Keto Halloween Cookies
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5.0
9 reviews
Excellent
Keto Halloween Cookies
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Tasty bats straight out of hell: These keto Halloween cookies are sugar free, grain free, low carb and drizzled with an indulgent chocolate glaze.
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Ingredients
- ⅓ cup coconut flour 40g
- ¾ cup almond flour 75g ground almonds work as well
- ⅓ cup powdered sweetener 60g, use ½ cup (80g) for a sweeter cookie
- ½ cup butter 114g, softened, unsalted
- 2 tablespoon cocoa powder unsweetened
- ¼ teaspoon baking powder
- ¼ teaspoon xanthan gum optional
For the glaze
- ⅓ cup sugar free chocolate chips or 50g unsweetened chocolate plus 2 tablespoons powdered sweetener
Instructions
- Preheat the oven to 180 Celsius / 350 Fahrenheit electric or 160C / 320F fan.
Cookies
- Mix all the dry ingredients in a food processor or with a blender, then add the butter and combine until you have a smooth dough.
- Divide into 2 balls and roll out between two sheets of non-stick parchment paper.
- Place the rolled out dough in the freezer for 15 minutes. This is an essential step!!
- Cut into shapes with a cookie cutter of your choice. If the dough has been in the freezer for too long, it might break easily. In this case, just wait a few minutes to continue. Place the cut-outs on a baking sheet lined with parchment paper.
- Form the leftovers of the dough into a ball, roll out again and repeat the freezer step.
- Bake your first batch for 6-7 minutes until the edges are just beginning to brown.
- Let the cookies cool completely before glazing. These cookies are VERY FRAGILE when straight out of the oven. They firm up and become crunchy as they cool down.
Chocolate Drizzle
- Slowly melt sugar free or unsweetened chocolate in a water bath. You can also melt it in a microwave in 30 second bursts. If using unsweetened chocolate, add powdered sweetener and stir until combined.
- Fill the melted chocolate into a ziplock bag, pierce a hole and drizzle over the cooled cookies.
Notes
- 1g net carbs per cookie. Makes 20 cookies.
- The xanthan gum is optional, but will yield a firmer cookie.
- Use powdered sweetener such as erythritol, monk fruit or xylitol. Make sure it's a 1:1 sugar substitute. Don't use allulose as the cookies will be less crunchy.
- Store in a cookie jar at room temperature for up to 2 weeks.
- Options for the chocolate drizzle:
- If you don't have access to sugar free chocolate chips, use unsweetened chocolate such as Montezuma's or alternatively a chocolate with 90% cocoa solids such as Lindt, which is very low in sugar.
- You can also make homemade sugar free chocolate with cacao butter, cocoa powder and sweetener! Recipe is in this post - sugar free chocolate chips
Nutrition Information
Show Details
Calories
81kcal
(4%)
Total Carbohydrates
2.8g
Protein
1.4g
(3%)
Fat
7.6g
(12%)
Fiber
1.7g
(7%)
Sugar
0.3g
(1%)
Nutrition Facts
Serving: 20cookies
Amount Per Serving
Calories 81 kcal
% Daily Value*
| Calories | 81kcal | 4% |
| Total Carbohydrates | 2.8g | 1% |
| Protein | 1.4g | 3% |
| Fat | 7.6g | 12% |
| Fiber | 1.7g | 7% |
| Sugar | 0.3g | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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