Keto Red Velvet Cookies
Published January 26, 2021 • Updated February 2, 2026
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Soft, chewy red velvet cookies loaded with sugar-free white chocolate chips. This combo is honestly addictive, and only 1.4g net carbs each.
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Ingredients
½ cup butter, softened -
½ cup monk fruit blend sweetener
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1 egg
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1 tablespoon red food coloring, optional
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1 teaspoon vanilla
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1 cup almond flour
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¼ cup coconut flour
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3 tablespoons unsweetened cocoa powder
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1 teaspoon baking powder
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½ teaspoon baking soda
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½ teaspoon salt
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2 tablespoon heavy cream
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1 teaspoon vinegar
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1/2 cup sugar-free white chocolate chips
Step by Step Instructions
Step by Step Instructions
Whisk it
In a medium bowl, whisk together almond flour, coconut flour, cocoa powder, baking powder, baking soda and salt.
Add dry ingredients
Slowly add dry ingredients to butter mixture. Add heavy cream and vinegar. Mix until combined.
Scoop the balls
Using a large cookie scoop, scoop 2 tablespoon-sized balls of dough and place on a parchment lined baking tray leaving 1.5 inch space in between balls. Flatten balls with the palm of your hand or the back of a spoon. Refrigerate remaining dough until ready to bake.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros (Free) →Frequently Asked Questions
Can I substitute the almond flour for another type of flour?
Almond flour keeps these low carb, but sunflower seed flour works if you need a nut-free option. Heads up, flavor and texture will be a bit different.
What can I use instead of monk fruit blend sweetener?
Erythritol or stevia both work for keto baking. Just adjust the quantity since sweetness levels vary between brands.
How should I store these keto red velvet cookies?
Airtight container at room temp, up to 5 days. Fridge extends that to a week, freezer to 3 months.
Is it necessary to use red food coloring?
Totally optional. It's just for the signature red velvet look. Skip it if you want a more natural appearance. The taste is the same either way.
Are these cookies suitable for a gluten-free diet?
Yes! Almond flour and coconut flour are both naturally gluten-free.
My grandma made red velvet cake every Christmas and I've been mourning it since I went keto two years ago. These taste like I got something back. The white chocolate chips are doing a lot.
Two years of mourning a Christmas recipe is real. The white chocolate is the piece that makes these actually taste like red velvet instead of just red cookies.
Brought these to a winter potluck last weekend and three people went back for seconds. One woman cornered me by the dessert table asking how I got them so soft and chewy without regular sugar. I told her monk fruit blend and she didn't believe me until I showed her the recipe on my phone. The cream cheese frosting was a huge hit too. Making a double batch for Valentine's Day since I'm apparently the cookie person at these things now.
Ha, 'show her the recipe on your phone' is basically the only way to convince people. The monk fruit skeptics need proof. Double batch for Valentine's is smart, the frosting holds up fine if you make them a day ahead.
Just made these. They turned out so good. They didn’t fall apart at all. When you let them cool, they stay together. One of my favorite recipes from you.
The coconut flour really does help them hold. I tested this with just almond flour and they spread too much.
Not all sugar-free white chocolate chips are created equal! I used Bake Believe brand and they ‘melted.’ I had small craters of liquid where the chip was. For the next pan I tediously picked out all the chips, baked, removed from oven then topped with 3-4 chips. Tasty but fell apart easily. Will bake again and try another brand of chips.
Glad you enjoyed the recipe! I haven't heard of that brand of chocolate chips. The brand I always recommend and use is by ChocZero. I haven't had any issues with these. They bake like regular chocolate chips. Lily's is another good choice. But yes, you can add the chips after you have molded the cookies. Remember to let them cool completely before handling your cookies or they will fall apart.