Oh my gosh, I can’t believe this is the third year since I started baking keto Halloween cookies. The funny thing is, I would never bake cookies for Halloween before keto.
Halloween is a tricky, sneaky little bastard. It comes around every year so quickly, I can’t seem to follow. Trick or treat? I’ll go for the latter!
I hope you’ve got some kids around for this one! It is sooo much fun to melt some chocolate and mix some egg white with powdered sweetener just to draw those scary (or scared) faces, eyes, and funny mouths onto the pumpkin-shaped cookies.
The simplest keto Halloween cookies
These might not look as fancy as your Halloween costume, because I’ve aimed at creating a recipe that would be quick, simple, and fun to make. There are so many adorable Halloween treat recipes out there that I just wouldn’t get myself making with the busy lifestyle! I hope you agree that a quick solution is sometimes the best one.
The keto Halloween cookies dough is ready in a few minutes. But I encourage you to sit down and take your time and your kids’ time to get creative with drawing the faces (it’s easy with fondant tools) or just soaking the cookies in melted chocolate. We always have so much fun doing this; even more fun than giving the cookies away for Halloween (or keeping them all for yourself because, after all, they are keto-friendly)!
Keep calm, trick or treat and keto on.
Are all the listed ingredients necessary for these keto Halloween cookies?
This question usually pops up when somebody doesn’t have or doesn’t want to use IMO syrup or xanthan gum. With this recipe, I’d say, yes, use the xanthan gum and the IMO syrup if you don’t want to have a tough time keeping the dough together when it’s being rolled out and cut into the cute little angry-looking pumpkin heads.
Not spooky enough? Find chocolate ghosts recipe here!
- 3/4 cups almond flour
- 1/4 cups coconut flour
- 1/4 cups powdered erythritol or sweetener of choice
- 1/2 tsp. baking powder
- 1/2 tsp. turmeric powder optional - adds the yellow color
- 1 tbsp. orange zest or ½ tbsp. dried orange zest
- 1 dash salt
- 1/8 tsp. xanthan gum
- 1 large egg room temperature, whisked
- 1/4 cup butter
- 2 tbsp. IMO syrup
- Preheat the oven to 320°F (160°C) and line a baking sheet with parchment paper. Prepare the ingredients.
- Combine the dry ingredients. Add the whisked egg. From here on I recommend using your hands to mix the dough until incorporated.
- Put IMO syrup and butter into a medium-size pot. Heat on medium-high and stir until melted and well combined. Set aside and let cool to room temperature. Add the mixture to the dough and knead until well incorporated.
- Roll the dough into 1/8-inch thick layers. Help yourself with some wrapping foil or parchment paper so the dough doesn’t stick.
- Cut out 16 discs with a 2-inch round cutter or help yourself with a glass. Place the discs on the cookie sheet.
Use the spare dough to form pumpkin stems. Press the stems onto the discs.
- Bake for approximately 13 minutes. Watch closely to prevent burning. You will want the warm cookies to be soft enough to crave faces.
- Get creative! Use a knife or fondant tool kit to make the cookies alive! Then wait for the cookies to cool down and firm up or add some more decoration.
- On medium heat, melt the chocolate and use it to draw on faces/pumpkins.
- Mix the egg white with powdered sweetener until you get a dense white mixture. Use it for drawing. Additionally, mix part of this mixture with matcha powder to color the stems.
The cookies can sit on the counter over night to get just the right crunch.