Keto Halloween Spider Web Sugar Wafers

Time to get festive with Keto Halloween candy like these Keto Spider Web Sugar Wafers! The sweet, tender, vanilla-scented dough is rolled and cut into rounds then baked to golden brown perfection. These soft cookie-like wafers are like sugar cookies! They are decorated with spooky spider webs made from melted sugar-free chocolate chips.

What can I use if I do not have a piping bag?

If you do not have a piping bag and a small round piping tip, you can fill a Ziploc bag with the melted chocolate. Then cut the smallest hole in one corner of the bag, twist it, so all the chocolate goes to the corner with the hole, and you are ready to begin piping chocolate spider webs onto the wafers. If you do have a piping bag, fit it with a small round piping tip and fill the bag as you normally would.

Can I re-roll the dough?

Due to the nature of Keto, low carb, and Paleo doughs, the dough can be re-rolled as many times as necessary without the dough becoming tough like with traditional cookie doughs.

The trick is to make sure the dough is adequately chilled, so it is easy to handle. Once the dough gets too warm, it will be challenging to pick up the cut pieces of dough. When the dough is difficult to handle, roll the dough to the correct thickness (between two pieces of parchment paper) and then place it into the freezer until firm.

How do I know the dough is well chilled?

The dough must be rolled to the correct thickness (⅓” - ¼”) and should be frozen solid before attempting to cut the first set of wafers. This will allow the dough to be cold enough to re-roll the dough one to two more times. When the rounds are picked up with a spatula, they should be the texture of chilled butter.

Serving suggestions

Serve these Keto Spider Web Sugar Wafers with our Low Carb Hot Chocolate recipe https://www.carbmanager.com/recipe/low-carb-hot-chocolate.

Net Carbs

2.2 g
Fiber

2.5 g
Total Carbs

14.4 g
Protein

3.9 g
Fats

16.7 g

184 cals

Quantity

Serving Size

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Butter, Salted

1 stick
Cream Cheese

1 ounce
The Ultimate Icing Sugar Replacement By Swerve

⅔ cup
Almond Flour

2-¼ cup
Baking Powder

1 tablespoon
Coarse Kosher Salt by Morton

¼ tsp
Almond Extract

1 teaspoon
Chocolate Chips, Sugar Free

¾ cup, whole pieces - regular

Step 1

Begin with room temperature butter and cream cheese. Starting with perfectly room temperature ingredients allows for the best emulsion and therefore creaming process. Place the butter, cream cheese, and Swerve together in the bowl of a stand mixer fitted with a paddle attachment. Cream for 2-3 minutes, scraping down the sides of the bowl as needed.
Step 2

Add the dry ingredients and the almond extract. Blend until it has just combined and is a smooth dough, about one minute.
Step 3

Remove the dough and place it on top of a large piece of parchment paper. Top the dough with another piece of parchment paper and roll the dough to ⅓” - ¼” thickness. Place the dough that is between two sheets of parchment paper onto a baking sheet and place it in the freezer until very firm, about 1 hour.
Step 4

Preheat an oven to 350 F. Once the dough is firm, cut 2 ½” rounds out of the dough using a round cookie cutter. Place the cut pieces of dough onto a parchment lined baking sheet about 1 ½” a part.
Step 5

Bake wafers for 10-12 minutes or until the edges are golden. Allow the wafers to cool completely before attempting to remove them from the baking sheet.
Step 6

Place the chocolate chips in a microwave safe bowl and heat on high in 30 second increments until the chocolate is completely melted. Stir after each heating. Place into a piping bag fitted with a small round piping tip. Squeeze lines from the outside of the wafer to the inside of the wafer in an asterisk shape. Then squeeze three circles starting from the inside working your way to the very outside edge of the wafer. Allow the chocolate to harden before serving.