Red Velvet Keto Cookies

Red Velvet Keto Cookies

This rich and decadent recipe for red velvet keto cookies is sure to become a holiday favorite. The addition of cream cheese makes them a soft-batch cookie and their bright red color makes them a festive choice.

yield: 16prep time: 10 MINUTES

Cook time: 45 MINUTES

additional time: 5 MINUTES

total time: 1 HOUR

Ingredients

  • 1 cup of coconut flour
  • 1/4 cup of cocoa powder
  • 2 ounces of baking chocolate
  • 1 tsp of vanilla extract
  • 2 teaspoons of baking powder
  • 1/4 teaspoon sea salt
  • ½ cup unsalted butter softened
  • 8 ounces of full-fat cream cheese softened
  • 1 cup granulated sugar substitute 
  • 1 teaspoon white vinegar
  • 4 eggs
  • 3-5 teaspoons of red food coloring 
  • 1/4 teaspoon of cream of tartar

Cream Cheese Icing

  • ¼ cup of heavy whipping cream
  • 1 tablespoon of cream cheese softened 
  • 1/2 cup powdered sugar substitute 
  • 1/2 teaspoon of vanilla extract
  • Pinch of sea salt

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Instructions

Red Velvet Keto Cookie Dough

  1. Pre-heat oven to 350 degrees
  2. Melt the baking chocolate in a double boiler or in a microwave (20 seconds) then set aside
  3. Using an electric mixer on high combine the cream cheese, butter, sugar substitute, vanilla extract, red food coloring, and white vinegar.
  4. Once fully combined add the 4 eggs one at a time, making sure that the batter is fully incorporated.
  5. To the cookie dough add the melted chocolate and beat dough until it’s perfectly mixed.
  6. Next stir in the coconut flour, cocoa powder, baking powder, cream of tartar, salt and mix well.
  7. Allow the dough to chill in the refrigerator for 30 minutes.

Cream Cheese Icing

  1. In a small bowl using an electric mixer, beat the softened cream cheese with the powdered sugar substitute and salt.
  2. Next, add vanilla extract and heavy cream and mix until well combined and smooth.

Baking Instructions

  1. Add the cookie dough using a small cookie scoop onto a parchment-lined cookie sheet.
  2. Flatten the cookies slightly.
  3. Bake cookies for 15-20 minutes (Do not over-bake)
  4. Allow cookies to fully cool about 20 minutes on a cookie rack.
  5. Using a fork drizzle the tops of the cookies with the cream cheese icing
  6. Allow the icing to set about 5 minutes.

Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 weeks.

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