These soft and chewy Keto Red Velvet Cookies have a hint of cocoa and are covered with a low carb cream cheese frosting! Each sugar free cookie has less than 3 net carbs each!

These soft and chewy Keto Red Velvet Cookies have a hint of cocoa and are covered with a low carb cream cheese frosting! Each sugar free cookie has less than 3 net carbs each!

 

If you’ve been a reader long, you know that my love for keto cookies is deep. I think the reason so many people have trouble keeping up with a low carb lifestyle is because you have to give up so many classic comfort foods. I’m on a mission to change that! My Keto Chocolate Chip Cookies (the most popular recipe on this site) are so good, you wouldn’t guess they are low carb! 

I’ve also got super easy no bake cookies for when you need to satisfy that sweet tooth fast. Alternatively, if you feel like doing some baking therapy my Keto Snickerdoodle, Strawberry Thumbprint Cookies or Cheesecake Brownies will do the trick! 

These Keto Red Velvet Cookies are no different! They are deliciously soft and moist and have a hint of cocoa powder. To really take these cookies to the next level, we top them with low carb cream cheese frosting! This is truly a keto cookie that is not to be missed! Before jumping down to the recipe, read my tips for the BEST keto cookies!

Ingredients for Keto Cookies

As always, this is a quick overview of the ingredients you will need for this recipe. To get the complete recipe and instructions just scroll down. Here’s what you’ll need to make these naturally gluten-free, red velvet cookies: 

  • Almond flour AND Coconut Flour: You need both flours to get the correct texture. 
  • Baking Soda, Baking Powder, and Salt: These ingredients serve different purposes, do not leave one of them out or make substitutions. 
  • Granular Monkfruit Sweetener: White or Brown Sugar Granular Monkfruit work for this recipe. 
  • Butter: I used salted butter in this recipe, but unsalted will also work. 
  • Egg: size large egg at room temperature. 
  • Sour Cream: full fat sour cream. 
  • Cocoa Powder: adds a hint of cocoa flavor. 
  • Vanilla Extract: adds depth and richness. 
  • Red food coloring: adds color. 

If you’d like to make the sugar free cream cheese frosting, you will also need: butter, cream cheese, powdered monkfruit sweetener, almond milk or heavy cream, and vanilla extract. 

How do you make Red Velvet Cookies Cookies?

These low-carb sugar cookies can be made in just a few simple steps. Please read through the instructions before you begin. The mixture needs to chill before being baked. 

  1. Combine the almond flour, coconut flour, baking powder, baking soda, salt, and cocoa powder in a mixing bowl and set aside.
  2. Using an electric mixer, cream the butter and monkfruit sweetener until well blended. Add the egg, sour cream, red food coloring and vanilla extract.
  3. While the mixer is on low, add the flour mixture until well combined. Wrap the dough ball in plastic wrap and chill overnight.
  4. Scoop the dough using a small cookie scoop and bake on a silicone lined baking sheet at 350 degrees F for 9-11 minutes. Remove the cookies from the oven while they are still slightly soft in the center; they will finish cooking as they cool. 
  5. Allow the cookies to cool completely before moving or frosting. 

Can I Use Another Sugar Substitute? 

Yes, another granulated sugar alternative like swerve should work just as well. 

These soft and chewy Keto Red Velvet Cookies have a hint of cocoa and are covered with a low carb cream cheese frosting! Each sugar free cookie has less than 3 net carbs each!

How do you make Keto Cream Cheese Frosting?

Keto frosting is so easy to make. Frosting is the combination of a few simple ingredients: a fat, sweetener, an extract, and sometimes a small amount of liquid to make the frosting a nice, spreadable consistency. 

For this keto cream cheese frosting, I combine butter, cream cheese, powdered monkfruit sweetener, vanilla extract, and a tiny amount of milk to achieve the right consistency. 

I consider this recipe a base recipe because it is easy to customize. You can easily add a different extract such as almond or maple to achieve a different flavor combination. 

Do I Have to Chill Cookie Dough? 

Yes! Chilling the dough is absolutely essential. You will NOT HAVE GOOD RESULTS if you skip this step! Cookie dough is chilled to solidify the fat in the dough, which prevents the cookies from spreading too much. If you do not chill the dough, or place the dough on an already warm baking pan it will result in a thin cookie that has spread too much. 

The cookies have the perfect texture when they have been chilled overnight. However, it is possible to bake these cookies after the dough as chilled as little as two hours.

These soft and chewy Keto Red Velvet Cookies have a hint of cocoa and are covered with a low carb cream cheese frosting! Each sugar free cookie has less than 3 net carbs each!

Other Keto Cookie Recipes:

You can never have too many cookie recipes, right? My all time favorite low-carb cookie recipe are these Keto Chocolate Chip Cookies (as of this writing, this recipe has over 200 five-star reviews)! They are perfectly flavored with vanilla, dark chocolate chips, and pecans.

Some of my other favorite low-carb cookie recipes include:

These soft and chewy Keto Red Velvet Cookies have a hint of cocoa and are covered with a low carb cream cheese frosting! Each sugar free cookie has less than 3 net carbs each!

Get the Recipe: Keto Red Velvet Cookies

Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Yield: 24
Author: Annie Holmes
These soft and chewy Keto Red Velvet Cookies have a hint of cocoa and are covered with a low carb cream cheese frosting! Each sugar free cookie has less than 3 net carbs each!
4.70 from 13 ratings
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Ingredients
 

Keto Red Velvet Cookies

  • 2 cups almond flour
  • 1/4 cup coconut flour
  • 2 tablespoons cocoa powder
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated monkfruit sweetener
  • 1 large egg
  • 1/2 cup sour cream
  • 2 teaspoons red food coloring*
  • 1 tsp vanilla extract

Low Carb Cream Cheese Frosting

  • 2 ounces cream cheese, softened
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract
  • 2 cups confectioners monkfruit sweetener, add 1/2 cup at a time to get your desired consistency and sweetness, you may use slightly more or less depending on your preference
  • 1-2 tablespoons almond milk or heavy cream, use only as needed to thin your frosting to your preference

Equipment

Instructions
 

  • In a large mixing bowl whisk together almond flour, coconut flour, cocoa powder, baking powder, baking soda and salt, set aside.
  • In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter and sugar until blended. Mix in the egg, sour cream, vanilla extract, and red food coloring.
  • With mixer set on low speed slowly add in flour mixture and mix until combined.
  • Wrap the dough in plastic wrap and shape into a round disk. Chill for a minimum of 2 hours, preferably overnight.
  • When ready to bake preheat the oven to 350 degrees F. Scoop the sugar cookies out using a small cookie scoop and place on a silicone lined baking sheet.
  • Bake for 9-11 minutes. Remove from the oven when the center is still slightly undercooked, it will finish baking as it cools. Allow the cookies to cool 10 minutes on the baking sheet and transfer to a wire rack to cool completely.
  • For the frosting: Combine the cream cheese, butter, vanilla extract and 1/2 cup of the powdered sugar to a mixing bowl and beat with an electric mixer. Add 1/2 cup of the sweetener at a time until it reaches your desired consistancy and sweetness. Use 1-2 tablespoons liquid to thin as needed.

Notes

*Different brands of food colorings are different strengths, you may need to add additional coloring to achieve the desired color.
Net carbs are 2.4 g per cookie
Serving: 1 Frosted Cookie, Calories: 120kcal, Carbohydrates: 3.3g, Protein: 2.5g, Fat: 8g, Cholesterol: 24mg, Sodium: 90mg, Fiber: 0.9g, Sugar: 0.7g
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