Jack O' Lantern Keto Halloween Cookies
A fun and spooky low-carb treat perfect for Halloween. These sandwich cookies feature almond and coconut flour with a rich sugar-free chocolate filling.
Equipment
- Pumpkin Cookie Cutter
- Parchment Paper
Ingredients
- 1.5 cups almond flour
- 0.25 cup coconut flour
- 0.25 tsp salt
- 0.75 cup unsalted butter softened
- 0.5 cup sugar-free sweetener 1:1 sugar substitute
- 1 tsp vanilla extract
- 0.25 cup sugar-free chocolate chips
- 1 tsp coconut oil
Instructions
- In a bowl, whisk together almond flour, coconut flour, and salt.
- In a separate bowl, beat softened butter, sweetener, and vanilla until light and fluffy.
- Slowly mix the dry ingredients into the butter mixture until a smooth dough forms.
- Place dough between two sheets of parchment paper and roll to 1/8–1/4 inch thick. Refrigerate for 20–30 minutes.
- Remove dough, cut out pumpkin shapes with cookie cutter. On half the cookies, carve a Jack-O-Lantern face using a knife. Place all shapes on a parchment-lined tray and refrigerate again for 15–20 minutes.
- Bake at 350°F for 6–7 minutes, until edges are golden. Cool completely on the tray (cookies will firm up as they cool).
- Melt chocolate chips with coconut oil in a microwave (30-second bursts, stirring). Spread melted chocolate on the whole pumpkin cookies, then press a face cookie on top to make a sandwich.
Notes
Nutritional Information (per cookie):
Calories: 280 | Total Carbs: 8.5g | Net Carbs: 2.8g | Fats: 27.3g | Protein: 4.6g
Calories: 280 | Total Carbs: 8.5g | Net Carbs: 2.8g | Fats: 27.3g | Protein: 4.6g
