Low Carb Red Velvet Cookies
Indulge your sweet tooth while staying low-carb with these decadent Low Carb Red Velvet Cookies! Made with almond flour, unsweetened cocoa powder, and a touch of erythritol, these cookies are soft, chewy, and full of rich red velvet flavor without the guilt. A hint of vanilla and softened cream cheese create an irresistibly creamy texture, while sugar-free white chocolate chips add pops of sweetness in every bite. Perfect for keto diets or anyone looking to enjoy a healthier treat, these cookies are as easy to make as they are to devour, requiring just 15 minutes of prep time and a handful of pantry staples. Vibrantly colored with red food coloring, they’re ideal for special occasions or cozy indulgences. Ready in under 30 minutes, these gluten-free delights are sure to become your go-to low-carb dessert!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 2 tablespoons Unsweetened cocoa powder
- 0.5 cup Erythritol
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter, softened
- 2 ounces Cream cheese, softened
- 1 whole Egg, large
- 1 teaspoon Vanilla extract
- 2 teaspoons Red food coloring
- 0.5 cup Sugar-free white chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together almond flour, cocoa powder, erythritol, baking powder, and salt. Set aside.
In a large mixing bowl, beat together the softened butter and cream cheese until smooth and creamy.
Add the egg and vanilla extract to the butter and cream cheese mixture, and mix until well combined.
Add the dry ingredients to the wet ingredients, mixing until a dough forms.
Stir in the red food coloring until the dough is evenly colored.
Fold in the sugar-free white chocolate chips.
Using a tablespoon or a cookie scoop, place spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes or until the edges are set and the centers are still soft.
Remove from oven and allow to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts
Calories |
2581 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 236.9 g | 304% | |
| Saturated Fat | 105.8 g | 529% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 507 mg | 169% | |
| Sodium | 1395 mg | 61% | |
| Total Carbohydrate | 233.8 g | 85% | |
| Dietary Fiber | 44.8 g | 160% | |
| Total Sugars | 8.0 g | ||
| Protein | 52.2 g | 104% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 602 mg | 46% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 494 mg | 11% | |
*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.
