Flourless Red Velvet Cookies
Oh my goodness! I can’t believe how tasty these little bites of protein are!
These cookies are not a dense flourless cookie. They are light and airy! Actually, they are protein sparing, until you put the frosting on them:)
HOW TO MAKE FLOURLESS RED VELVET COOKIES
I always stock my pantry with Further Food gelatin and collagen! They have so many different flavors of collagen that really make my recipes extra delicious! And using Further Food chocolate collagen instead of unsweetened cocoa powder to make my cookies worked perfectly!
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Flourless Red Velvet Cookies
Ingredients
RED VELVET COOKIES:
- 8 large egg whites
- 3/4 teaspoon cream of tartar
- 1/8 teaspoon Redmond Real salt
- 1/4 cup allulose
- 2/3 cup Further Food Chocolate Collagen or vanilla collagen
- 1 teaspoon vanilla extract or chocolate extract
- 2 teaspoons natural red food coloring (optional)
CREAM CHEESE FROSTING:
- 1/4   cup Natural Sweetener or allulose
- 1/4 cup butter softened
- 4 ounces cream cheese softened
- 1/4 teaspoon stevia glycerite
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon almond extract or more vanilla
- 1/4 teaspoon lemon juice
- 1/8 teaspoon Redmond Real salt
GARNISH:
- Fresh Raspberries if desired (or strawberries)
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with parchment paper. Spray well with avocado oil spray. Set aside.
- In a large clean bowl, whip egg whites with a pinch of salt and the cream of tartar until foamy (save the yolks for "healthified" creme brule, "healthified" coconut custard, OR "healthified" ice cream).
- Mix on high speed until very stiff (you will be able to put bowl upside down and the whites won't fall out).
- Meanwhile, in a medium bowl, sift the sweetener and collagen together and set aside.
- Once the whites are stiff, gently fold in the cocoa mixture. Add your favorite extract flavor. Stir to combine.
- Use a small ice cream scooper to place 2 tablespoons of dough onto the prepared baking sheet. Place each cookie about 2 inches apart. Repeat with remaining dough. You will get about 48 cookies.
- Use the back of a greased spoon or your thumb to make divots in the middle of each cookie.
- Bake for 8-10 minutes or until cooked through. Remove from baking sheet and allow to cool.
- To make the frosting. Using a hand mixer, beat the sweetener, butter, softened cream cheese in a medium-sized bowl until smooth. Add the extracts, lemon juice and salt; beat until well combined. Taste and adjust sweetness to your liking.
- Place the frosting into each divot in the cookies.
- Top with a raspberry on each cookie if desired.
Video
Nutrition
Calories: 49 | Fat: 3.4g | Protein: 3.4g | Carbohydrates: 0.6g | Fiber: 0.2g | P:E Ratio: 0.9
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