Keto Cream Cheese Stuffed Red Velvet Cookies
Soft and chewy low carb red velvet cookies surrounding a delicious sugar free cream cheese filling.
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!
- Almond Flour
- Coconut Flour
- Powdered Monkfruit/Erythritol Sweetener
- Xanthan Gum
- Whole Psyllium Husks
- Cocoa Powder
Nutrition
Serving: 1large cookie | Calories: 250kcal | Carbohydrates: 2.5g | Protein: 4.8g | Fat: 23.3g | Fiber: 3.7g