Irresistible Sugar Free Red Velvet Cookies with Cream Cheese Drizzle

Oh, you’re going to love these sugar-free red velvet cookies with cream cheese drizzle! I’ve been perfecting this recipe for years because my sister can’t have sugar, but refuses to miss out on treats. These cookies are everything you want – rich chocolatey flavor, that gorgeous red velvet color, and that dreamy cream cheese drizzle that makes them feel extra special. The best part? No one will guess they’re sugar-free. They’re soft, slightly chewy, and just sweet enough to satisfy that cookie craving without the guilt. Trust me, these disappear fast at my house – my niece actually hid a batch in her room once!

Why You’ll Love These Sugar Free Red Velvet Cookies with Cream Cheese Drizzle

Let me tell you why these cookies are about to become your new obsession:

• Zero guilt: All the rich red velvet flavor without the sugar crash – perfect for diabetics or anyone watching their sugar intake
• That cream cheese magic: The drizzle takes them from “good” to “can’t-stop-eating-them” status
• Super simple: Just one bowl for the dough and 10 minutes of baking – even my 8-year-old nephew can make these
• Secretly healthy: Almond flour gives them protein and fiber you won’t find in regular cookies
• Crowd pleaser: I’ve served these at parties and no one ever guesses they’re sugar-free!

The Must-Have Ingredients for Sugar Free Red Velvet Cookies with Cream Cheese Drizzle

Here’s everything you’ll need to make these gorgeous cookies – I promise it’s all simple stuff! The key is using quality ingredients and prepping them just right:

• 1 1/2 cups almond flour – This gives our cookies that perfect tender crumb (don’t pack it when measuring!)
• 1/4 cup cocoa powder – Use natural, not Dutch process for that classic red velvet taste
• 1/2 tsp baking soda – Make sure yours is fresh so the cookies rise properly
• 1/4 tsp salt – Just a pinch to balance the sweetness
• 1/4 cup erythritol – My favorite sugar substitute that doesn’t have that weird aftertaste
• 1/4 cup melted coconut oil – Measure after melting, and let it cool slightly before using
• 1 large egg – Room temperature works best for even mixing
• 1 tsp vanilla extract – The good stuff, not imitation!
• 1 tbsp red food coloring – Gel works better than liquid for vibrant color
• 1/4 cup cream cheese – Softened to room temp (leave out for 30 minutes)
• 2 tbsp powdered erythritol – For that dreamy drizzle
• 1 tbsp heavy cream – Or almond milk if you’re going dairy-free

See? Nothing crazy – just pantry staples with a few smart swaps to keep them sugar-free. Now let’s make some cookies!

How to Make Sugar Free Red Velvet Cookies with Cream Cheese Drizzle

Okay, let’s dive into making these gorgeous cookies step by step – I promise it’s easier than you think! The secret is taking it slow and enjoying the process. You’ll have warm, chewy cookies with that luscious cream cheese drizzle in no time.

Preparing the Cookie Dough

First things first – grab two bowls (no need to dirty the whole kitchen!). In one bowl, whisk together the almond flour, cocoa powder, baking soda, and salt. Don’t skip the whisking – it keeps our cookies light and prevents any lumps. In the other bowl, mix the erythritol, slightly cooled melted coconut oil, egg, and vanilla until smooth. Now for the fun part – add that red food coloring and watch the magic happen! Stir until you get that perfect red velvet color – don’t be shy with it!

Baking the Cookies

Preheat your oven to 350°F (175°C) and line your baking sheet with parchment paper. Combine the wet and dry ingredients gently – you just want them incorporated, not overmixed. Scoop tablespoon-sized portions onto your sheet (I use a small ice cream scoop for perfect rounds) and gently flatten them slightly with your fingers. They won’t spread much, so don’t worry about spacing. Bake for 10-12 minutes until the edges look set but the centers are still soft – that’s when they’re perfect!

Making the Cream Cheese Drizzle

While your cookies cool, let’s make that heavenly drizzle. Beat the softened cream cheese until smooth (no lumps!), then gradually add the powdered erythritol and heavy cream. You want it thick but pourable – add more cream by the teaspoon if needed. Once your cookies are completely cool, drizzle away! I like to use a zip-top bag with the corner snipped off for perfect zigzags. Try not to eat them all at once – though I won’t judge if you do!

Tips for Perfect Sugar Free Red Velvet Cookies with Cream Cheese Drizzle

After making dozens of batches (some better than others!), here are my hard-won secrets:

• Watch the clock: Pull cookies out when edges are set but centers look slightly underdone – they firm up perfectly as they cool
• Taste and adjust: Different sugar substitutes vary in sweetness, so taste your batter and add more erythritol if needed
• Color boldly: Use gel food coloring for that classic vibrant red – liquid makes the dough too wet
• Drizzle like a pro: Let cookies cool completely before adding drizzle, or it’ll melt right off (learned that the messy way!)
• Patience pays: The flavors develop beautifully if you can wait an hour after drizzling (but no judgment if you can’t!)

Ingredient Substitutions for Sugar Free Red Velvet Cookies

We all have those days when we’re missing an ingredient – no worries! Here are my tried-and-true swaps that keep these cookies delicious:

• No almond flour? Try sunflower seed flour cup-for-cup (just know it’ll darken your cookies slightly)
• Dairy-free? Coconut cream cheese works beautifully in the drizzle
• Don’t have erythritol? Monk fruit blend or allulose work great – just adjust to taste
• Out of coconut oil? Melted butter (regular or plant-based) does the trick
• No heavy cream? Any milk alternative thins the drizzle perfectly

The beauty of this recipe? It’s super flexible without losing that red velvet magic!

Storing and Serving Sugar Free Red Velvet Cookies with Cream Cheese Drizzle

Here’s my foolproof system for keeping these cookies fresh and fabulous! Store them in an airtight container at room temperature for up to 5 days (if they last that long!). The drizzle stays perfect – no need to refrigerate. For special occasions, I love warming them slightly in the microwave for 10 seconds – the cream cheese gets heavenly soft. They’re gorgeous on a dessert platter with fresh berries, or pack them in lunchboxes for a sweet surprise. Pro tip: Layer cookies with parchment paper to keep that drizzle looking pretty!

Nutritional Information for Sugar Free Red Velvet Cookies

Just so you know, these numbers are estimates – your exact counts might vary slightly depending on brands and measurements. But here’s the good news per cookie:

• 120 calories – That’s half what you’d find in regular cookies!
• 0g sugar – The real win here
• 5g net carbs – Perfect for low-carb diets
• 3g protein – Thanks to that almond flour
• 10g healthy fats – Keeps you satisfied longer

See? You can indulge without the guilt!

Frequently Asked Questions

I get asked about these cookies all the time – here are the answers to the questions that pop up most often:

Can I use regular sugar instead of erythritol?
Absolutely! Swap in 1/4 cup white sugar if you prefer – they’ll be slightly crispier and sweeter. Just know they won’t be sugar-free anymore.

How long do these cookies stay fresh?
They’re best within 3 days, but will keep up to 5 days in an airtight container. The drizzle holds up surprisingly well at room temperature!

Can I freeze these cookies?
You bet! Freeze them before adding the drizzle for best results. Thaw at room temperature, then add the drizzle fresh.

Why are my cookies too cakey?
You probably overmixed the batter! Gently fold the wet and dry ingredients just until combined – no need to beat it to death.

Can I make these nut-free?
Try sunflower seed flour instead of almond flour – same measurement. Just know the color will be darker and flavor slightly different.

Check out my Pinterest for more sugar-free recipes!

Print