Keto Red Velvet Cookies
This recipe is designed to teach everyone how to make keto red velvet cookies
Servings 12 cookies
Ingredients
- 1/2 cup room temperature butter, softened
- 75 grams (6 TBS) granulated monk fruit sweetener
- 1/2 tsp red gel food coloring
- 2 large room temperature eggs
- 1 tsp vanilla extract
- 42 grams (6 TBS) coconut flour
- 5 grams (1 TBS) cocoa powder
- 2 grams (1/2 tsp) baking powder
- 1/4 tsp salt
- 3 oz keto white chocolate chips
Instructions
- Preheat oven to 350 degrees. Line a large baking sheet with a silicone baking mat. Set aside. Combine the butter, sweetener and food coloring in a large mixer bowl. Beat on medium speed for 1 minute until the mixture is smooth and creamy. Scape down the sides of the bowl and push the mixture to the center of the bowl.
- Stir in the egg and vanilla extract until fully combined. Sift the dry ingredients into the wet ingredients until there are no lumps in the dry ingredients. Stir the wet and dry ingredients together until combined and a smooth dough has formed. Gradually stir the chips into the dough until combined and evenly distributed.
- Scoop the dough out 1 TBS at a time onto the prepared baking sheet. Roll each scoop into a smooth ball. Press each dough ball out to a flat circle about 1 1/2 inches in diameter. Leave space between each cookie for even cooking. Place in the preheated oven. Bake for 10 to 12 minutes or until edges just start to darken.
- Remove the cookies from the oven. Immediately sprinkle more white chips over the tops of the hot cookies. Let the cookies sit on the pan for 5 to 7 minutes until the chips begin to melt and the cookies are firm. Once firm transfer the cookies to a wire rack and cool completely before serving.