Keto Cream Cheese Stuffed Red Velvet Cookies

These Keto Cream Cheese Stuffed Red Velvet cookies make the perfect easy keto dessert!

The rich red velvet exterior combined with the sweet and tangy cream cheese filling makes for the perfect keto cookie.

These are like those giant soft baked cookies you'd get at a bakery. They really are HUGE so feel free to make less servings than the recipe calls for to make them smaller..But I don't think anyone will say no to a giant soft-baked low carb red velvet cookie.

Disclaimer: this post contains some affiliate links

To make the base for these Keto Cream Cheese Stuffed Red Velvet cookies, we use a combination of almond flour and coconut flour along with psyllium husks and xanthan gum. This combination gives us the best possible soft and chewy cookie texture. 

We then use cream cheese, powdered monkfruit erythritol sweetener, egg & vanilla extract to make the soft cream cheese filling. 

You can ever get real wild and top these keto red velvet cookies with chocolate chips or even keto friendly white chocolate chips if you have one!

Ingredients You'll Need To Make Keto Cream Cheese Stuffed Red Velvet Cookies

• Almond Flour
• Coconut Flour
• Xanthan Gum
• Powdered Monkfruit/Erythritol Sweetener 
• Whole Psyllium Husks
• Vanilla extract

Tools You'll Need To Make Keto Cream Cheese Stuffed Red Velvet Cookies

• Low Carb Substitution Guide –This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested. I appreciate your support so much guys!
• Food Scale (optional but this is my favourite food scale, literally lasts a year on one set of batteries, I've had mine for ~4 years now and it's never once let me down, PLUS it will give you nutrition facts for tons of food items based on their weight and you can even add your own)
• Spatula
• Hand Held Beaters 
• Food Processor – This is the one I use all the time! It's not pricey & does the job. 
• Cookie Sheets

Tips For Making Keto Red Velvet Cookies

• If you have ground psyllium husks rather than whole, just use 1 tsp to replace the 1 tbsp, you shouldn't need to use a food processor either. 
• When forming the cookies, I recommend refrigerating your cream cheese filling for a 20-30min before-hand to make it easier to work with. 
• Feel free to add low carb, sugar free chocolate chips or white chocolate chips to these for an added bonus!
• These cookies will be VERY soft when they first come out of the oven. Don't be tempted to keep baking them if you want that soft gooey center. These will firm up as they cool and even more in the fridge over-night. We actually like ours chilled the next day more than the first day!

Can I Still Make These Low Carb Red Velvet Cookies If I Don't Have Almond Flour?

• You can try but just know that coconut flour alone has a slightly more pronounced flavour, the overall texture of the cake may also be slightly less soft as almond flour has a bit more fat in it for the amount we use.
• Use 3/4 cup (85g) TOTAL coconut flour for this recipe if making without almond flour.

Can I Still Make These Low Carb Red Velvet Cookies If I Don't Have Coconut Flour?

• Again, you can try! But coconut flour adds a nice bit of “fluffiness” to the batter, the texture is really nice with both almond flour and coconut flour and helps to lower the overall calories BUT you can likely make these with almond flour alone if you wanted, they just may be a bit more dense and slightly higher in calories.
• Use 2 cups (224g) almond flour for this recipe if making it without coconut flour.

Why Do I Need Xanthan Gum And Psyllium Husks For These Keto Cream Cheese Stuffed Red Velvet Cookies, Can I Just Make Them Without These Ingredients?

• Xanthan gum is essential to texture when it comes to gluten free and keto baking. It makes binds the flour with the liquid and prevents crumbliness..leading to more moist, soft and chewy baked goods. It's expensive but a very tiny amount goes a long way. Your one bag may last you a year or more!
• Technically you don't NEED  xanthan gum for this recipe but If you plan on doing any amount of keto baking (or even cooking as it's used in sauces as well) then I'd recommend purchasing a bag. You'll be glad you did!
• Whole Psyllium Husks are optional in this recipe. If you have cornstarch or arrowroot starch you can try substituting 2 tsp of that. But Psyllium Husks  add a nice chewy/gooey texture to cookie and brownie recipes. It helps things stay soft in the center while cooking on the outside.

