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Maintain your healthy keto diet while still enjoying some festive Christmas cookies with these delicious Keto Red Velvet Crinkle Cookies!
Made with almond flour, coconut flour, butter, vanilla, and keto friendly sweeteners, these cookies are soft, chewy, and will be gone before you can blink!
Spread joy this holiday season with other Keto desserts like 13 Keto Christmas Cookie Recipes!
Keto Red Velvet Crinkle Cookie Recipe
Tasty, colorful, and perfect for the Christmas season, these Keto Red Velvet Cookies make for the perfect keto friendly dessert this holiday season!
The holidays can be challenging with all the heavy foods, temptations, and delicious diet-breaking treats.
We have all been there … surrounded by food and no viable options. Lucky for you, this year, there won’t be temptations without options! Enjoy these holiday cookies with a keto twist, less sugar, fewer carbs, but all the flavor!
Get in the holiday spirit, grab these ingredients, and get baking! These cookies make for great holiday gifts, office treats, dessert trays, teacher gifts, or treats to keep around the house for when visitors pop in to stay hi!
Ingredients needed to make Keto Velvet Crinkle Christmas Cookies
Dry Ingredients: 1/2 cup almond flour, ¼ cup coconut flour, 1/2 cup granulated monk fruit sweetener, 2 tablespoon buttermilk powder, 2 tablespoon cocoa powder, 2 teaspoon baking powder, and 1/8 teaspoon salt.
Wet Ingredients: 1 teaspoon gelatin, 2 large egg, 4 tablespoon butter, melted, 2 teaspoons vanilla extract, 1 teaspoon vanilla cream stevia drops, 1 tsp apple cider vinegar, and 1 tablespoon red food coloring.
Powdered Sugar Coating: To make the powdered sugar coating you will need ½ cup powdered monk fruit and 1 tablespoon of granulated monk fruit.
How to make Keto Velvet Crinkle Christmas Cookies
Preheat oven. Preheat the oven to 350°F and line a baking sheet with parchment paper.
Combine dry ingredients. In a large bowl, whisk together the dry ingredients (flours, low carb sweetener, buttermilk powder, cocoa powder, baking powder, gelatin, and salt)
Beat in Wet Ingredients. Add the wet ingredients (eggs, butter, vanilla extract, stevia, vinegar, and food coloring) and beat until smooth.
Cool. Refrigerate for 30 minutes.
Prep Coating Ingredients. In a small bowl, whisk together the powdered sugar coating ingredients and set them aside.
Form cookies. Once ready, scoop out the cookie dough using a 1-inch cookie scoop and gently roll it in the powdered sugar coating before placing on the prepared baking sheet. Leave the cookies as a ball and do not press down as they will spread out while baking.
Bake. Bake the cookies for 10-12 minutes until they have spread out and set up around the edges, then remove from the oven and allow to cool slightly (about 10 minutes) before transferring to a cooling rack.
Dust on the topping. Once cooled completely, lightly dust the crinkle cookies with the remaining powdered sugar mixture.
How to store Keto Velvet Crinkle Christmas Cookies
Before storing your homemade cookies, you are going to want to make sure your cookies are completely cooled off.
Once they have cooled, grab your favorite airtight container and load it up! Sometimes, I like to use parchment paper in-between layers to ensure they don’t stick to each other.
If you are making many batches or batches for different occasions, I like to put post-it notes or labels on top to remind myself what is inside!
How to keep cookies soft
There is nothing better than a perfectly soft and chewy cookie! But, how do you keep them soft?
This is a trick I learned from my mother and let me tell you – once you give this a try, you won’t stop doing it!
Grab a slice of bread (I like to use the ends) and place it into the container with the cookies. The bread will go stale, but your cookies will stay perfectly chewy!
Of course, if you have a gluten allergy (and not just gluten-free by choice), then I don’t recommend using this technique.
How to make cookies crispier
If you prefer a crispy cookie, there are 2 ways to achieve this.
First, you can bake your cookies for a little longer so they get a crispier edge. However, if you are looking to get them crispy after the fact, you can place the cookies in a container but not seal it all the way.
By leaving a gap you allow the moisture from the cookies to escape resulting in a crispier cookie.
Can I freeze cookies for a long time?
Yes! While cookies are best fresh or within the first week, if you need your cookies to last longer you can freeze them!
After cookies have cooled, spread them out on wax paper. Place some wax paper on top and add another layer (or more). Then transfer the stacks into a freezer-safe bag squeezing out all the air to avoid freezer burn.
When it’s time to thaw your frozen cookies, simply set them out until they warm to room temperature or microwave them for 10 seconds. However, do not microwave frosted/decorated cookies. It will ruin them.
- 1/2 cup almond flour
- ¼ cup coconut flour
- 1/2 cup granulated monk fruit sweetener
- 2 tablespoons buttermilk powder
- 2 tablespoons cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon gelatin
- 1/8 teaspoon salt
- 2 large egg
- 4 tablespoon butter, melted
- 2 teaspoons vanilla extract
- 1 teaspoon vanilla cream stevia drops
- 1 tsp apple cider vinegar
- 1 tablespoon red food coloring
Powdered Sugar Coating:
- ½ cup powdered monk fruit
- 1 tablespoon of granulated monk fruit
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the dry ingredients (flours, low carb sweetener, buttermilk powder, cocoa powder, baking powder, gelatin, and salt)
- Add the wet ingredients (eggs, butter, vanilla extract, stevia, vinegar, and food coloring) and beat until smooth. Refrigerate for 30 minutes.
- In a small bowl, whisk together the powdered sugar coating ingredients and set them aside.
- Once ready, scoop out the cookie dough using a 1-inch cookie scoop and gently roll it in the powdered sugar
coating before placing it on the prepared baking sheet. Leave the cookies as a ball and do not press down as they will spread out while baking.
- Bake the cookies for 10-12 minutes until they have spread out and set up around the edges, then remove from oven and allow to cool slightly (about 10 minutes) before transferring to a cooling rack.
- Once cooled completely, lightly dust the crinkle cookies with the remaining powdered sugar mixture.
Nutrition Information:Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 71Total Fat: 5gCarbohydrates: 4gNet Carbohydrates: 3gFiber: 1gProtein: 2g