Keto red velvet brownies are a delightful fusion of rich cocoa flavor and a striking red hue, all while being low in carbs and sugar. Baked with almond flour, these brownies are soft, moist and capture the essence of classic red velvet in every bite. Slathered with a cream cheese topping these make a tasty low carb and gluten-free sweet treat.
As with most brownie recipes, these are better the next day when the brownie texture develops. I always recommend you try one square freshly made, then another the next day purely for research purposes! At just 4g net carbs a square, you have room for research.
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Why You Will Love This Recipe
The vibrant red color makes these brownies perfect for holidays, special occasions, or whenever you want to add a little flair to your dessert spread.
With simple steps and readily available ingredients, you can whip up these brownies in no time.
The tangy, creamy frosting complements the rich brownies, taking them to the next level of deliciousness.
Ingredients
With these ingredients, you’ll create a batch of rich, vibrant keto red velvet brownies that are as beautiful as they are delicious!
- Almond Flour : This low-carb alternative to wheat flour keeps the brownies moist and tender while ensuring they’re keto-friendly.
- Sweetener : Choose your favorite keto-approved sweetener, such as allulose or monk fruit, to achieve the perfect sweetness without the carbs.
- Unsweetened Cocoa Powder: Adds a subtle chocolate flavor that’s signature to red velvet desserts.
- Unsalted Butter: Provides richness and moisture, giving the brownies their indulgent texture.
- Eggs: Essential for binding the ingredients and creating a soft, cake-like texture.
- Vanilla Extract: Enhances the overall flavor with a warm, aromatic note.
- Salt : Balances the sweetness and enhances the other flavors.
- Red Food Coloring: Gives the brownies their iconic red velvet color. Use a natural or gel food coloring for a vibrant hue.
- White Vinegar : Reacts with the cocoa powder to enhance the red color and contributes to the tender crumb.
- Baking Powder : Ensures the brownies rise perfectly for a light, airy texture.
How to Make Keto Red Velvet Brownies
This is a quick and easy dessert to make.
Beat eggs and butter. Add coloring and vanilla.
Mix dry ingredients.
Combine wet and dry mixture.
Spoon the brownie batter into 8-inch square baking tin.
Bake until firm.
Slather with cream cheese frosting.
Recipe Tips
Allow the butter and eggs to come to room temperature before mixing to ensure a smoother batter and even baking.
Mix the batter until just combined to avoid dense brownies. Overmixing can incorporate too much air, affecting texture.
Use gel-based red food coloring for a rich hue without thinning the batter. Adjust the amount to achieve your desired color intensity.
Start checking the brownies a few minutes before the recommended bake time. Insert a toothpick in the center—it should come out with a few moist crumbs, not wet batter.
Storage
For frosted brownies or longer storage, place them in an airtight container and keep in the fridge. If stacking brownies, place parchment paper between layers to prevent them from sticking together or smudging the frosting. Refrigerate for up to 5-7 days to maintain freshness.
Freezing
To store for an extended period, wrap individual brownies in plastic wrap and place them in a freezer-safe container or bag. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
More Low Carb Red Velvet Recipes
Enjoy the flavor of red velvet in these other vibrant low carb recipes.
Keto Red Velvet Brownies
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Ingredients
Brownies
- 1 ½ cups almond flour
- ¾ cup monk fruit sweetener or other low carb sweetener
- ¼ cup cocoa powder unsweetened
- ¾ cup butter, softened
- 4 large eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 tablespoon red food coloring
- 1 teaspoon white vinegar
- 1 teaspoon baking powder
Cream Cheese Frosting
- 8 oz cream cheese, softened
- 2 tablespoons butter, softened
- 3 tablespoons monk fruit sweetener or other low carb sweetener
- 1 teaspoon vanilla extract
Instructions
Make the Brownies
- Preheat your oven to 175°C (350°F). Line an 8x8-inch (20x20 cm) baking pan with parchment paper or grease it lightly with butter or oil.
- In a medium bowl, whisk together the almond flour, sweetener, cocoa powder, salt, and baking powder until evenly combined. Set aside.
- In a large mixing bowl, beat the softened butter and beat in the eggs, one at a time, followed by the vanilla extract, white vinegar and red food coloring. Mix until smooth and well-combined.
- Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or mixer on low speed until just combined. Avoid overmixing.
- Transfer the batter to the prepared baking pan, spreading it evenly with a spatula. Smooth the top for even baking.
- Place the pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Allow the brownies to cool completely in the pan before removing. This prevents them from breaking apart.
Make the Cream Cheese Frosting
- In a medium bowl, beat the cream cheese, sweetener, vanilla and butter together until smooth.
- Slather over the cooled brownie and slice into squares.
- Serve and enjoy!
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
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