These bat shaped keto Halloween cookies are a fun treat for Halloween! They are crunchy chocolate cut-out cookies drizzled with melted chocolate. Gluten free, sugar free and only 1.1g net carbs per cookie.
Halloween is one of those annual occasions where sugar consumption goes through the roof. There are spooky sweets everywhere, containing a truly scary amount of sugar and carbs.
Here's how I enjoy Halloween without the sugar rush: I make my own keto friendly sweets. This way, there's no missing out and no regrets. Do check out these cute Keto ghost cookies. And my Keto Cheesecake Brownies are gruesomely delicious when you add a couple of drops of red food colouring to the cheesecake mix!
Regular readers of this website know that I am a cookie monster. That's why these keto Halloween cookies are on my to-make list year after year.
Don't they look like they've been in a hellish chocolate storm? 🙂
💕 Why you'll love them
These easy chocolate cutout cookies are
- REALLY crunchy
- deliciously buttery
- taste just like real sugar cookies.
- Plus, they are sweetened with my favourite sugar alternative erythritol. This means they're good for your teeth AND your waistline!
Here are the ingredients you'll need:
- Coconut flour and almond flour - The combination of these two low carb flours always works very well.
- Powdered sweetener - I used powdered erythritol. However, any 1:1 sugar substitute is suitable - such as monk fruit sweetener, xylitol or Swerve. Don't use allulose as it will result in softer cookies.
- Butter - make sure it is room temperature or softened.
- Cocoa powder - unsweetened
- Baking powder - check that it is fresh
- Xanthan gum - this is a binder and makes the cookies sturdier so they do not break. It is optional but I do recommend using it.
- Sugar free chocolate chips or unsweetened chocolate plus powdered sweetener - for the glaze
See recipe card for quantities.
(This section contains step by step instructions and photos that show how to make this recipe. Find the recipe card with ingredient amounts and nutritional information at the bottom of the post.)
1.) First, combine your dry ingredients in a bowl or in a food processor. You need almond flour, coconut flour, unsweetened cocoa powder, powdered sweetener, baking powder and xanthan gum.
2.) Add the softened butter and blend until well-combined. Wait a couple of minutes to let the coconut flour absorb all the moisture.
3.) Form 2 dough balls with your hands.
4.) Roll out the dough between 2 pieces of parchment paper and put the dough into the freezer for 15 minutes.
5.) Use a cookie cutter of your choice and get to work!
I found my bat cookie cutter in a local shop - you can get one just like it on Amazon.
The cool thing about freezing the dough before using your cookie cutter is that the dough is firm and you'll be able to lift it inside the cookie cutter. Then you just drop it onto a fresh piece of parchment. NO MESS!
6.) Bake for 6-7 minutes at 180 Celsius / 350 Fahrenheit until lightly browned.
7.) For the chocolate drizzle, melt some sugar free chocolate or unsweetened chocolate plus powdered sweetener and drizzle over the cookies.
✅ Recipe Tips
Use powdered sweetener. This way, you will end up with smoother cookie dough. To make your own, simply blend granulated sweetener in a food processor.
Freeze the dough after rolling out. Why? Low carb cookie dough is gluten free and therefore MUCH more fragile - it lacks the elasticity of wheat cookie dough. When you cool it before using the cookie cutter, the dough becomes firmer and easier to handle.
Don't touch the cookies until fully cooled. All keto cookies are fragile when straight out of the oven. They firm up and become crunchy once cold.
🔄 Swaps and Variations
I don't have much of a sweet tooth. If you do, you may want to add ½ cup of sweetener as opposed ⅓ cup. Taste the dough and see what you think.
For a vanilla version of these low carb Halloween cookies, just leave out the cocoa powder and add 1-2 teaspoons of vanilla extract to the cookie dough.
Almond flour cookies: You can replace the coconut flour with 1 cup or 100 grams of additional almond flour (use 120 grams if replacing with ground almonds). It's not possible to replace the almond flour with coconut flour - the cookies would become too dry.
Store your keto Halloween cookies in a cookie jar at room temperature for up to 2 weeks.
You can also freeze them in an airtight freezer bag for up to 3 months.
🍪 More keto cookie recipes
Want more ideas for a sugar free Halloween? Check out this roundup with 17 Sweet & Savoury Healthy Halloween Treats.
Tried this recipe? Give it a star rating below!
Keto Halloween Cookiesfrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
For the glaze
- ⅓ cup sugar free chocolate chips or 50g unsweetened chocolate plus 2 tablespoons powdered sweetener
- Preheat the oven to 180 Celsius / 350 Fahrenheit electric or 160C / 320F fan.
- 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.
- 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.
This post was first published in October 2016. It was updated with new images, more tips and a recipe change in October 2018. Happy Halloween!
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