Giving cookies another try. I enjoyed my chocolate chip cookies and the new lemon ones but I saw some red velvet cake batter in stores and decided to make it into homemade keto cookies!

So if you are not familiar with red velvet, it is basically a cross between vanilla and chocolate. Instead of using 1/4 cup of cocoa powder, you use 1 or 2 tbsp and some red food colouring to give it that bright red colour.

My first cookbook – Keto Cravings – is on Amazon now!

So let’s talk about food colouring. All food colourings are different strengths. I used 1tbsp of liquid food colouring and my first batch turned out quite BROWN instead of red. So I added more for the second batch which added a more red hue. Add a little bit at a time until you get your desired colour.

Well, what else is there to say other than get straight to the recipe? NOTHING. These cookies are super moist, fluffy and amazing. Hope you like them as much as me!

Keto Red Velvet Cookies

Prep Time: 15 minutes

Cook Time: 15 minutes

Cooling Time: 30 minutes

Total Time: 1 hour

Red velvet - in cookie form! Topped with a delicious vanilla cream cheese frosting. Totally keto, gluten free and sugar free!

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Ingredients

COOKIE:

• 1/2 cup (100g) butter - room temp
• 4 tbsp sugar substitute
• 1 tsp vanilla
• 1 tbsp cocoa powder
• 1 egg
• 1 1/2 cups (150g) almond flour
• 1/2 tsp xanthan gum
• 1/2 tsp baking soda
• Red food colouring

TOPPING:

• 4 tbsp cream cheese
• 1 tsp vanilla
• 2 tbsp powdered sugar substitute
• 1 1/2 tbsp water

Instructions

In a mixing bowl, cream together the butter, vanilla, sugar substitute, cocoa powder and red food colouring. Make sure it is mixed thoroughly.

Pour in the almond flour, xanthan gum and baking soda. Use a spoon to stir it all together. It will eventually turn into a coarse graham cracker like consistency.

Add in the egg and whisk.

Cool the dough in the fridge for half an hour.

While the dough cools, stir together your topping ingredients. Place inside an icing bag or piper.

Scoop tablespoon sized amounts of dough onto a cookie sheet lined with parchment paper.

Use wet hands to smooth and flatten the dough balls.

Bake at 350°F / 175°C for 15 minutes.

Once cooled, pipe the icing onto the cookies.

Notes

This makes roughly 15 cookies.

Nutritional Information per cookie:

CALS: 139

FAT: 13.4

CARBS: 3.3

FIBRE: 1.8

NET CARBS: 1.5

PROTEIN: 3.2

Nutrition Information:

Yield:

15

Serving Size:

1
Amount Per Serving: Calories: 139Total Fat: 13.4gCarbohydrates: 3.3gFiber: 1.8gProtein: 3.2g