Keto Halloween Cookies
A fun, festive, and low-carb treat perfect for the Halloween season! These keto-friendly pumpkin cookies are easy to make and fun to decorate.
Equipment
- Baking Sheet
- Parchment Paper
- 2-inch Round Cutter
Ingredients
Dry Ingredients
- 3/4 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup powdered erythritol
- 1/2 tsp baking powder
- 1/2 tsp turmeric powder optional
- 1 tbsp orange zest
- 1 dash salt
- 1/8 tsp xanthan gum
Wet Ingredients
- 1 large egg room temperature, whisked
- 1/4 cup butter
- 2 tbsp IMO syrup
Instructions
- Preheat oven to 320°F (160°C) and line a baking sheet with parchment paper.
- In a bowl, mix the almond flour, coconut flour, erythritol, baking powder, turmeric, orange zest, salt, and xanthan gum.
- Add the whisked egg and mix with your hands until a dough forms.
- In a small pot, warm the butter and IMO syrup over medium-high heat until melted and combined. Let cool to room temperature, then knead it into the dough.
- Roll the dough between two sheets of parchment paper to about 1/8-inch thickness.
- Use a 2-inch round cutter to cut 16 discs. Place them on the baking sheet. Shape small stems from leftover dough and press them onto the discs.
- Bake for about 13 minutes. Cookies should be soft enough to carve faces while warm.
- While warm, use a knife or fondant tool to carve pumpkin faces into the cookies. Let them cool completely.
- Decorate with melted dark chocolate faces. Optionally, use a mix of egg white, powdered erythritol, and matcha for green stems and white icing.
Notes
Nutrition per cookie: Calories: 72, Total Carbs: 5g, Net Carbs: 1g, Fats: 6.7g, Protein: 0.7g. Let cookies sit overnight for extra crunch.
