Go Back

High Protein Low Carb Red Velvet Protein Cookies - Soft, Chewy, and Satisfying

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Dry Ingredients 1 cup (100 g) super-fine almond flour
  • 1/2 cup (45 g) vanilla or unflavored whey-casein blend protein powder (or whey isolate; see pitfalls)
  • 2 tablespoons Dutch-process cocoa powder
  • 1/3 cup granular erythritol/monk fruit blend (or your preferred low-carb sweetener)
  • 1 teaspoon baking powder
  • 1/8 teaspoon fine sea salt
  • Wet Ingredients 2 tablespoons unsalted butter, melted and slightly cooled (or coconut oil)
  • 2 tablespoons low-fat cream cheese, softened
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 1–2 teaspoons red food coloring (gel gives stronger color; adjust to preference)
  • 1–2 tablespoons unsweetened almond milk, as needed for texture
  • 1 teaspoon apple cider vinegar (for that classic red velvet tang)
  • Optional Cheesecake Drizzle 2 tablespoons light cream cheese, very soft
  • 1 tablespoon vanilla protein powder
  • 1–2 teaspoons almond milk, to thin
  • Pinch of sweetener, to taste

Method
 

  1. Prep your oven and pan. Heat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Whisk the dry mix. In a large bowl, combine almond flour, protein powder, cocoa, sweetener, baking powder, and salt. Break up any lumps for an even texture.
  3. Blend the wet ingredients. In a separate bowl, beat melted butter, softened cream cheese, egg, vanilla, red coloring, and vinegar until smooth. If the cream cheese is stubborn, microwave it for 10 seconds to soften.
  4. Bring it together. Add wet ingredients to the dry and stir with a spatula until a soft dough forms. If it’s crumbly, add almond milk 1 teaspoon at a time until it’s scoopable but not sticky.
  5. Rest the dough. Let the dough sit for 5 minutes. This allows the protein and almond flour to hydrate, which improves the texture.
  6. Shape the cookies. Scoop 12 even mounds (about 1 heaping tablespoon each) onto the sheet. Lightly flatten to about 1/2 inch thick; they won’t spread much.
  7. Bake. Bake 8–10 minutes, or until the edges are set and the centers look slightly soft. Do not overbake—carryover heat will finish them.
  8. Cool completely. Let cookies cool on the sheet for 5 minutes, then transfer to a rack. They firm up as they cool.
  9. Make the drizzle (optional). Stir cream cheese, protein powder, a pinch of sweetener, and almond milk until smooth. Drizzle over cooled cookies.
  10. Set and serve. Chill for 10 minutes to set the drizzle, or enjoy immediately for a softer finish.