Keto Easy Hershey’s Red Velvet Blossoms Cookies

Hey there, friend! If you’re here, you’re probably ready to whip up something sweet, simple, and keto-friendly. I’ve got just the thing: Keto Easy Hershey’s Red Velvet Blossoms Cookies. These little bites of heaven are festive, delicious, and won’t throw your low-carb lifestyle off track. I’ll walk you through every step like we’re baking together in the same kitchen—because, honestly, who doesn’t love good company while baking?

Now grab your apron, roll up those sleeves, and let’s make some magic happen.

What Are Red Velvet Blossoms Cookies?

Think of them as the fancy cousin of the classic Hershey’s Kiss cookies. They’ve got the same soft, melt-in-your-mouth texture, but with that signature red velvet charm. And we’re keeping it keto, so no sugar bombs here—just good-for-you ingredients that taste like a splurge without the sugar crash.

The best part? These cookies are crazy easy to make. I’m talking one bowl, a few minutes of mixing, and a whole lot of “WOW” when they come out of the oven.

What You’ll Need

Before we get started, let’s gather everything. Here’s your shopping list:

Ingredients:

• Almond flour – 2 cups (the base for our cookies; make sure it’s finely ground).
• Unsweetened cocoa powder – 2 tablespoons (because what’s red velvet without that hint of chocolate?).
• Granulated keto sweetener – ½ cup (I like erythritol or monk fruit blend for this).
• Baking powder – 1 teaspoon (to give your cookies that fluffy lift).
• Salt – Just a pinch (balances the sweetness).
• Butter – ½ cup, softened (let it sit out for 20 minutes; trust me, it makes mixing easier).
• Egg – 1 large (room temperature is best; helps everything bind together).
• Vanilla extract – 1 teaspoon (because vanilla just makes everything better).
• Red food coloring – A few drops (optional, but it’s not red velvet without the red).
• Hershey’s Sugar-Free Kisses – About 20 pieces (the star of the show).

Kitchen Tools You’ll Need

• Mixing bowl
• Electric mixer or whisk
• Measuring cups and spoons
• Baking sheet
• Parchment paper
• Cooling rack

Step-By-Step Instructions

1. Prep the Oven and Your Pan

Start by preheating your oven to 350°F (175°C). Grab a baking sheet and line it with parchment paper. This keeps the cookies from sticking and makes cleanup a breeze.

2. Mix the Dry Ingredients

In a medium-sized bowl, whisk together the almond flour, cocoa powder, sweetener, baking powder, and salt. Take a second to admire how simple that was.

3. Cream the Butter and Sweetener

Now, grab another bowl (or use the same one if you’re not in the mood to wash extra dishes). Beat the softened butter and granulated sweetener together until it’s light and fluffy. This takes about 2-3 minutes with an electric mixer. Don’t skip this—it’s the secret to soft, dreamy cookies.

4. Add the Egg and Vanilla

Crack in the egg and pour in the vanilla extract. Mix until everything is smooth. At this point, your kitchen will smell incredible.

5. Add the Red Color

If you’re using red food coloring, now’s the time to mix it in. Just a few drops will do the trick, but feel free to adjust the shade to your liking.

6. Combine Wet and Dry Ingredients

Slowly add the dry ingredients into the wet mixture, about a third at a time. Mix until a soft dough forms. It should be a little sticky but easy to handle.

7. Roll Into Balls

Using a tablespoon or cookie scoop, portion out the dough and roll it into balls about 1 inch in diameter. Place them on your lined baking sheet, leaving some space between each one (they’ll spread a bit while baking).

8. Bake!

Pop the cookies into your preheated oven and bake for 8-10 minutes. You’ll know they’re ready when the tops are set, but they still look slightly soft. Don’t overbake—nobody likes dry cookies.

9. Add the Kisses

As soon as the cookies come out of the oven, press a Hershey’s Sugar-Free Kiss gently into the center of each one. The heat from the cookies will soften the chocolate slightly, making them look picture-perfect.

10. Let Them Cool

Transfer the cookies to a cooling rack and let them cool completely. This is the hardest part of the whole process, but trust me, it’s worth it. Warm cookies are tempting, but they’ll hold their shape better once they’ve cooled down.

Tips for Perfect Cookies Every Time

• Room Temperature Ingredients: Make sure your egg and butter aren’t straight from the fridge. This helps everything mix smoothly.
• Don’t Skip the Parchment Paper: Seriously, it’s a lifesaver.
• Taste Your Sweetener: Some keto sweeteners have a stronger aftertaste than others. Find one you like before diving into this recipe.
• Chill the Dough (Optional): If your dough feels too sticky to roll, pop it in the fridge for 10-15 minutes.

Storing Your Cookies

If you somehow manage to not eat these all in one sitting (no judgment either way), here’s how to keep them fresh:

• Room Temperature: Store in an airtight container for up to 3 days.
• Freezer: These freeze beautifully! Just layer them in a container with parchment paper between the layers. They’ll keep for up to 3 months.

Why You’ll Love These Cookies

These cookies are everything you want in a treat—soft, rich, chocolatey, and satisfying. Plus, they’re easy to make and perfect for sharing. Whip them up for holidays, birthdays, or just because you feel like it.

Conclusion

That’s it—you just made Keto Easy Hershey’s Red Velvet Blossoms Cookies! If you’re anything like me, you’re already sneaking a bite (or three). These cookies are proof that you don’t have to give up treats just because you’re following keto.

So, what are you waiting for? Go enjoy your cookies. And hey, if you make these, let me know how they turn out. I’d love to hear all about your kitchen adventures.

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