Keto Red Velvet Sandwich Cookies

Name: Keto Red Velvet Sandwich Cookies
Prep time: 12 min
Cook time: 8 min
Total time: 20 min
Yield: 12
Ingredients: 3/4 cup defatted almond flour; 1/2 cup soft butter; 1/2 cup powdered erythritol; 1 tsp unsweetened baking cacao powder; 1 tsp red food coloring; 1/4 tsp vanilla extract; 1/4 cup full-fat cream cheese; 1 1/2 tbsp butter; 1 1/2 tbsp powdered erythritol

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Nutrition facts per serving

One serving = 1 cookie

Carbs
1.0g

Protein
5.0g

Fat
10.8g

Kcal.
124

Carbs

1.0g

Protein

5.0g

Fat

10.8g

Kcal.

124

Carbs = Net carbs

Time (min.)

Prep

Bake

Total

Prep

Bake

Total

These keto red velvet sandwich cookies are perfect for anyone with a major sweet tooth who still wants to get all of the benefits of the ketogenic diet, as one cookie only has 1g net carbs!

They are truly an eyecatcher but they also taste amazing thanks to the heavenly combination of cookies + cream cheese filling.

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Keto Red Velvet Sandwich Cookies Image #1

Keto Red Velvet Sandwich Cookies Image #2

Ingredients

The correct ratio of ingredients is very important for this recipe, that's why we recommend using a kitchen scale and the oz/g measurements instead of cups.

Servings:

Ingredients for the cookies:

g defatted almond flour
g soft butter
g powdered erythritol
tsp unsweetened baking cacao powder
tsp red food coloring
tsp vanilla extract

oz defatted almond flour
oz soft butter
oz powdered erythritol
tsp unsweetened baking cacao powder
tsp red food coloring
tsp vanilla extract

cup defatted almond flour
cup soft butter
cup powdered erythritol
tsp unsweetened baking cacao powder
tsp red food coloring
tsp vanilla extract

Ingredients for the cream filling:

g full-fat cream cheese
g butter
g powdered erythritol

oz full-fat cream cheese
oz butter
oz powdered erythritol

cup full-fat cream cheese
tbsp butter
tbsp powdered erythritol

Step 1 – Preparing the cookies

g soft butter, g powdered erythritol, tsp vanilla extract

oz soft butter, oz powdered erythritol, tsp vanilla extract

cup soft butter, cup powdered erythritol, tsp vanilla extract

Add the butter, powdered erythritol, and vanilla extract to a large bowl and beat with a hand mixer until you get a pale and fluffy mass.

Step 2

g defatted almond flour, tsp unsweetened baking cacao powder, tsp red food coloring

oz defatted almond flour, tsp unsweetened baking cacao powder, tsp red food coloring

cup defatted almond flour, tsp unsweetened baking cacao powder, tsp red food coloring

Fold in the remaining ingredients until you get a smooth dough.

Step 3

Preheat your oven to 350°F/180°C.

Step 4

Place the dough between two sheets of parchment paper and roll it out until it’s about 0.2″/5mm thick.
Use a 2″/5cm circle-shaped cookie cutter to cut out the cookies.

Repeat this process until no dough is left.

Step 5

Carefully place the cookies on a baking tray lined with parchment paper.

The dough tends to fall apart rather easily, that’s why using a large knife or a cake lifter can be of big help to transfer the cookies onto the baking tray without breaking them.

Step 6

Bake the cookies for about 7-8 minutes in your preheated oven.

Every oven is different, that’s why the baking time in your oven might vary a bit from ours.

Keep an eye on the cookies, as almond flour tends to burn a bit faster than regular all-purpose wheat flour.

Step 7

Let the cookies cool down completely while you continue with the next step.

Step 8 – Preparing the cream filling

g butter, g powdered erythritol

oz butter, oz powdered erythritol

tbsp butter, tbsp powdered erythritol

Prepare the cream filling while the cookies cool down.

Start by adding the butter and powdered erythritol to a large bowl and beat with a hand mixer until you get a pale and fluffy mass.

Step 9

g full-fat cream cheese

oz full-fat cream cheese

cup full-fat cream cheese

Fold in the cream cheese until you get a smooth mass.

Step 10

Once the cookies are cold, you can fill them with the cream cheese filling.

To do this, take one cookie and place approx. 1.5-2 tsp of the creme on it.
Take a second cookie and place it on top of the creme.

Press the second cookie down, until the creme is spread evenly between the cookies.

Repeat this step with the remaining cookies, until you have no cookies and creme left.

Step 11

Place the finished cookies in your fridge and let them chill for about an hour before enjoying them.

Storage

Cover the keto red velvet sandwich cookies with plastic wrap or place them in an air-tight container, store them in your fridge and consume them within 2-3 days.