Keto Red Velvet Cookies
Indulge your sweet tooth while staying on track with these irresistible Keto Red Velvet Cookies—perfect for low-carb enthusiasts craving a classic treat without the guilt. These vibrant cookies boast a rich cocoa flavor complemented by the creamy tang of cream cheese, all nestled in a fluffy almond flour base for a gluten-free delight. Sweetened with erythritol, they’re sugar-free yet decadently satisfying, while the addition of apple cider vinegar and a touch of vanilla extract brings a balanced depth to every bite. Ready in under 30 minutes, these easy-to-make cookies with their trademark velvety texture and bold red hue are ideal for holiday celebrations or everyday snacking. Whether served with a dollop of cream cheese frosting or enjoyed on their own, these keto-friendly treats redefine indulgence!
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Recipe Information
Ingredients
- 1.5 cups almond flour
- 2 tablespoons cocoa powder
- 0.5 cup erythritol sweetener
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 0.5 cup butter
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- 1 large egg
- 2 tablespoons red food coloring
- 2 ounces cream cheese
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, combine almond flour, cocoa powder, erythritol, baking powder, and salt. Whisk together until well mixed.
In a large mixing bowl, beat the softened butter and cream cheese together until the mixture is smooth and creamy.
Add the vanilla extract, apple cider vinegar, egg, and red food coloring to the butter and cream cheese mixture, beating until everything is well combined.
Gradually mix the dry ingredients into the wet ingredients using a spatula or a mixer on low speed, until a dough forms.
Scoop tablespoon-sized portions of the dough and roll them into balls. Place each ball on the prepared baking sheet, making sure to leave space between each for spreading.
Gently press each ball down slightly to flatten it to about 1/2 inch thick.
Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers are slightly soft.
Remove cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
2000 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.7 g | 247% | |
| Saturated Fat | 70.5 g | 352% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 540 mg | 180% | |
| Sodium | 1916 mg | 83% | |
| Total Carbohydrate | 161.4 g | 59% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 8.8 g | ||
| Protein | 43.9 g | 88% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 427 mg | 33% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 336 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
