How to make Iced Keto Red Velvet Cookies
This week the ChipMonks are back in the bakery experimenting with an exciting new recipe from our partner Sugarless Crystals: Iced Keto Red Velvet Cookies! Follow the instructions below and soon you'll have a warm fresh batch of soft-baked cookies unlike anything you've tasted before. Let's get baking!
*All of our recipes use AlluMonk Keto Sweetener, a delicious 1:1 sugar replacement made from all natural allulose and monk fruit. You can purchase allulose here, or substitute with your preferred keto sweetener.
Dry Ingredients
- 3/4 cup blanched almond flour
- 1/4 cup Allumonk sweetener, or your preferred granulated keto sweetener
- 2 tablespoon coconut flour
- 1 tablespoon buttermilk powder (optional)
- 1 tablespoon cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon beef gelatin powder (regular gelatin works as well)
- 1/8 teaspoon salt
Wet Ingredients
- 1 large egg
- 2 tablespoon butter
- 2 teaspoon vanilla extract
- 1 teaspoon liquid monk fruit (or substitute with AlluMonk)
- 1/4 teaspoon red food coloring
Cream Cheese Topping
- 1.5 ounces full fat cream cheese
- 2 tablespoon Allumonk or your preferred keto sweetener
- 1 tablespoon sour cream
Instructions:
Cookies
- Preheat oven to 350°F then melt butter
- Mix all dry ingredients together
- Get melted butter then add the rest of the wet ingredients
- Combine dry and wet ingredients
- Scoop cookies onto a baking pan then mash down. Use the back of a spoon to press down in the center slightly to make a hole for the cream cheese. I used the back of my measuring TB and be sure to oil your spoon down well so the cookie dough doesn't stick
Cream cheese topping
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Bring cream cheese to room temperature. Just drop in a warm bowl of water for 5 minutes. Mix all ingredients together until smooth
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Place in bag and pipe the centers of the cookies. Cream cheese doesn't run over so you can overfill if you want your secret is safe with me
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Bake cookies for 12-15 minutes then remove and allow to cool completel