Can I Use A Different Sweetener Than The Powdered Monkfruit/Erythritol Called for?

• Yes! You can use another sweetener that measures like sugar and sub it in 1:1. The reason I usedpowdered monkfruit/erythritol sweetener is because it blends seamlessly into cookies and has the closest taste to sugar when compared to other sweeteners (I actually am experimenting with allulose though which may give it a run for it's money! But that's a post for another day)
• If using stevia drops, truvia or stevia powder, make sure to check their conversion charts to find out how much you'll need to substitute (just look at the charts as if the monkfrui/erythritol sweetener in this recipe was sugar )

How To Store Low Carb Keto Red Velvet Cream Cheese Cookies

• Let these cool fully before placing in an airtight container between layers of wax or parchment paper OR place on a plate and cover with saran wrap. Keep these in the fridge for up to 7 days.
• You can also freeze these on the cookie sheet itself, then once frozen, toss them into a ziplock with some parchment or wax paper and store them in the freezer that way (or in a container as talked about above).

Keto Cream Cheese Stuffed Red Velvet Cookies

Serves: 10 large cookies

Ingredients:

Red Velvet Cookies

• 1 cup almond flour, 112g
• 1/4 cup coconut flour, 28g
• 1/4 cup unsweetened cocoa powder, 24g
• 1 tbsp whole psyllium husks (you can try using 1 tsp ground, see my tips above for this)
• 1 1/2 tsp xanthan gum
• 1 tsp baking soda
• 1/4 tsp salt
• 11 tbsp + 1 tsp salted butter, softened, 170g
• 1/2 cup powdered monkfruit/erythritol sweetener, 100g
• 1 egg, room temperature
• 1 egg yolk, room temperature *(reserve the egg white for later!)
• 1 tsp vanilla extract
• 1 tsp red food colouring(I use this brand because it's a gel and won't water down your cookies)

Cream Cheese Filling

• 3 oz cream cheese, softened, 6 tbsp, 85g
• 3 tbsp powdered monkfruit/erythritol sweetener, 36g
• 1 tsp of the egg white you set aside earlier
• 1/8 tsp vanilla extract

Directions:

1. Pre-heat your oven to 350*F.
2. In a food processor, combine together your almond flour, coconut flour, psyllium husks, xanthan gum, baking soda and salt.
3. In a separate bowl, add your butter and sweetener. Beat until light and fluffy.
4. Add in your whole egg, egg yolk and vanilla extract. Beat again just until everything is smooth (if it has a slightly bump texture, don't worry this can happen and won't affect the final outcome of your recipe).
5. Add the dry ingredients to the butter and egg mixture and stir quite a few times until a thick dough forms. Stir in the red food colouring if you'd like, then set aside.
6. In another bowl, beat your softened cream cheese, sweetener, egg white and vanilla extract until smooth.
7. Place the cream cheese mixture in the freezer for 5-10min.
8. To assemble, grease 2 cookie sheets. Take a piece of the cookie dough about half the size you want your cookie and form it into a ball. Flatten the ball on the baking sheet then top it with a small spoonful of cream cheese.
9. Form another small ball of dough, flatten it in your hands then form it over top of the cream cheese and other piece of dough, squishing the edges from the two pieces of dough together. (This doesn’t have to be perfect, if some cream cheese shows through it won’t melt out). Then flatten the cookie JUST slightly on the tray as shown in the photos.
10. Bake them for 10-12min at 350*F. They should be still very soft. Let them cool completely on the tray before trying to lift them. They will harden up as they cool. (After ~5-10min you can set them in the fridge to speed up the cooling) Enjoy your Keto Cream Cheese Stuffed Red Velvet Cookies! (*See above in the post for tips, substitutions and storage instructions)

 

Nutrition For 1/10th of recipe: 252 calories | 2.5g NET carbs | 23.3g fat | 3.7g fibre

Print Recipe

3.64 from 22 votes

Keto Cream Cheese Stuffed Red Velvet Cookies

Soft and chewy low carb red velvet cookies surrounding a delicious sugar free cream cheese filling.

