Keto Red Velvet Skillet Cookie

This Keto Red Velvet Skillet Cookie is fudgy and decadent. Don’t forget a scoop of sugar-free ice cream for the ultimate dessert.

This Keto Red Velvet Skillet Cookie is sponsored by our friends at Bob’s Red Mill. Thank you for supporting the brands that make Cast Iron Keto and our mission possible.

What’s better than a skillet full of chocolate? Not much if you ask us. This Keto Red Velvet Skillet Cookie is the perfect festive treat around the holidays but it would be equally as delicious in July.

Plant-based, gluten-free, sugar-free, and all-around perfect, this cookie will be a hit no matter someone’s dietary preferences making it a great one to share.

We’re using our favorite Bob’s Red Mill Super-Fine Almond Flour in this recipe. It keeps the cookie moist and fudgy, just the way you want a luscious skillet cookie.

Ingredients You’ll Need:

• flax egg
• vegan butter – we use Miyokos
• granulated allulose – or another granulated sugar-free sweetener like erythritol or monk fruit
• unsweetened plain almond milk (or milk of your choice)
• pure vanilla extract
• Bob’s Red Mill Super-Fine Almond Flour
• Bob’s Red Mill Coconut Flour
• cacao powder
• baking powder
• sea salt
• vegan mayo (the thicker, the better – keep cold until ready to use)
• natural red food coloring (optional)
• sugar-free white chocolate chips (optional – make sure they are vegan if you want to keep this recipe plant-based)

How to Make this Keto Red Velvet Skillet Cookie

1. Preheat your oven to 350° degrees Fahrenheit. In a small bowl, mix together the water and ground flaxseed and set aside for 5 minutes to allow it to gel.
2. Heat the butter in a large bowl in the microwave until it is very soft but not melted. Cream together the butter and sweetener with a whisk until creamy and slightly fluffy. Mix in the milk and vanilla.
3. Add the almond flour, coconut flour, cacoa powder, baking powder and salt and mix until combined. Fold in the mayo and food coloring until just combined. 
4. Pour the batter into a well-greased 8-inch cast iron pan. Place in the oven and bake for 45-48 minutes. When finished, the outside of the cookie should be firm, and the interior will be springy but still somewhat firm to the touch. It will firm up more as it cools. When you take the pan out of the oven, sprinkle the white chocolate chips on top, gently pressing a few into the top of the cookie.
5. Once the cookie has cooled a bit, top with your favorite toppings and enjoy!

Optional Toppings

The cookie is delicious as is but we have a love affair with toppings. Our recommendations:

• keto-friendly ice cream
• dairy-free whipped topping
• melted dark chocolate drizzle
• crushewd freeze-dried raspberries
• fresh raspberries

Yum, yum, yum! 🤤 We’re obsessed.

Keto Red Velvet Skillet Cookie

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Course: Dessert

Cuisine: American

Keyword: keto cookie

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings: 6

Ingredients

• 3 tablespoons water
• 2 tablespoons ground flaxseed
• 3 tablespoons vegan butter
• 6 tablespoons granulated keto sweetener
• 4.5 tablespoons unsweetened plain almond milk
• 1 teaspoon vanilla extract
• 1 cup + 5 tablespoons Bob’s Red Mill Fine Almond Flour
• 3 tablespoons Bob’s Red Mill Coconut Flour
• 3 tablespoons cacao powder
• 1 teaspoon baking powder
• ¼ teaspoon salt depending on your taste
• ¼ cup vegan mayonnaise
• 30 + drops natural red food coloring
• 2 tablespoons keto white chocolate chips

Topping ideas:

• Keto-friendly ice cream
• Dairy-free coconut whip
• Melted dark chocolate
• Crumbled freeze-dried raspberries
• Fresh raspberries

Instructions

• Preheat your oven to 350° degrees Fahrenheit. In a small bowl, mix together the water and ground flaxseed and set aside for 5 minutes to allow it to gel.
• Heat the vegan butter in a large bowl in the microwave until it is very soft but not melted. Cream together the butter and sweetener with a whisk until creamy and slightly fluffy. Mix in the milk and vanilla.
• Add the almond flour, coconut flour, cocoa powder, baking powder and salt and mix until combined. Fold in the mayo and food coloring until just combined.
• Pour the batter into a well-greased 8 inch cast iron pan. Place in the oven and bake for 45-48 minutes. When finished, the outside of the cookie should be firm, and the interior will be springy but still somewhat firm to the touch. It will firm up more as it cools. When you take the pan out of the oven, sprinkle the white chocolate chips on top, gently pressing a few into the top of the cookie.
• Once the cookie has cooled a bit, top with your favorite toppings and enjoy!

Notes

1. The nutrition information is for the cookie only, not optional toppings.
2. The amount of food coloring you add will depend on the brand you use and how strong they are. For natural food coloring, aim for 30-35 drops.

Nutritional values are estimates only and do not include carbs from sugar alcohols.

# Hashtag with us!Don’t forget to mention @castiron_keto or tag #castironketo on Instagram with your creations! We love seeing what you’re making.