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prep time
53 min
cook time
32 min
ready time
1 h 25 min
Keto Halloween Pumpkin Spider Cookies
This Keto treat is sweet and not too spooky to eat! Make a batch of these freshly baked pumpkin cookies for just yourself, your family, or a small gathering of friends. Each cookie has a dark chocolate ganache spider with dark chocolate legs. The fun part is the decorating, so make sure to include others or the kids to join in. If you have an artsy flair, you can get creative with different chocolate designs. Make a fleet of tiny spiders or intricate webs with a plastic piping bag or one made out of parchment paper. The original recipe here includes decorative eyes, which are made with sugar. This is not included in the listed ingredients, and you can make eyes for your spiders with the chocolate ganache or Keto whipped cream.
Jessica L.
Did You Know?
Canned pumpkin is Keto friendly and can be used to substitute for many other ingredients. If you’re vegan, you can substitute butter, eggs, and dairy products with canned pumpkin in your baked goods. While this recipe is not vegan, you could make cookies with just the canned pumpkin, dry ingredients, and flavorings. If you want to make Keto-friendly, vegan baked goods, try utilizing canned pumpkin in bread, muffins, and other cookies. You can also omit the heavy cream used to make the ganache and simply make your cookie decorations with non-dairy chocolate. If you have a good vegan Keto tip, drop it in the comments!
Enjoy These Cookies Year-Round
This recipe isn’t exclusive to Halloween! You can make these pumpkin cookies during the entire holiday season. For Thanksgiving, fill the cookie center with ganache and use dark chocolate to design turkey feathers and feet. During winter holidays, you can use the chocolate to design snowflakes and other holiday-themed patterns. You can omit pressing a dent into the cookie in Step 3 entirely and simply dip your flat pumpkin cookies into melted chocolate, instead of making a creative design. Have fun enjoying this recipe whenever you get a craving for a pumpkin-flavored dessert!
Net Carbs
2.9 g
Fiber
1.7 g
Total Carbs
4.6 g
Protein
3.2 g
Fats
10.1 g
114 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Unsalted Butter
4 tablespoon
Cream Cheese
4 ounce
The Ultimate Sugar Repacement by Swerve
½ cup
Raw Egg
4 large
Vanilla Extract
1 teaspoon
Pumpkin, Canned
½ cup
Paleo Baking Flour by Bob's Red Mill
¾ cup
Baking Powder
1-½ teaspoon
Pumpkin Pie Spice
1 tsp
Cinnamon
½ teaspoon
Salt
⅛ teaspoon
Baking Squares Unsweetened 100% Dark Chocolate by Scharffen Berger
4 ounce
Cream Heavy Whipping
4 fl oz
Sweet Drops Liquid Stevia by Sweet Leaf
4 drops
Recipe Steps
steps 7
1 h 25 min
Step 1
Use a stand mixer to blend together the butter and cream cheese with a paddle attachment. It may be most helpful if you bring the cream cheese to room temperature before blending. Mix the two ingredients until you have a lump-free blend. Mix for a few additional minutes to ensure a light, soft cookie. Then, mix in the swerve. Again, mix until you have a lump-free mixture.Step 2
On a low speed, mix the eggs, vanilla, and canned pumpkin into the mixture. Continue mixing until you have a smooth, consistent liquid batter. In a separate mixing bowl, sift together the paleo flour, baking powder, pumpkin spice, cinnamon, and salt. Mix the dry ingredients into the wet ingredients inside the stand mixer. Scrape down the mixing bowl and ensure your batter is, again, lump-free. Set the batter in your refrigerator to chill for 30 minutes.Step 3
During the final 10 minutes of chilling, preheat your oven to 350 degrees. Line a couple of sheet trays with parchment paper. Scoop and arrange 2 tablespoons of batter per cookie onto the trays. The original recipe here should make about 20 cookies. Bake the tray for 12 minutes. After 12 minutes, pull the cookies out of the oven and use the back of your tablespoon measurer to press an indent into the center of each cookie.Step 4
Return the cookies to the oven and bake for an additional 12 minutes. The cookies will need to cool completely before moving onto the next steps, so transfer them to a cooling rack. You may either bake these cookies early in the day and decorate in the evening, or you can prepare the cookies a day ahead before decorating. If you’ve chosen the latter method, wrap the cookies on a plate after cooling and store them in your refrigerator. Again, make sure the cookies are completely cool before wrapping, or else the moisture will make the cookies too soft.Step 5
When you’re ready to decorate, make the chocolate ganache. Finely chop 100% dark chocolate and place in a heat-safe bowl. In a small pot over your stove, combine the heavy cream and liquid stevia. Do NOT add the stevia directly to the chocolate or you risk warping the chocolate and ruining your ganache. Heat the cream to a simmer and immediately pour over the chocolate. Do not stir the chocolate and cream. Instead, wrap the bowl in foil or cover with a pan lid for 5 minutes.Step 6
After 5 minutes, use a whisk to stir your ganache together. It will be on the thicker side, which will be best for decorating. Scoop the warm ganache into 2 piping bags: one with a large opening for filling the center of the cookies and one with a small opening to pipe spider legs. Arrange your cookies on a clean surface or parchment paper to begin decorating.Step 7
Fill each cookie center with approximately ½ TB of chocolate ganache to make the spider’s body. Then, use the smaller piping bag to giver each spider 8 legs. If you are left with extra ganache, get creative! Use the smaller piping bag to create spider webs or smaller spider designs on the cookies. You can serve the cookies immediately, or you can return the cookies to your refrigerator to cool until serving time. The ganache won’t harden but will become more firm and chilled for eating.
Comments
josie0695 2 years ago
Can I use almond flour instead of paleo flour? Is it the same amount? Thanks!
JaimeS3 a year ago
I did and it turned out good.