My Keto Red Velvet Cookies are rich, chocolatey, and satisfying. Loaded with chocolate chips, they're perfect for Valentine's Day, Christmas, and - really - any other time of year!
Those gluten-free cookies were basically classic red velvet cake, in cookie form. SO good!
With Valentine’s Day coming up, I figured it was time to satisfy the cravings that dealing with that red velvet cookie recipe brought on, just in a low carb diet-friendly way.
So I developed a keto version of that red velvet cookies recipe, and I’m sharing it with you today.
Easy red velvet cookies tend to be seen as a festive Christmas cookie, but really.. They’re perfect anytime of the year.
These low carb red velvet cookies have all of the classic red velvet flavor - a lightly chocolate flavor, with a tiny bit of tang - and festive red color of my full-sugar red velvet recipes, just at a fraction of the carbs.
The look and texture of these cookies is fantastic - a soft cookie, loaded with chocolate chips, featuring a gorgeous deep red color.
It’s an easy cookie recipe to make, too!
The perfect recipe to bake up for your keto sweetie, IMHO. (Well, or my Valentine’s Chocolate Thumbprint Cookies, which have cute little hearts on them!
Anyway, let’s get to it!
Nutritional Information
These low-carb cookies are great sweet treat for anyone on a keto diet.
As with all of my keto recipes, I go by net carbs.
About 6 grams of carbs per cookie are coming from sugar alcohols. Add that to the 1 gram of fiber, and the end result is about 1 net gram of carbs per cookie, NOT including the chocolate chips.
Due to the wide variety of sugar free chocolate chips available, we decided to leave that part of the nutrition out of the calculations here.
There is less than ¾ of a Tablespoon worth of chocolate chips in each cookie, so it should be easy to figure out the additional carb count, based on your package of chocolate chips. (Likely only to be 1g net carbs or so, per cookie!)
This recipe makes 22 cookies, and that’s what the nutritional calculations are based on.
If you make yours larger or smaller (fewer or more cookies), your nutritional info will be a little different.
Ingredients
If you’ve done any of my keto cookie recipes, you’ll find that this one uses more of the same simple ingredients.
Anything you don’t have on hand already should be easy to find in any larger grocery store.
A few notes for you:
The “Flour” Mixture
Taking the place of the all purpose flour you’d normally use to make red velvet cookies, I use a blend of:
Super Fine Almond Flour
Chocolate Flavored Whey Protein Powder
Coconut Flour
Xanthan Gum
I find that this blend of ingredients most closely replicates how regular flour behaves in a recipe.
... but feel free to use whichever protein powder suits your macros and tastes good.
“Tastes good” is key, here. If you don’t like drinking it, you don’t necessarily want to bake with it!
Keto Sweetener
I use 2 types of sugar substitute in this recipe - both white sugar and brown sugar replacements, just as I do in my regular cookie baking.
In this case, that’s Allulose and Brown Allulose.
Last year, I switched my choice of keto friendly sweetener to allulose, and it’s made a HUGE difference to my baking - it acts and tastes more like the real thing.
Like the erythritol & monk fruit blend that I used to use, it doesn’t raise blood sugar levels like regular sugar does.
... it just doesn’t give you a weird cooling sensation in the mouth, and doesn’t crystalize the same way that erythritol does.
Anyway, you can use an Erythritol / Monk fruit Blend Sweetener if you like - I used to use Swerve Granular Sweetener and Swerve Brown Sugar Substitute for my keto cookie recipes.
The only thing is this: allulose is a little less sweet than monkfruit blends.
If you’re using an erythritol monkfruit blend - or even an Allulose-Monkfruit Blend - you’ll want to use ¼ cup for each measure, instead of ⅓ cup.
Sugar Free Chocolate Chips
This is where there’s some wiggle room for customization, based on your preferences and dietary needs.
Lily's Chocolate Chips is a great brand, with a lot of different options available - many of which would work well in this keto red velvet cookies recipe.
Personally, I use Sugar Free Milk Chocolate Chips, but Sugar Free Semisweet Chocolate Chips and Sugar Free White Chocolate Chips also go really well with this recipe.
If you have a bit more leeway with your carbs, you can use regular semi-sweet chocolate chips or dark chocolate chips. They’re not keto, but they are lower carb than some other options.
And hey, if you want it extra festive, you can melt some of those white chocolate chips and do a white chocolate drizzle over the cooled cookies!
Red Food Coloring
While super traditional red velvet recipes rely on a chemical reaction (cocoa + the introduction of acid) to achieve the red colour, I take the modern cheat: Food colouring.
I recommend gel food coloring over liquid food coloring - Gel food color provides a much more intense red color, without introducing a bunch of extra moisture to the keto cookie dough.
The two brands I personally recommend are Americolor (what I used when I was in the USA), or ChefMaster (Which is the option more readily available here!)
Everything Else
Rounding out this recipe, you will need:
Unsweetened Cocoa Powder
Unsweetened Almond Milk
Unsalted Butter
Large eggs
White Vinegar (or lemon juice)
Pure Vanilla Extract
Baking Powder
Baking Soda
Salt
... I just don’t have anything to add, here. Like I said, basic ingredients!
