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
- 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
Red Velvet Keto Cookie Dough
- Pre-heat oven to 350 degrees
- Melt the baking chocolate in a double boiler or in a microwave (20 seconds) then set aside
- Using an electric mixer on high combine the cream cheese, butter, sugar substitute, vanilla extract, red food coloring, and white vinegar.
- Once fully combined add the 4 eggs one at a time, making sure that the batter is fully incorporated.
- To the cookie dough add the melted chocolate and beat dough until it’s perfectly mixed.
- Next stir in the coconut flour, cocoa powder, baking powder, cream of tartar, salt and mix well.
- Allow the dough to chill in the refrigerator for 30 minutes.
Cream Cheese Icing
- In a small bowl using an electric mixer, beat the softened cream cheese with the powdered sugar substitute and salt.
- Next, add vanilla extract and heavy cream and mix until well combined and smooth.
- Add the cookie dough using a small cookie scoop onto a parchment-lined cookie sheet.
- Flatten the cookies slightly.
- Bake cookies for 15-20 minutes (Do not over-bake)
- Allow cookies to fully cool about 20 minutes on a cookie rack.
- Using a fork drizzle the tops of the cookies with the cream cheese icing
- 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.