Red velvet keto cookies are perfect for a gluten free dessert. Keto friendly and a low carb dessert for a healthy holiday snack. Topped with sugar free cream cheese frosting for a keto cookie that’s tangy and sweet!
Can I say how much I love red velvet? When I say I am the hardest judge of red velvet it’s an understatement.
I go around tasting red velvet cake with very high standards. So I put my money where my mouth was and created my very own red velvet keto cookies.
Now, old fashioned red velvet cake was made with buttermilk. The reaction of the acidity with the chocolate originally gave the cake it’s red coloring. Due to the lack of quality now in food this is only achieved through food coloring. More on that later.
Using gluten free flours I knew this would be a challenge. Not to mention milk is not keto. So no buttermilk in this recipe.
To truly get my red velvet keto cookies to stand out I knew something had to be added to my almond flour and coconut flour mix.
Is red velvet just a chocolate cake?
Um no! I am so offended. In all seriousness a good red velvet cake has a hint of chocolate flavoring. The texture of the cake and the milky, buttery flavor is what separates them.
So, cocoa powder or dutch processed cocoa powder?
Good question! Regular cocoa powder is more alkaline that dutch processed cocoa. Dutch has more of a reddish tint and has more of a richness to the chocolate. Now when cooking with both if you swap out pay close attention to your leaving agent because baking powder works better with regular cocoa powder. Where dutch process cocoa is less acidic so baking powder would be a better option.
How to make red velvet keto cookies:
In my red velvet keto cookie recipe I used cocoa butter. Due to gluten free cookies having a particular flavor I wanted to up the ante. Almond flour produces a particular taste. Yet, if you don’t own cocoa butter adding butter as a substitute will work.
First, if using cocoa butter or unsalted butter you want to melt this then allow it to cool. While your butter is cooling prepare your dry mixture.
Grab some almond flour, coconut flour, cocoa powder, xanthan gum, baking soda, granulated sweetener and baking soda.
At this point your butters should be cool. Add in vanilla extract, liquid stevia, heavy cream and your egg. Now for food coloring.
Food coloring isn’t needed. It simply gives the red velvet keto cookies their red color. It happens to be an option to use beet powder. I have two things about that.
First, beet powder brings a flavor. It was hard enough getting the red velvet flavor. A strong no to bring a beet powder flavor to the cake. Second, potentially changing the texture of the keto cookies.
Bring together wet and dry mix. After dough forms place in refrigerator for an hour. Take a double scoop with cookie scooper to form thick cookies.
This will give to a soft keto cookie. Similar to an cake texture with a chew.
Making a keto cream cheese frosting
It’s a super easy recipe. Room temperature cream cheese and sour cream. You can powder the granulated sweetener with a coffee grinder. Or you can purchase an already powdered sweetener such as Swerve.
Blend the three of them together and you have a bomb keto cream cheese frosting.
Red Velvet Keto Cookies
- 3/4 cup blanched almond flour
- 1/4 cup granulated sweetener
- 2 tablespoon coconut flour
- 1 tablespoon buttermilk powder (optional)
- 1 tablespoon cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon beef gelatin powder (regular gelatin works as well)
- 1/8 teaspoon salt
- 1 large egg
- 2 tablespoon butter
- 2 teaspoon vanilla extract
- 1 teaspoon liquid monk fruit
- 1/4 teaspoon red food coloring
Cream Cheese Topping
- 1.5 ounces full fat cream cheese
- 2 tablespoon keto sweetener
- 1 tablespoon sour cream
- Preheat oven to 350°F then melt butter
- Mix all dry ingedients together
- Get melted butter then add the rest of the wet ingredients
- Combine dry and wet ingredients
- Scoop cookies onto a baking pan then mash down. Use the back of a spoon to press down in the center slightly to make a hole for the cream cheese. I used the back of my measuring TB and be sure to oil your spoon down well so the cookie dough doesnt stick
Cream cheese topping
- Bring cream cheese to room temperature. Just drop in a warm bowl of water for 5 minutes. Mix all ingredients together until smooth
- Place in bag and pipe the centers of the cookies. Cream cheese doesnt run over so you can overfill if you want your secret is safe with me
- Bake cookies for 12-15 minutes then remove and allow to cool completley