Red velvet crinkle cookies are one of the prettiest treats on a Christmas cookie tray. Deep red, soft and cakey inside, they crack open in the oven to show bright red lines through a snowy white coating.
This version is sugar-free and made with almond and coconut flour. Allulose sweetens the dough and powdered erythritol makes the white coating. Each of the 10 cookies has about 83 calories and just 2g net carbs.
The dough is quick to mix, needs a short chill, and bakes in about 15 minutes.
Why You’ll Love These Red Velvet Crinkle Cookies
- Soft and cakey. Tender centers with a light cocoa flavor.
- Festive look. Red cracks through a white powdered coating.
- Low carb. Almond and coconut flour, no wheat flour.
- 2g net carbs per cookie. About 83 calories each.
Ingredient Notes
Flours. 90g of Bob’s Red Mill blanched almond flour and 2 tablespoons of coconut flour give these red velvet crinkle cookies a soft, cakey crumb.
Neufchâtel, egg and yogurt. Two ounces of block Neufchâtel, one room-temperature egg and a spoonful of FAGE 0% Greek yogurt add the classic red velvet tang and keep the cookies moist.
Cocoa and color. One tablespoon of Hershey’s unsweetened cocoa and 1 teaspoon of McCormick red food color make the deep red velvet look.
Powdered erythritol. NOW Confectioner’s Erythritol makes the white crinkle coating. It stays white and does not melt into the dough.
Allulose. Granulated allulose sweetens the dough and keeps the centers soft. Allulose is a rare sugar that the FDA allows to be excluded from the total sugars and added sugars declarations on the Nutrition Facts label.
If you want to check the nutrition of staples like almond flour and cocoa yourself, you can look them up on USDA FoodData Central. The nutrition is estimated from ingredient labels.
How to Make Red Velvet Crinkle Cookies
You need an 18×13-inch baking sheet, parchment, mixing bowls, a hand mixer and a cooling rack. Prep takes about 20 minutes, the dough chills for 30 minutes, and the cookies bake for 12 to 16 minutes.
Make the dough
Step 1. Beat the softened Neufchâtel and allulose until smooth.
Step 2. Mix in the egg, yogurt and red food color.
Step 3. In another bowl, whisk both flours, the cocoa and the baking powder.
Step 4. Fold the dry ingredients into the wet ingredients until combined.
Step 5. Refrigerate the dough for 30 minutes until scoopable.
Shape and coat
Step 6. Heat the oven to 325°F (163°C) and line the baking sheet.
Step 7. Divide the dough into 10 equal balls.
Step 8. Roll each ball in 12g of the powdered erythritol until well coated.
Step 9. Arrange them 2 inches apart and gently flatten the bases.
Bake and dust
Step 10. Bake for 12 to 16 minutes, until the tops crack and the edges are set.
Step 11. Cool on the baking sheet for 15 minutes.
Step 12. Transfer carefully to a rack and cool completely.
Step 13. Lightly sift the remaining 8g of erythritol over the raised surfaces of the red velvet crinkle cookies, leaving the cracks visible.
Success Tips for Red Velvet Crinkle Cookies
Do not whip the dough. Mix just until smooth. Too much air makes the cookies puff and collapse.
Do not over-flatten. Press the bases only lightly so the cookies crack nicely on top.
Soft, not wet. The centers should stay soft but never look wet.
Handle with care. The cookies are fragile while hot, so let them rest on the sheet first.
Serving Ideas
Add them to a Christmas cookie box, serve them with hot cocoa, or set them out on Valentine’s Day for a pop of red.
More Sugar-Free Holiday Cookies
For another crinkle cookie, try my sugar-free blueberry lemon crinkle cookies. For a festive frosted cookie, the sugar-free eggnog cookies are a favorite.
And for a gooey center, make the sugar-free caramel thumbprint cookies.
Storage
Store the red velvet crinkle cookies airtight in the refrigerator for up to 4 days. The coating may absorb a little moisture, so dust them again before serving if needed.
Red Velvet Crinkle Cookies FAQ
Why did my cookies not crack?
The dough was too warm, the cookies were flattened too much, or the coating was too thin. Roll them well in the powder.
Why did the coating disappear?
Moisture in the fridge can soak into it. A light dusting of powdered erythritol before serving brings back the snowy look.
Can I make them without food coloring?
Yes. They will be a chocolate-brown crinkle cookie with the same soft texture.
How many red velvet crinkle cookies does this make?
The recipe makes 10 cookies, about 83 calories and 2g net carbs each.
Is allulose a sugar alcohol?
No, allulose is a rare sugar, not a sugar alcohol. Erythritol, used in the coating, is a sugar alcohol.
Soft, festive and naturally pretty, these red velvet crinkle cookies are an easy way to bring color to your holiday baking.
Sugar-Free Red Velvet Crinkle Cookies
Ingredients
Equipment
Method
- Beat softened cream cheese and allulose until smooth.
- Mix in egg, yogurt, and red coloring.
- Whisk both flours, cocoa, and baking powder separately.
- Fold dry ingredients into wet ingredients until combined.
- Refrigerate dough for 30 minutes until scoopable.
- Preheat oven to 325°F (163°C). Line the baking sheet.
- Divide dough into 10 equal balls.
- Roll in 12g powdered erythritol, coating each cookie.
- Arrange 2 inches apart; gently flatten the bases.
- Bake 12–16 minutes until tops crack and edges set.
- Cool on the baking sheet for 15 minutes.
- Transfer carefully to a rack and cool completely.
- Lightly sift remaining 8g erythritol over raised surfaces, leaving cracks visible.
Notes
- Do not whip air into the dough or flatten excessively.
- Centers should remain soft, never wet.
- Cookies are fragile while hot.
- Coating may absorb moisture during storage.
- Store airtight in the refrigerator up to 4 days.