Keto Red Velvet Cookies
Published January 26, 2021 • Updated December 15, 2025
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Soft and chewy keto red velvet cookies are filled with chunks of sugar-free white chocolate chips. This combination is what dreams are made of. It's hard to believe these cookies are low-carb!
12
Servings
147
Calories
12.7g
Fat
2g
Protein
1.4g
Net Carb
5.7g
Total Carbs
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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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
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Preheat oven
Preheat oven to 350 degrees.
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Get a large bowl
In a large bowl, cream together butter and sweetener until light and fluffy.
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Beat it
Add egg, food coloring and vanilla and continue beating until combined, about 1 minute.
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Whisk it
In a medium bowl, whisk together almond flour, coconut flour, cocoa powder, baking powder, baking soda and salt.
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Add dry ingredients
Slowly add dry ingredients to butter mixture. Add heavy cream and vinegar. Mix until combined.
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Add the chips
Mix in white chocolate chips.
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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.
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Bake it
Bake at 350 degrees for 10 to 12 minutes. Remove from oven and let cool on the baking tray for 5 minutes until set before transferring to a cooling rack. Cookies are very delicate when they are warm.
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.
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.