How to Make Keto Red Velvet Cookies
The full recipe is in the printable recipe card at the end of this post. This is the visual walk through of the basic steps, complete with detailed instructions.
In stand mixer fit with a paddle attachment - or in a large mixing bowl with an electric mixer - cream butter and sugar substitutes until fluffy.
I like to cream them at medium-high speed, stopping every so often to scrape down the sides and bottom of the bowl.
Add eggs, milk, vanilla, and vinegar, beat until everything is fully incorporated and smooth.
Use food coloring to tint the wet ingredients mix as brightly red as you’d like it.
Slowly add the dry ingredients mix to the mixer bowl of wet ingredients, and carefully mix on low speed until well incorporated and smooth.
Fold in the chocolate chips until well combined. Wrap the keto red velvet cookie dough in plastic wrap, chill for 1 hour.
Roll dough into 1" balls out of the cookie dough, or use a small cookie scoop. You want to get about 22 cookies from the batch.
Arrange dough balls on a prepared baking sheet, leaving at least 2" between cookies - they flatten out a fair amount.
Bake cookies for 10-12 minutes. Cookies will look puffy, but flatten out as they cool. Do not over bake!
Cool baked cookies completely before storing in an airtight container.
Once cooled to room temperature, cookies can be stored in an airtight container for a week or so on the counter, longer if in the fridge.
More Keto Cookie Recipes
Looking to indulge your sweet tooth in a way that won’t spike your blood sugar? Here are some delicious recipes for low carb cookies to try!
Apple Pie Cookies
Biscotti
Candy Cane Cookies
Chocolate Chip Cookies
Chocolate Peanut Butter Cookies
Chocolate Protein Cookies
Cowboy Cookies
Gingerbread Cookies
Ladyfingers
Lemon Cookies
Peanut Butter Chocolate Chip Cookies
Peanut Butter Pecan Chocolate Chip Cookies
Pecan Pie Cookies
Pumpkin Spice Cookies
Rolled Sugar Cookies
Snickerdoodles
Soft Peanut Butter Cookies
Sugar Free Royal Icing
Triple Chocolate Cookies
Valentine’s Chocolate Thumbprint Cookies
Witch Finger Cookies
... but wait, there's more! We have a desserts section for keto recipes - Keto Dessert Recipes! Check it out!
Share the Love!
Before you chow down, be sure to take some pics of your handiwork! If you post it to Bluesky, be sure to tag us - @CelebrationGen. We're also on Pinterest, so you can save all your favourite recipes to a board!
Also, be sure to subscribe to my free email newsletter, so you never miss out on any of my nonsense. Well, the published nonsense, anyway!
... and hey, if you love the recipe, please consider leaving a star rating and comment! (Sharing the post on social media is always appreciated, too!)
Keto Red Velvet Chocolate Chip Cookies [Low Carb & Gluten Free]
Equipment
- 2 large baking sheets
- Parchment paper
Ingredients
- ½ cup Superfine Almond Flour
- ½ cup Chocolate Whey Protein Powder
- ¼ cup Coconut Flour
- 1 tablespoon Unsweetened Cocoa Powder
- ½ teaspoon Baking Powder
- ½ teaspoon Salt
- ½ teaspoon Xanthan Gum
- ¼ teaspoon Baking Soda
- ¾ cup Unsalted Butter softened
- ⅓ cup Brown Allulose ¼ cup if Erythritol
- ⅓ cup Granulated Allulose ¼ cup if Erythritol
- 2 Large Eggs
- 2 teaspoon Unsweetened Almond Milk
- 2 teaspoon Vanilla Extract
- 1 teaspoon White Vinegar or lemon juice
- Red Gel Food Coloring
- ⅔ cup Sugar Free Chocolate Chips
Instructions
- In a small bowl, combine almond flour, protein powder, coconut flour, cocoa powder, baking powder, salt, xanthan gum, and baking soda. Set aside.
- In stand mixer - or in a large bowl with an electric mixer - cream butter and sugar substitutes until fluffy.
- Add eggs, milk, vanilla, and vinegar, beat until everything is fully incorporated and smooth. Use food coloring to tint the wet ingredients mix as brightly red as you’d like it.
- Slowly add the dry ingredients mix to the mixer bowl, and carefully mix until well incorporated and smooth.
- Fold in the chocolate chips until well combined. Wrap in plastic film, chill for 1 hour.
- Preheat the oven to 350 F, line baking sheets with parchment paper.
- Roll 1" balls of cookie dough, or use an ice cream scoop. You want to get about 22 cookies from the batch.
- Arrange dough balls on baking sheets leaving at least 2" between cookies - they flatten out a fair amount.
- Gently press the tops of each slightly - flatten JUST enough to prevent the dough from rolling.
- Bake for 10-12 minutes. Cookies will look puffy, but flatten out as they cool. Do not over bake!
- Allow cookies to cool for 2 minutes before removing from baking sheets. Cool completely before storing in an airtight container.
Notes
There is less than ¾ of a Tablespoon worth of chocolate chips in each cookie, so it should be easy to figure out the additional carb count, based on your package of chocolate chips. (Likely only to be a gram or so!) Once cooled to room temperature, cookies can be stored in an airtight container for a week or so on the counter, longer if in the fridge.
Nutrition
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