These Keto Red Velvet Thumbprint Cookies are a delightful treat with a rich, chocolatey red velvet flavor. Coconut flour gives these cookies a soft, melt-in-your-mouth texture, while keeping them low in carbs.
A dollop of sweetened cream cheese nestled in the center creates a tangy contrast that perfectly complements the cocoa and vanilla notes in each bite. A perfect indulgence for the holiday season or any time you crave a special keto-friendly dessert!
I have been having fun playing around with our cream cheese cookie recipe and this was an afternoon of enjoyment. Albeit, a slight stained hand fun as I was foolish not to wear gloves when mixing the food colouring and the dough.
When these red velvet thumbprint cookies are baking in the oven they smell so delicious. Is there nothing lovelier than the smell of cookies baking? The best thing about these thumbprint cookies is that they are only 2g net carbs each.
Although I filled these thumbprint cookies with a creamy vanilla cream cheese mixture, I think a chocolate flavour one would be delicious. Just add a tablespoon of cocoa powder to the filling mixture and adjust the sweetness to your taste.
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Red Velvet Thumbprint Cookies
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Ingredients
Cookie
- 8 oz Cream cheese room temperature
- ½ cup Butter, unsalted room temperature
- ½ cup monk fruit sweetener
- ½ cup Coconut flour
- 1 teaspoon Vanilla extract
- 2 tablespoons Cocoa powder unsweetened
- 3-4 drops Red food colouring
Filling
- 4 oz Cream cheese softened
- 2 oz Butter softened
- 1 tablespoon Vanilla extract
- 3 tablespoons Heavy Cream
Instructions
Cookie
- Preheat the oven to 180C/350F degrees and line a baking sheet with parchment paper.
- Blend the butter and cream cheese together.
- Add the low carb sweetener and continue to blend.
- Add the vanilla, coconut flour, cocoa and food coloring and blend until combined.
- Roll walnut sized balls of the dough. It helps to wet your hands first to do this.
- Place the balls onto the parchment paper lined tray and with a damp finger, poke holes in the cookie dough.
- Bake for 25-30 minutes until golden.
- Set aside to cool before filling
Filling
- Blend all the filling ingredients together. A hand-held blender will make the smoothest result.
- Pipe the mixture into the centre of the cookie.
- Serve and enjoy!
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
