"Soft and chewy keto red velvet cookies are filled with chunks of sugar-free white chocolate chips. This combination is what dreams are made of. It's hard to believe these cookies are low carb!"
7. Using a large cookie scoop, scoop 2 tablespoon-sized balls of dough and place on a parchment lined baking tray leaving 1.5 inch space in between balls. Flatten balls with the palm of your hand or the back of a spoon. Refrigerate remaining dough until ready to bake.
8. Bake at 350 degrees for 10 to 12 minutes. Remove from oven and let cool on the baking tray for 5 minutes until set before transferring to a cooling rack. Cookies are very delicate when they are warm.