Maybe your favorite color is red, maybe you just love chocolate, or perhaps you’re looking to diversify your Keto baking lineup. Whatever your reason, these Keto red velvet cookies are sure to impress. They have all the elements of a delicious cookie, plus a special ingredient: beets! Not only do beets give these cookies their iconic red hue, but they also add a unique earthy sweetness. Rich, chocolaty cacao powder and fragrant vanilla complete the flavor profile of these delightful cookies. Bake a batch for yourself or share them with friends—just be warned, they’re so good it’s hard to stop at one!
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Five Fun Facts About Beets
- Ancient Roots: Beets have a long history, dating back to the hanging gardens of Babylon, where they were originally grown for their leaves.
- Natural Dye: In the 1800s, the English used beets as a natural red hair dye.
- Space Travelers: In the 1970s, Russian astronauts served traditional beet soup to the Apollo 18 crew.
- Cultural Significance: Beets are a popular ingredient during the Jewish holiday Rosh Hashanah, symbolizing the removal of evil for a fresh start to the new year.
- Health Benefits: Beets are linked to numerous health benefits, from lowering blood pressure to improving brain function.
The Anatomy of a Keto Cookie
Keto baking might seem daunting if you’re new to a low-carb diet, but Keto cookies share the same basic components as traditional cookies, just with different ingredients. Here’s how they compare:
- Flour: Provides texture and structure. In place of all-purpose flour, this recipe uses almond flour, coconut flour, and flax meal.
- Sweetener: Instead of sugar, erythritol is used for sweetness.
- Fat and Moisture: Ghee, beets, and apple cider vinegar provide the necessary fat and moisture.
- Leavening: No changes needed for baking soda and baking powder.
- Eggs: Eggs are Keto-friendly and provide essential structure and moisture.
- Flavoring: Vanilla extract and unsweetened cacao powder add the finishing touches to these cookies.
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Ingredients
- 2 cups (240 g) almond flour
- 2 Tablespoons (14 g) flax meal
- 1/4 cup (28 g) coconut flour
- 3 Tablespoons (18 g) unsweetened cacao powder
- 1 raw beet, peeled and diced
- 2 Tablespoons (30 ml) apple cider vinegar
- 1/3 cup (80 ml) ghee
- 1/3–1/2 cup erythritol
- 1 egg, whisked
- 1 teaspoon (4 g) baking soda
- 1 teaspoon (2 g) baking powder
- 1 teaspoon (5 ml) vanilla extract
- Dash of salt
Instructions
- Preheat: Preheat the oven to 350°F (175°C).
- Prepare Beets: Puree the beet and mix in the apple cider vinegar and ghee.
- Mix Dough: Combine all the ingredients in a bowl until a soft dough forms. Refrigerate for 30 minutes.
- Form Cookies: Shape the dough into small balls using a tablespoon scoop. Press into round cookies and place on a parchment-lined baking tray, leaving space for spreading.
- Bake: Bake for 20 minutes. Let the cookies cool before enjoying.
Notes
All nutritional data are estimated and based on per serving amounts.
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FAQ
What makes these cookies “Keto”?
These cookies are Keto-friendly because they are low in carbs and free from refined sugars. Instead of traditional flour, they use almond flour, coconut flour, and flax meal. Erythritol is used as a sugar substitute to keep the carbs low.
Why are beets used in this recipe?
Beets give these cookies their classic red velvet color and add a unique earthy sweetness. They also provide moisture and help bind the ingredients together.
Can I substitute the ghee with another fat?
Yes, you can use coconut oil or butter as a substitute for ghee. However, ghee is recommended because it is clarified butter, making it more suitable for those who are lactose intolerant.
What is erythritol, and can I use a different sweetener?
Erythritol is a sugar alcohol that is commonly used in Keto recipes as a low-carb sweetener. You can substitute it with other Keto-friendly sweeteners like stevia, monk fruit, or allulose, but the sweetness level might vary, so adjust accordingly.
Are these cookies gluten-free?
Yes, these Keto red velvet cookies are gluten-free since they use almond flour, coconut flour, and flax meal instead of wheat flour.
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How should I store these cookies?
Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week or freeze them for up to a month.
Can I use pre-cooked or canned beets?
It is best to use raw beets for this recipe to achieve the right texture and flavor. Pre-cooked or canned beets might be too soft and could alter the consistency of the dough.
How do I know when the cookies are done baking?
The cookies are done when they are slightly firm to the touch and have a golden hue around the edges. Let them cool on the baking tray for a few minutes before transferring them to a wire rack to cool completely.
Can I make the dough ahead of time?
Yes, you can prepare the dough ahead of time and refrigerate it for up to 24 hours before baking. This can help the flavors meld together and make the dough easier to handle.
What is the nutritional information for these cookies?
The exact nutritional information will depend on the specific brands and quantities of ingredients used. However, these cookies are designed to be low in carbs and high in healthy fats, making them suitable for a Keto diet. Each cookie is estimated to have around 2-3 grams of net carbs.
