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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.
Add Stevia drops, egg, salt and extracts and beat until well mixed.
If doing two colors,
divide batter evenly into 2 bowls.
Add one package of Jell-O into each bowl and stir well with spoon until color is evenly spread throughout.
Add ½ cup almond flour and ¼ tsp baking powder to each bowl and stir well again.
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.
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.
Place them on a parchment paper lined cookie sheet. This is not totally necessary but it does work best.
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!
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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!
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
- Beat together the softened cream cheese and butter.
- Add Stevia drops, egg, salt and extracts and beat until well mixed.
- If doing two colors, divide batter evenly into 2 bowls.
- Add one package of Jello into each bowl and stir well with spoon until color is evenly spread throughout.
- Add ½ cup almond flour and ¼ tsp baking powder to each bowl and stir well again.
- 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.
- 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.
- Place them on a parchment paper lined cookie sheet. This is not totally necessary but it does work best.
- 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.
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
12Serving Size
1Amount 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.
Deb
Saturday 20th of July 2024
Please give links to sugar free jello, jello brand has maltodextrin in it and will raise blood sugar more than sugar. Then it would be low carb or keto.
Cindy
Sunday 21st of July 2024
Hi Deb, I haven't found a "regular" sugar free jello that doesn't have maltodextrin. I wish I could! The only ones I have found are vegan so not gelatin and I have not tried them in this recipe so I wouldn't be able to say if they work for sure. I don't know how different they are. I realize that these treats are just that--a treat. They are not meant to eat often or in excess. For me, one is fine. They are also not labeled as Keto, even though some may call them dirty Keto. They are only labeled as "net carbs" for those counting net carbs and everyone will have to decide for themselves if the ingredients are OK for them. If you or anyone reading this finds a no maltodextrin brand jello or tries a vegan brand that works, I would love to know! Take care! ~Cindy
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 that’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. I’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 ¼ cup of coconut flour plus one more egg for each 1 cup of almond flour you are replacing. I hope that helps! ~Joy