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5.0 from 9 votes

Keto Halloween Cookies

Tasty bats straight out of hell: These keto Halloween cookies are sugar free, grain free, low carb and drizzled with an indulgent chocolate glaze.

Prep Time
15 mins
Cook Time
15 mins
chill time
15 mins
Total Time
21 mins
Servings: 20 cookies
Calories: 81 kcal
Course: Dessert
Cuisine: British

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

    Cup of Yum
  1. Preheat the oven to 180 Celsius / 350 Fahrenheit electric or 160C / 320F fan.
Cookies
  1. 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.
  2. Divide into 2 balls and roll out between two sheets of non-stick parchment paper.
  3. Place the rolled out dough in the freezer for 15 minutes. This is an essential step!!
  4. 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.
  5. Form the leftovers of the dough into a ball, roll out again and repeat the freezer step.
  6. Bake your first batch for 6-7 minutes until the edges are just beginning to brown.
  7. 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
  1. 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. 
  2. 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

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

% 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.