When it comes to indulgent desserts, Red Velvet is a timeless favorite. Its rich cocoa flavor, vibrant red hue, and creamy frosting make it a show-stopping centerpiece for birthdays, holidays, or any special occasion. But for those following a keto, low-carb, or gluten-free lifestyle, traditional Red Velvet cakes packed with refined flour, sugar, and food coloring can feel off-limits. Enter Red Velvet Cookie Cake , a delicious, low-carb version that swaps out high-carb ingredients for wholesome alternatives like almond flour, sugar-free sweeteners, and natural colorants. This cookie cake is soft, chewy, and topped with a rich cream cheese frosting—perfect for satisfying your sweet tooth without derailing your diet.
In this article, we’ll guide you through making this delightful Red Velvet Cookie Cake step-by-step, explore its nutritional benefits, share creative variations, and explain why it’s become a favorite among health-conscious bakers. So grab your mixing bowl and let’s dive into this festive, guilt-free creation!
Why Red Velvet Cookie Cake Is a Must-Try
Perfect for Low-Carb and Keto Diets
By using almond flour, coconut flour, and sugar-free sweeteners, this recipe keeps the carb count low while delivering all the indulgence of traditional Red Velvet. It’s ideal for anyone following a ketogenic, low-carb, or gluten-free lifestyle.
Festive and Flavorful
The combination of cocoa powder, a hint of vanilla, and cream cheese frosting creates a dessert that’s both visually stunning and delicious—a true celebration in every bite.
Quick and Easy to Make
This recipe requires just a few simple steps and minimal prep time, making it perfect for busy weeknights, holiday baking, or last-minute dessert ideas.
Health Benefits of Red Velvet Cookie Cake
Low in Carbs, High in Healthy Fats
Almond flour provides healthy fats that promote satiety and support ketosis. The absence of refined grains keeps the carb count low while maintaining flavor.
Packed with Nutrients
Cocoa powder is rich in antioxidants, while cream cheese adds protein and calcium. Using natural sweeteners ensures no blood sugar spikes.
Gluten-Free and Grain-Free
Since this recipe skips wheat flour entirely, it’s naturally gluten-free and grain-free, making it suitable for those with dietary restrictions or sensitivities.
A Treat You Can Feel Good About
Using wholesome, low-carb ingredients ensures this cookie cake is free from refined sugars and processed additives, making it a healthier alternative to store-bought options.
Step-by-Step Guide to Making Red Velvet Cookie Cake
Ingredients You’ll Need
For the Cookie Cake:
- 2 cups almond flour (finely ground)
- 1/4 cup coconut flour
- 1/4 cup unsweetened cocoa powder
- 1/2 cup granulated sugar substitute (like erythritol or monk fruit)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1/4 cup melted butter or coconut oil
- 1 teaspoon vanilla extract
- 1 tablespoon sugar-free red food coloring (or beet powder for a natural option)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1/4 cup powdered sugar substitute
- 1/2 teaspoon vanilla extract
- Optional: Sugar-free sprinkles or shaved dark chocolate for garnish
Instructions
- Preheat the Oven :
- Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan or line it with parchment paper.
- Prepare the Cookie Dough :
- In a mixing bowl, whisk together the almond flour, coconut flour, cocoa powder, sugar substitute, baking powder, and salt.
- In a separate bowl, whisk together the eggs, melted butter (or coconut oil), vanilla extract, and red food coloring until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring until a soft dough forms.
- Bake the Cookie Cake :
- Press the dough evenly into the prepared cake pan, smoothing the top with a spatula.
- Bake for 18-22 minutes, or until the edges are set and a toothpick inserted into the center comes out clean. Let the cookie cake cool completely in the pan before frosting.
- Make the Cream Cheese Frosting :
- In a mixing bowl, beat the softened cream cheese and butter until smooth.
- Add the powdered sugar substitute and vanilla extract, and mix until creamy.
- Assemble and Decorate :
- Spread the cream cheese frosting evenly over the cooled cookie cake.
- Garnish with sugar-free sprinkles, shaved dark chocolate, or a dusting of cocoa powder if desired.
- Slice and Serve :
- Cut the cookie cake into slices and serve. Store leftovers in an airtight container in the refrigerator.
