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prep time
50 min
cook time
10 min
ready time
1 h 0 min
Keto Halloween Googly Eyes Cookies
Indulge your sweet tooth in these guilt-free spooky chocolate brownie cookies. This recipe is Keto-friendly, gluten-free, and sugar-free, but nothing short of delicious. This batch yields 8 large cookies, with only 2g of net carbs each. You can also divide the batter into 12 smaller cookies, but keep an eye on them while baking because they will cook quickly. The best part is that you don’t have to worry about any sugar-related energy bursts because these rich cookies are free of sugar.
What is the best chocolate for Keto Halloween recipes?
Any sugar-free dark chocolate would work in this recipe. We have used sugar-free semi-sweet chocolate chips, but a Keto chocolate bar would work too. A little unsweetened cocoa powder was also added for extra richness.
How to store these Keto Halloween cookies?
Halloween recipes tend to be more time-consuming than regular ones because of the decoration; thus, having recipes that can be made in advance will make cooking on Halloween much easier. We recommend preparing these Keto Halloween cookies one day ahead to save yourself time on the day. Store them in a flat tray on baking sheets wrapped in cling film. Place them in a single layer and avoid overlapping them to maintain the shape of the googly eyes.
Are these cookies kid-friendly?
Absolutely! These cookies are creepy, quirky and will grab the attention of kids from a mile away. All kids love chocolatey finger-food desserts, but they don’t need to know that these cookies are healthy and sugar-free.
Net Carbs
1.6 g
Fiber
2.3 g
Total Carbs
14.2 g
Protein
3 g
Fats
13.7 g
156 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Chocolate chips, sugar free
100 g
Butter
4 tbsp
Raw egg
1 medium
Erythritol Granulated
0.33 cup
Vanilla extract
1 tsp
Baking powder
0.25 tsp
Salt
0.25 tsp
Almond flour
0.5 cup
Cocoa powder
3 tsp
Powdered Erythritol (Icing Sugar)
0.25 cup
Recipe Steps
steps 8
1 h
Step 1
Preheat your oven to 180C/350F and line a baking sheet with parchment paper. Add the chocolate chips to a bowl with 2 tbsp of butter. Melt in the microwave in 20-second intervals, stirring between, until 80% melted. The remaining chocolate will melt from the residual heat.Step 2
To another bowl, add the egg, granulated erythritol, vanilla, baking powder, and salt. Beat using a hand mixer. Stir in the melted chocolate mixture.Step 3
Add the almond flour and 2 tsp of cocoa powder. Combine until fully incorporated; don’t overmix. Refrigerate the batter for 30 minutes. Once firm, divide the batter into 8 cookies using a cookie scoop. Leave some space between the cookies because they will expand.Step 4
Bake for 10-12 minutes or until the edges are cooked. The center will remain a little soft; that’s normal. Set them aside to cool.Step 5
Add 2 tbsp of room temperature butter to a bowl and beat using a hand mixer. Add the powdered erythritol and beat until combined. Transfer 2 tbsp of frosting to a small bowl and mix in 1 tsp cocoa powder.Step 6
Transfer the white frosting and dark frosting to separate piping bags. Cut 1 mm off the tips of the piping bags. Pipe several white circles onto the cookies in different sizes using the plain frosting.Step 7
In the center of the white circles, pipe small dots in the center of the white circles using chocolate frosting. These should look like googly eyes. Repeat until you pipe eyes on all cookies.Step 8
Transfer the cookies to a serving plate. Don’t overlap them to protect the decoration. Serve immediately.