Prep Time20 minutes mins

Cook Time10 minutes mins

Cooling Time10 minutes mins

Total Time40 minutes mins

Course: Dessert

Keyword: Keto cookies, keto red velvet cookies

Servings: 10 large cookies

Calories: 250kcal

Ingredients

Red Velvet Cookies

• 1 cup almond flour 112g
• 1/4 cup coconut flour 28g
• 4 tbsp cocoa powder 24g
• 1 tbsp whole psyllium husks you can try using 1 tsp ground, see my tips above for this
• 1 1/2 tsp xanthan gum
• 1 tsp baking soda
• 1/4 tsp salt
• 11 tbsp + 1 tsp salted butter softened, 170g
• 1/2 cup powdered monkfruit/erythritol sweetener 100g
• 1 egg room temperature
• 1 egg yolk room temperature *(reserve the egg white for later!)
• 1 tsp vanilla extract
• 1 tsp red food colouring I use this brand because it's a gel and won't water down your cookies

Cream Cheese Filling

• 3 oz cream cheese softened, 6 tbsp, 85g
• 3 tbsp powdered monkfruit/erythritol sweetener 36g
• 1 tsp of the egg white you set aside earlier
• 1/8 tsp vanilla extract

Instructions

• Pre-heat your oven to 350*F.
• In a food processor, combine together your almond flour, coconut flour, psyllium husks, xanthan gum, baking soda and salt.
• In a separate bowl, add your butter and sweetener. Beat until light and fluffy.
• Add in your whole egg, egg yolk and vanilla extract. Beat again just until everything is smooth (if it has a slightly bump texture, don't worry this can happen and won't affect the final outcome of your recipe).
• Add the dry ingredients to the butter and egg mixture and stir quite a few times until a thick dough forms. Stir in the red food colouring if you'd like, then set aside.
• In another bowl, beat your softened cream cheese, sweetener, egg white and vanilla extract until smooth.
• Place the cream cheese mixture in the freezer for 5-10min.
• To assemble, grease 2 cookie sheets. Take a piece of the cookie dough about half the size you want your cookie and form it into a ball. Flatten the ball on the baking sheet then top it with a small spoonful of cream cheese.
• Form another small ball of dough, flatten it in your hands then form it over top of the cream cheese and other piece of dough, squishing the edges from the two pieces of dough together. (This doesn’t have to be perfect, if some cream cheese shows through it won’t melt out). Then flatten the cookie JUST slightly on the tray as shown in the photos.
• Bake them for 10-12min at 350*F. They should be still very soft. Let them cool completely on the tray before trying to lift them. They will harden up as they cool. (After ~5-10min you can set them in the fridge to speed up the cooling) Enjoy your Keto Cream Cheese Stuffed Red Velvet Cookies!

Notes

Tips For Making Keto Red Velvet Cookies

• If you have ground psyllium husks rather than whole, just use 1 tsp to replace the 1 tbsp, you shouldn't need to use a food processor either. 
• When forming the cookies, I recommend refrigerating your cream cheese filling for a 20-30min before-hand to make it easier to work with. 
• Feel free to add low carb, sugar free chocolate chips or white chocolate chips to these for an added bonus!
• These cookies will be VERY soft when they first come out of the oven. Don't be tempted to keep baking them if you want that soft gooey center. These will firm up as they cool and even more in the fridge over-night. We actually like ours chilled the next day more than the first day!

Canadian Ingredient Links

• Almond Flour
• Coconut Flour
• Powdered Monkfruit/Erythritol Sweetener
• Xanthan Gum
• Whole Psyllium Husks
• Cocoa Powder

US Ingredient Links

• Almond Flour
• Coconut Flour
• Xanthan Gum
• Powdered Monkfruit/Erythritol Sweetener 
• Whole Psyllium Husks
• Cocoa Powder

Nutrition

Serving: 1large cookie | Fiber: 3.7g | Calories: 250kcal | Fat: 23.3g | Protein: 4.8g | Carbohydrates: 2.5g

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