Pistachio Keto Cookies - cooking recipe

Ingredients

1 tablespoon coconut oil, melted, or as needed
5 tablespoons butter, softened
3 eggs
2 tablespoons heavy whipping cream
3 tablespoons cream cheese, softened
5/8 cup coconut flour
2 teaspoons baking powder
2 tablespoons instant pistachio pudding mix (such as Jell-O(R))
1 tablespoon low-calorie natural sweetener (such as Swerve(R))

Preparation

Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet with coconut oil.
Beat butter in a bowl until creamy. Add eggs one at a time, and mix until well combined. Mix in cream cream cheese, coconut flour, baking powder, instant pistachio pudding mix, and sweetener until well combined.
Drop cookies in tablespoon-sized dollops on the prepared baking sheet.
Bake in the preheated oven until cookies are brown around the bottom edges and lightly browned on the tops, 10 to 15 minutes.