Chocolate Halloween Cookies

These easy Halloween cookies are sugar free, gluten free and drizzled with sugar free chocolate. A delicious, totally guilt-free cut-out cookie recipe that’s perfect for low carb and keto diets and suitable for diabetics.

INGREDIENTS

  • 40 g / ⅓ cup coconut flour
  • 80 g / ⅔ cup plus 2 tbsp almond flour ground almonds work as well
  • 60 g / ⅓ cup powdered sweetener (So Nourished)
  • 120 g butter softened, unsalted
  • 2 tbsp cacao powder unsweetened
  • ¼ tsp baking powder
  • ¼ tsp xanthan gum optional

For the glaze

  • 50g unsweetened chocolate
  • 2 tbsp powdered sweetener (So Nourished)

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INSTRUCTIONS

  • Preheat your oven to 180 Celsius / 350 Fahrenheit

Cookies

    • Mix all the dry ingredients in a food processor or with a blender, then add the butter and combine until you have a smooth dough.
    • Divide into 2 balls and roll out between two sheets of non-stick baking paper.
    • Place in the freezer for 15 minutes. This is an essential step!!
  • Cut into shapes with a cookie cutter of your choice. If the dough has been in the freezer for too long, it might break easily. In this case, just wait a few minutes to continue. Place the cut-outs on a baking sheet lined with parchment paper.
  • Form the leftovers of the dough into a ball, roll out again and repeat the freezer step.
  • Bake your first batch for 6-7 minutes until the edges are just beginning to brown.
  • Let cool completely before glazing. These cookies are VERY FRAGILE when straight out of the oven. They firm up as they cool down.

Chocolate Drizzle

  • Slowly melt chocolate in a water bath (see post) or in a pot over a low heat. You can also do it in a microwave in 30 second bursts. Add powdered sweetener and stir until combined.
  • Fill into a ziplock bag, pierce a hole and drizzle over the cooled cookies.
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