Red velvet has always been one of my favorite dessert flavors, especially when it is paired with rich cream cheese.
These keto red velvet cheesecake cookies give you that classic bakery style flavor right at home, with a creamy center hidden inside.
The best part is that this recipe is completely low carb and keto friendly, so you can enjoy a sweet treat without spiking your blood sugar.
You do not need any advanced baking skills to make them, since the dough mixes up quickly in just one bowl.
They look beautiful on a plate and taste amazing fresh from the oven with a light white chocolate drizzle on top.
Why I Love This Recipe
Surprise Creamy Center – Every warm bite reveals a rich cheesecake filling that melts right in your mouth.
Soft and Chewy Texture – Using allulose keeps the almond flour dough extra soft instead of drying out like other treats.
Authentic Red Velvet Taste – Cocoa powder and a splash of vinegar give you that classic bakery flavor you love.
No Sugar Crashes – You can enjoy a decadent dessert while easily sticking to your daily keto goals.
Ingredients You’ll Need
For the Cheesecake Center
- 4 oz Softened Cream Cheese
- 3 tbsp Powdered Erythritol
- 1/2 tsp Vanilla Extract
For the Red Velvet Dough
- 2 cups Almond Flour
- 2 tbsp Unsweetened Cocoa Powder
- 1/2 cup Softened Butter
- 1/2 cup Allulose
- 1 large Egg
- 1 tsp Vanilla Extract
- 1 tbsp Red Food Coloring
- 1/2 tsp White Vinegar
- 1/2 tsp Baking Powder
- 1/4 tsp Salt
For the Topping
- 1/4 cup Sugar-Free White Chocolate Chips
- 1 tsp Coconut Oil
How To Make
Step 1
Mix the cream cheese, powdered erythritol and vanilla until smooth. Scoop 14 small teaspoon-sized dollops onto a parchment lined plate and freeze for 30 minutes.
Step 2
In a large bowl, beat the softened butter and allulose until fluffy. Add the egg, vanilla extract, red food coloring and vinegar and beat until the mixture is evenly bright red.
Step 3
Add the almond flour, cocoa powder, baking powder and salt and mix until a soft, vivid red dough forms. Chill for 15 minutes.
Step 4
Preheat the oven to 350°F and line a baking sheet with parchment paper. Divide the dough into 14 portions and flatten each into a disc.
Step 5
Place a frozen cheesecake dollop in the center of each disc, wrap the dough around it and roll into a ball. Place 2 inches apart on the baking sheet and press down gently.
Step 6
Bake for 12 to 14 minutes until the tops are set and lightly cracked. Cool on the baking sheet for 15 minutes.
Step 7
Melt the white chocolate chips with the coconut oil in 20 second bursts in the microwave, stirring between each. Drizzle over the cooled cookies and let set before serving.
Tips
Freeze the Cream Cheese Until Solid
Make sure your cream cheese dollops are completely frozen solid before you start shaping the cookies. If they are even a little soft in the middle, they will smudge into the dough while you try to wrap them.
From my experience, thirty minutes in the freezer is usually the minimum time needed. If your freezer runs a bit warm, give them an extra ten or fifteen minutes so they stay firm and easy to handle.
Use Natural Cocoa Powder for the Best Color
I recommend sticking with standard natural unsweetened cocoa powder rather than Dutch-processed or dark cocoa. Dark cocoa will turn the red dough into a dull brown color.
The small splash of vinegar in the dough reacts with the natural cocoa to help keep that classic red velvet shade bright, even after baking in the oven.
Completely Seal the Edges of the Dough
When you wrap the red dough around the frozen cream cheese, check closely to make sure there are no open cracks or thin spots left.
You will get the best results if you smooth over every single seam with your thumb before putting the ball on the pan. Any tiny gap will let the cream cheese melt and leak out onto the hot baking sheet.
More Recipes
- Keto Brownie Cheesecake Cookies
- Keto Cannoli Cookies
- Keto Cookie Dough Cheesecake
- Keto German Chocolate Cookies
- Keto Red Velvet Cheesecake Truffles
FAQ
Can I use erythritol instead of allulose in the dough?
You can use granular erythritol instead, but allulose gives the dough the best soft and chewy texture.
Cookies made with erythritol will turn out noticeably crispier and may dry out faster once cooled.
Keto Red Velvet Cheesecake Cookies
Ingredients
For the Cheesecake Center
- 4 oz Softened Cream Cheese
- 3 tbsp Powdered Erythritol
- 1/2 tsp Vanilla Extract
For the Red Velvet Dough
- 2 cups Almond Flour
- 2 tbsp Unsweetened Cocoa Powder
- 1/2 cup Softened Butter
- 1/2 cup Allulose
- 1 large Egg
- 1 tsp Vanilla Extract
- 1 tbsp Red Food Coloring
- 1/2 tsp White Vinegar
- 1/2 tsp Baking Powder
- 1/4 tsp Salt
For the Topping
- 1/4 cup Sugar-Free White Chocolate Chips
- 1 tsp Coconut Oil
Instructions
- Mix the cream cheese, powdered erythritol and vanilla until smooth. Scoop 14 small teaspoon-sized dollops onto a parchment lined plate and freeze for 30 minutes.
- In a large bowl, beat the softened butter and allulose until fluffy. Add the egg, vanilla extract, red food coloring and vinegar and beat until the mixture is evenly bright red.
- Add the almond flour, cocoa powder, baking powder and salt and mix until a soft, vivid red dough forms. Chill for 15 minutes.
- Preheat the oven to 350°F and line a baking sheet with parchment paper. Divide the dough into 14 portions and flatten each into a disc.
- Place a frozen cheesecake dollop in the center of each disc, wrap the dough around it and roll into a ball. Place 2 inches apart on the baking sheet and press down gently.
- Bake for 12 to 14 minutes until the tops are set and lightly cracked. Cool on the baking sheet for 15 minutes.
- Melt the white chocolate chips with the coconut oil in 20 second bursts in the microwave, stirring between each. Drizzle over the cooled cookies and let set before serving.