019

Hi Cheryl, I would say that you probably could but I have not done it with this recipe to say for sure. Know though, that coconut flour and almond flour are NOT interchangeable one to one. Here is a good article that explains how to change which flour you use (https://www.dummies.com/food-drink/special-diets/paleo-diet/substituting-coconut-flour-for-almond-flour/). Basically, use ยผ cup of coconut flour plus one more egg for each 1 cup of almond flour you are replacing. I hope that helps! ~Joy

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