Creative Variations for Red Velvet Cookie Cake
Chocolate Chip Delight
Fold sugar-free chocolate chips into the cookie dough for an extra layer of sweetness.
Berry Bliss
Top the frosted cookie cake with fresh raspberries or strawberries for a fruity twist.
Cheesecake Swirl
Swirl a layer of sugar-free cheesecake batter into the cookie dough before baking for a decadent surprise.
Mini Cookie Cakes
Divide the dough into smaller portions and bake in mini cake pans or muffin tins for individual servings.
Tips for Perfect Red Velvet Cookie Cake
- Use Natural Food Coloring : Beet powder or pomegranate juice can provide a vibrant red hue without artificial additives.
- Don’t Overbake : Overbaking can dry out the cookie cake. Remove it from the oven when the edges are set but the center is still slightly soft.
- Chill Before Frosting : Let the cookie cake cool completely before adding the frosting to prevent melting.
- Store Properly : Keep leftovers in an airtight container in the refrigerator for up to 5 days. Freeze slices for longer storage.
Why Red Velvet Cookie Cake Is Perfect for Every Occasion
Whether you’re hosting a birthday party, packing snacks for work, or simply craving something sweet yet healthy, this cookie cake is versatile enough to fit any setting. Its festive appearance and rich flavors ensure it’s a hit at any gathering, while its low-carb profile makes it suitable for a variety of dietary needs.
For families, it’s a great way to introduce kids to healthier versions of their favorite treats. And for those following a strict low-carb diet, it’s a lifesaver when cravings strike.
Conclusion: Indulge in Decadence Without the Guilt
Red Velvet Cookie Cake proves that you don’t have to sacrifice flavor or texture to enjoy a healthier version of a classic dessert. With its soft, chewy texture, rich cocoa flavor, and creamy frosting, this cookie cake is a must-try for anyone on a keto, paleo, or gluten-free journey.
Ready to give it a try? Gather your ingredients, follow our step-by-step guide, and savor the joy of homemade goodness. Whether you’re enjoying it as a snack, dessert, or party centerpiece, Red Velvet Cookie Cake is sure to become a staple in your repertoire.
Print
Red Velvet Cookie Cake: A Low-Carb, Keto-Friendly Twist on a Classic Treat
Ingredients
INGREDIENTS:
2 1/4 cups + 2 tbsp (309g) all-purpose flour 3/4 tsp baking soda 1 tbsp cocoa powder 3/4 tsp salt 3/4 cup (168g) unsalted butter, room temperature 1 cup (207g) sugar 1 large egg 1 tsp vanilla extract 2 tsp white vinegar 1 1/2 tbsp red food coloring (less than 1 ounce) 1 cup (169g) white chocolate chips 4 oz cream cheese, room temperature 3 tbsp butter, room temperature 2 cups (230g) powdered sugar 1/2 tsp vanilla extract Sprinkles
Instructions
Preheat oven to 350 degrees. Place parchment paper in the bottom of a 9 inch cake pan and grease the sides. Combine the flour, baking soda, cocoa powder and salt in a medium bowl and set aside. Add the butter and sugar to a mixing bowl and beat until light and fluffy, about 2-3 minutes. Add the egg and mix until well combined. Add the vanilla extract, vinegar and red food color and mix until well combined. Add the dry ingredients and mix just until well combined. Stir in the white chocolate chips. Keep some aside to press into the top of the cookie once in the pan, if desired. Press the dough evenly into the prepared cake pan. It can be a little sticky so I use my offset spatula to press it in and smooth it. Bake for 18-20 minutes or until the edges are set and the center looks just matte. Remove from the oven and allow to cool completely in the cake pan, then transfer to serving plate. To make the frosting, beat the cream cheese and butter until smooth. Slowly add 1 cup of powdered sugar. Mix until combined. Mix in the vanilla extract. Add the rest of the powdered sugar and mix until smooth. Pipe the frosting onto the edges of the cookie cake and add some sprinkles, if desired, then store in an airtight container until ready to serve.
PREP TIME & NUTRITION:
Prep Time: 1 hour, Cook Time: 18 minutes, Total Time: 1 hour 18 minutes, Servings: 10, Calories: 567, Net Carbs: 54.1g, Fats: 27.4g, Protein: 5.5g