Keto Red Velvet Skillet Cookie 🍪

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Introducing the Keto Red Velvet Skillet Cookie, a scrumptious dessert that fits your low-carb, keto-friendly lifestyle.

This rich cookie blends the classic red velvet taste with the benefits of being gluten-free and keto-friendly. Its eye-catching color, satisfying texture, and delightful taste make it a favorite among family and friends.

This top-notch red velvet cookie recipe offers a healthier alternative to traditional desserts, making it an excellent choice for those seeking to satisfy their sweet tooth while maintaining a low-carb diet.

Keto Red Velvet Skillet Cookie on a backdrop with red globe ornaments scattered around

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.

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.

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Preparation and cooking overview
Chef's note
Ingredients for this Red Velvet Skillet Cookie recipe
Red velvet cookie toppings
Ingredient substitutions
Additional ingredients
Cooking tools required
Tools substitute options
How to make Red Velvet Skillet Cookie: step-by-step guide
Cooking methods
Preparation steps
Cooking instructions
How to make it healthier
Time-saving tips
What can I prepare ahead of time?
Storage and reheating instructions
Recipe wrap-up and conclusion
Frequently asked questions
📖 Recipe

Preparation and cooking overview

Whip up a heavenly Keto Red Velvet Skillet Cookie in under an hour by following a simple step-by-step process, from preparing the flaxseed mixture and creaming butter to folding in mayo and baking to perfection. Once it's done, personalize your creation with delightful toppings like keto-friendly ice cream or melted dark chocolate, and indulge in a guilt-free, low-carb treat that will leave you wanting more!

Chef's note

When preparing this Keto Red Velvet Skillet Cookie, it's essential to use high-quality ingredients to achieve the best results. Take your time to measure accurately and follow the recipe steps closely to create a perfectly baked cookie with a tender, moist crumb.

Prep Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Difficulty Level: Easy
Recipe Makes 6 Servings

3 tablespoons water
2 tablespoons ground flaxseed
3 tablespoons vegan butter
6 tablespoons granulated keto sweetener
4.5 tablespoons unsweetened plain almond milk
1 tablespoon 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 tablespoon salt (depending on your taste)
¼ cup vegan mayonnaise
30+ drops of natural red food coloring
2 tablespoons keto white chocolate chips

Keto-friendly ice cream
Dairy-free coconut whip
Melted dark chocolate sauce (keto-friendly)
Crumbled freeze-dried raspberries
Fresh raspberries

Ingredient substitutions

Ground flaxseed: You can use ground chia seeds as an alternative to creating a similar gel-like texture for binding.
Vegan butter: Substitute coconut oil for a dairy-free option with a similar texture and richness.
Granulated keto sweetener: Erythritol, xylitol, or allulose can be used as granulated sugar alternatives, depending on your preference and availability.
Unsweetened plain almond milk: You can use unsweetened coconut, cashew, or soy milk as dairy-free alternatives.
Almond flour: For a nut-free option, use sunflower seed flour with similar consistency and texture.
Coconut flour: You can substitute with an additional ⅓ cup of almond flour, but remember that this will change the texture slightly.
Keto white chocolate chips: Swap with sugar-free dark chocolate chips or chopped nuts for a different flavor and texture.

Additional ingredients

Keto-friendly ice cream: Serve a scoop of keto-friendly ice cream on top of the warm skillet cookie for an indulgent dessert experience. While vanilla ice cream always seems tempting with a skillet cookie, ensure it is made from keto-friendly ingredients.
Dairy-free coconut whip: A dollop of coconut whip adds a creamy, dairy-free contrast
Melted dark chocolate: Drizzle some melted sugar-free dark chocolate syrup over the cookie for a layer of chocolatey goodness.
Crumbled freeze-dried raspberries: Sprinkle crumbled freeze-dried raspberries over the skillet cookie for a tangy contrast and a pop of color.
Fresh raspberries: Top the cookie with fresh raspberries to add a burst of natural sweetness and a refreshing touch to the dessert.

