In a mixing bowl, add the whipped topping, almond flour, and powdered sweetener. Use a spoon or spatula to gently mix everything together until it forms a soft, slightly sticky dough. Make sure there are no dry pockets of flour left, but avoid overmixing—keeping the mixture light helps the cookies stay soft and fluffy.

Check the consistency of the dough. It should be soft and scoopable but not runny. If it feels too wet, add a small amount of almond flour (one tablespoon at a time) and mix gently. If it feels too dry or crumbly, add a spoonful of whipped topping and mix again until the texture is smooth and workable.

Line a baking sheet with parchment paper to prevent sticking. Using a spoon or cookie scoop, portion out small amounts of dough and place them onto the baking sheet, leaving a little space between each one since they will spread slightly as they bake.

Lightly flatten each portion using the back of a spoon or your fingers. You don’t need to press too hard—just shape them into small rounds so they bake evenly. Don’t worry if they’re not perfectly shaped; they will still turn out great.

Preheat your oven to 180°C (350°F) and place the baking sheet on the center rack. Bake for 10–12 minutes, or until the edges are lightly golden and the tops look set. Keep an eye on them during the last couple of minutes to avoid overbaking.

Remove the cookies from the oven and let them cool on the baking sheet for a few minutes. They will be very soft at first but will firm up slightly as they cool. After that, transfer them carefully to a plate or rack.

Serve once cooled slightly or at room temperature. They’ll have a soft, airy texture and a light sweetness—perfect for a quick keto-friendly treat.