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Keto Red Velvet Cookies – Soft, Chewy, and Low-Carb

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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 16 servings
Ingredients Method

Ingredients
  

  • Dry ingredients: 1 3/4 cups blanched almond flour (finely ground)
  • 2 tablespoons coconut flour
  • 2 tablespoons unsweetened cocoa powder (Dutch-process preferred for smoother flavor)
  • 3/4 cup granulated erythritol or erythritol/monk fruit blend
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • Wet ingredients: 4 tablespoons unsalted butter, softened
  • 2 ounces cream cheese, softened
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar
  • 1–1 1/2 teaspoons liquid red food coloring (or 1 tablespoon beet juice powder for a natural option)
  • Optional mix-ins and finish: 1/3 cup sugar-free white chocolate chips
  • Coarse sea salt for a light sprinkle
  • 2 tablespoons powdered erythritol for dusting

Method
 

  1. Prep your pan: Line a baking sheet with parchment paper or a silicone mat. Preheat the oven to 350°F (175°C).
  2. Whisk the dry mix: In a bowl, whisk almond flour, coconut flour, cocoa, sweetener, baking powder, baking soda, and salt until evenly combined.
  3. Cream the fats: In a separate bowl, beat the butter and cream cheese until smooth and fluffy, about 1–2 minutes. Add the egg and vanilla and beat until just combined.
  4. Add color and tang: Mix in the vinegar and red food coloring. Start with 1 teaspoon of coloring and add more if you prefer a deeper red. The dough will be thick.
  5. Combine wet and dry: Add the dry ingredients to the wet and stir with a spatula until no dry spots remain. If using white chocolate chips, fold them in now.
  6. Chill briefly: Let the dough rest for 10–15 minutes. This helps the coconut flour hydrate and makes the dough easier to handle.
  7. Shape the cookies: Scoop heaping tablespoon portions (about 1 1/2 tablespoons each) and roll into balls. Place on the baking sheet about 2 inches apart. Gently flatten to about 1/2 inch thick with your palm or the bottom of a glass.
  8. Bake: Bake for 9–12 minutes, until the edges are set and the centers look slightly soft. Do not overbake—they firm up as they cool.
  9. Cool completely: Let the cookies rest on the pan for 10 minutes, then transfer to a rack. Sprinkle with a pinch of coarse salt or dust with powdered erythritol, if using.