Feel free to get creative and add your toppings. Just ensure that they align with your keto or low-carb dietary preferences.

Cooking tools required

To make this Keto Red Velvet Skillet Cookie recipe, you'll need:

8-inch cast iron skillet
Mixing bowls (small and large)
Whisk
Measuring cups and spoons
Spatula or wooden spoon
Oven mitts
Cooling rack (optional)

Tools substitute options

If you don't have the same tools mentioned above, you can still make the delicious dessert with these substitute options:

Instead of an 8-inch cast iron skillet, use a similarly sized oven-safe non-stick or ceramic skillet. Make sure it's oven-safe up to 350° Fahrenheit.
If you don't have a whisk, you can use a fork to mix the things. It may take more effort, but it'll get the job done. You can also use an electric mixer to mix dry ingredients.
If you don't have a cooling rack, you can carefully transfer the skillet cookie to a plate or a cutting board to cool down. Just be cautious when handling the hot skillet.

Cooking methods

Baking in a cast-iron skillet

Preparation steps

Measure the ingredients accurately and set them aside for easy access during cooking.
Gather all the kitchen tools and instruments mentioned in the "Cooking Tools Required" section.
Preheat your oven to 350° Fahrenheit so it's ready when needed.
Wash your hands and ensure your work surface is clean and sanitized.
Grease the 8-inch cast iron skillet (or a suitable substitute) in preparation for baking the cookie.

Cooking instructions

Prepare the flaxseed mixture: Mix the water and ground flaxseed in a small bowl. Set it aside for 5 minutes to allow the combination to gel.
Soften the vegan butter: In a medium bowl, heat the vegan unsalted butter in the microwave until it is very soft but not melted.
Cream butter and sweetener: Use a whisk to cream the softened butter and granulated keto sweetener until the mixture is creamy and slightly fluffy.
Add milk and vanilla: Mix the unsweetened plain almond milk and vanilla extract.
Combine dry ingredients: Add the almond flour, coconut flour, cacao powder, baking powder, and salt to the wet ingredients. Mix the flour mixture till everything is combined.
Fold in mayo and food coloring: Gently fold the vegan mayonnaise and natural red food coloring until combined.
Prepare the skillet: Pour the batter into a well-greased 8-inch cast iron skillet.
Bake the cookie: Place the skillet in the preheated oven at 350° Fahrenheit and bake for 45-48 minutes. The cookie is done when the outside is firm and the interior is springy but still somewhat firm to the touch. The cookie will firm up more as it cools.
Add white chocolate chips: Once you remove the skillet from the oven, sprinkle keto white chocolate chips on the cookie, gently pressing a few into the top.
Cool and add toppings: Allow the cookie to cool slightly before topping it with your choice of keto-friendly ice cream, dairy-free coconut whip, melted dark chocolate, crumbled freeze-dried raspberries, or fresh raspberries though chocolate topping takes the first position when it comes to toppings. Serve and enjoy!

Chef's pro tip

Let the cookie cool down slightly before serving for the best texture and flavor in your Keto Red velvet white chocolate chip cookies.

This allows the cookie to firm up and develop its rich flavor. Additionally, the cookie will be easier to cut and serve when it has cooled a bit, resulting in a more enjoyable eating experience.

How to make it healthier

Reduce the sweetener: You can decrease the granulated keto sweetener in the recipe to lower the overall sugar content. This will make the cookie less sweet but enjoyable for those who prefer less sweetness in their desserts.
Use sugar-free or reduced-sugar white chocolate: Opt for sugar-free chocolate chunks to minimize the sugar content in the cookie without sacrificing taste.
Add nuts or seeds: Incorporate a handful of chopped nuts (such as almonds, walnuts, or pecans) or seeds (like chia or flaxseeds) into the batter. This will add healthy fats, protein, and fiber to the skillet cookie, making it more nutrient-dense and satisfying.
Serve with a healthier topping: Instead of traditional ice cream, opt for low-sugar, high-protein ice cream or a dairy-free yogurt to add creaminess and additional nutrients without the extra sugar and calories. Alternatively, top the skillet cookie with fresh berries or unsweetened coconut flakes for added flavor and nutrients. Try to avoid any additional chocolate chip toppings at the end to keep it balanced.

