Keto Halloween Cookies

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? 🙂

Jump to:

• 💕 Why you'll love them
• 🛒 Ingredients
• 👩‍🍳 Instructions
• ✅ Recipe Tips
• 🔄 Swaps and Variations
• Storage
• 🍪 More keto cookie recipes
• Recipe

💕 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!

🛒 Ingredients

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.

👩‍🍳 Instructions

(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.

Storage

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!

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Recipe

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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