Time-saving tips

Sometimes we have enough on our plate to cook everything from scratch. Consider these tips to save time when you're busy:

Pre-measure ingredients: Before starting the recipe, measure your ingredients and set them aside in separate bowls or containers. This will make the mixing process smoother and quicker.
Use pre-made flaxseed egg: If you have a pre-made flaxseed egg mixture stored in the refrigerator, you can use that to save time waiting for the flaxseed and water mixture to gel.
Preheat the oven: Ensure you preheat the oven while preparing the batter so it's ready for baking as soon as it is mixed.
Prepare toppings ahead of time: If you plan to use dairy-free coconut whip or a bit of chocolate, prepare them and store them in the refrigerator. This will allow you to quickly add them to the skillet cookie once it has cooled.
Clean as you go: To save time on cleaning up, wash or rinse the used bowls, utensils, and other tools as you finish using them during the cooking process. This will help minimize the cleanup time after baking the skillet cookie.

What can I prepare ahead of time?

Make the dry mix: Combine the almond flour, coconut flour, cocoa powder, baking powder, and salt in a bowl. Store this dry mix in an airtight container for up to a week, ready to use when making the skillet cookie.
Pre-grease the skillet: To save time, you can pre-grease the cast iron skillet with vegan butter or coconut oil and store it with a piece of parchment paper or cling wrap covering the surface until you're ready to bake the cookie.
Pre-portion the sweetener: Measure the required amount of granulated keto sweetener and store it in an airtight container or resealable bag. This will help streamline the process when you start making the cookie.

Storage and reheating instructions

To store leftover chocolate chip cookies, follow these steps:

Allow the skillet cookie to cool completely.
If you have added toppings, remove them before storing the leftovers.
Cut the remaining skillet cookie into portions.
Wrap each portion individually in plastic wrap or place them in an airtight container, separating layers with parchment paper to prevent sticking.
Store in the refrigerator for up to 3-4 days.

For reheating, follow these instructions:

Preheat your oven to 325°F (160°C).
Unwrap the skillet cookie portion and place it on a parchment-lined baking sheet.
Heat in the oven for about 5-10 minutes or until warm. Be sure to check frequently to avoid overcooking or drying out the cookie.
Alternatively, you can reheat portions in the microwave for 20-30 seconds at medium power. Keep an eye on it to prevent overheating.

Recipe wrap-up and conclusion

This Keto Red Velvet Chocolate Chip Skillet Cookie is a delightful and healthier twist on a classic favorite. With its rich red hue and indulgent flavors, it will surely be a hit among keto and non-keto eaters.

The versatile toppings of red velvet cookies add so much flavor to the chocolate chip cookie recipe when a burst of chocolate flavor immerses in the delicious taste of this dessert. The good thing is you can add both white and semi-sweet chocolate chips as long as they are keto-friendly and enjoy it without any guilt trip!

So go ahead and dig into your favorite red velvet chocolate chip cookies, knowing you can enjoy the rich flavors of a red velvet dessert while maintaining your ketogenic diet.

Frequently asked questions

It is typically made of flour, sugar, butter, cocoa powder, vanilla extract, and red food coloring. This keto version uses almond flour, coconut flour, keto sweetener, vegan butter, cacao powder, and natural red food color.

Vinegar is added to create a tangy flavor and react with the baking soda, resulting in a finer crumb and tender texture. In this recipe, vegan mayonnaise serves the same purpose, adding tanginess and contributing to the soft surface.

📖 Recipe

5 from 1 vote

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Course: Dessert

Cuisine: American

Keyword: keto cookie

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings:

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

The nutrition information is for the cookie only, not optional toppings.
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.

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