Low-Carb Witch Hat Halloween Cookies

4.9 stars, average of 67 ratings

By Martina Slajerova, updated February 22 20209
This post may contain affiliate links, see our disclaimer.

Halloween is almost here! While looking for low-carb alternatives for this festive day, I collected 40 Fabulous Low-Carb & Paleo Recipes for Halloween. Some are my own, but most of them are from my favourite recipe creators.

However, I really wanted to make something specifically for Halloween. While I was looking for inspiration in my recipe magazines I bought during my trip to Greece, I came across Şekerpare, cookies of Turkish origin. I knew what the cookies should look like and just added a spooky twist with simple green matcha icing.

0 days, 0 hours, 35 minutes

Hands-on 25 minutes Overall 60 minutes

Serving size cookie

Allergy information for Low-Carb Witch Hat Halloween Cookies

✔ Gluten free

✔ Dairy free

✔ Nightshade free

✔ Pork free

✔ Avocado free

✔ Fish free

✔ Shellfish free

Pescatarian

Vegetarian

Nutritional values (per cookie)

Net carbs0.8 grams

Protein1.5 grams

Fat3.2 grams

Calories42 kcal

Calories from carbs 9%, protein 15%, fat 76%

Total carbs1.7 gramsFiber0.9 gramsSugars0.5 gramsSaturated fat2 gramsSodium8 mg(0% RDA)Magnesium7 mg(2% RDA)Potassium35 mg(2% EMR)

Ingredients (makes 40 cookies)

Pumpkin pie cookies:

4 large eggs
²/₃ pumpkin purée (133g / 4.7 oz) - you can make your own
¹/₄ cup virgin coconut oil (60 ml/ 2 fl oz)
1 cup coconut flour (120 g/ 4.2 oz)
1 tbsp pumpkin pie spice ix (you can make your own)
¹/₂ cup powdered Erythritol or Swerve (80 g/ 2.8 oz)
15-20 drops liquid Stevia extract
40 whole almonds (48 g/ 1.7 oz)

Green glaze:

¹/₄ tsp matcha powder
1 tbsp powdered Erythritol or Swerve (10 g/ 0.7 oz)
1 tbsp virgin coconut oil (15 ml)

Instructions

Preheat the oven to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional). Crack the eggs into a bowl. Add Erythritol, stevia and melted coconut oil.
Stir in the pumpkin purée.
Add coconut flour with the spice mix and combine well.
Using a measuring spoon or your hands, form small cookies.
Place them on a baking sheet lined with parchment paper. Top each cookie with an almond. Place in the oven and bake for 15-20 minutes. Make sure you keep an eye on the cookies. Coconut and nut flours tend to burn faster.
When baked, remove from the oven and let the cookies cool down. Then, place in the freezer for about 15 minutes. Chilling the cookies in the freezer will help the glaze set well.
Meanwhile, prepare the glaze. Mix the matcha, powdered Erythritol and melted coconut oil. If you don't have matcha, try cinnamon.
Remove the cookies from the freezer and drizzle the glaze over them. Make sure the glaze is chilled before drizzling it over the cookies to ensure it will firm up well.
Let the glaze firm up and enjoy! Coconut oil melts at 24 °C/ 76 °F. Make sure you keep the cookies in a cool room. Store in a cool place for up to a week, or freeze for up to 3 months.

Witch Hat Halloween Cookies
Step by Step

★★★★★★★★★★

4.9 stars, average of 67 ratings

These creepy Witches' hat cookies are a simple low-carb Halloween treat.

Hands on25m

Overall1h

Servings40

Calories42 kcal

Ingredients

4 large eggs
²/₃ pumpkin purée (133g / 4.7 oz) - you can make your own
¹/₄ cup virgin coconut oil (60 ml/ 2 fl oz)
1 cup coconut flour (120 g/ 4.2 oz)
1 tbsp pumpkin pie spice ix (you can make your own)
¹/₂ cup powdered Erythritol or Swerve (80 g/ 2.8 oz)
15-20 drops liquid Stevia extract
40 whole almonds (48 g/ 1.7 oz)
¹/₄ tsp matcha powder
1 tbsp powdered Erythritol or Swerve (10 g/ 0.7 oz)
1 tbsp virgin coconut oil (15 ml)

Instructions

Preheat the oven to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional). Crack the eggs into a bowl. Add Erythritol, stevia and melted coconut oil.
Stir in the pumpkin purée.
Add coconut flour with the spice mix and combine well.
Using a measuring spoon or your hands, form small cookies.
Place them on a baking sheet lined with parchment paper. Top each cookie with an almond. Place in the oven and bake for 15-20 minutes. Make sure you keep an eye on the cookies. Coconut and nut flours tend to burn faster.
When baked, remove from the oven and let the cookies cool down. Then, place in the freezer for about 15 minutes. Chilling the cookies in the freezer will help the glaze set well.
Meanwhile, prepare the glaze. Mix the matcha, powdered Erythritol and melted coconut oil. If you don't have matcha, try cinnamon.
Remove the cookies from the freezer and drizzle the glaze over them. Make sure the glaze is chilled before drizzling it over the cookies to ensure it will firm up well.
Let the glaze firm up and enjoy! Coconut oil melts at 24 °C/ 76 °F. Make sure you keep the cookies in a cool room. Store in a cool place for up to a week, or freeze for up to 3 months.

Nutrition (per cookie)

Calories42kcal

Net Carbs0.8g

Carbohydrates1.7g

Protein1.5g

Fat3.2g

Saturated Fat2g

Fiber0.9g

Sugar0.5g

Sodium8mg

Magnesium7mg

Potassium35mg

Detailed nutritional breakdown (per cookie)

Net carbs	Protein	Fat	Calories
Total per cookie
0.8 g	1.5 g	3.2 g	42 kcal
Egg, whole, fresh, raw (free-range or organic eggs)
0 g	0.6 g	0.5 g	7 kcal
Pumpkin purée, unsweetened, canned or homemade
0.2 g	0 g	0 g	1 kcal
Coconut oil, extra virgin
0 g	0 g	1.3 g	12 kcal
Coconut flour, organic
0.3 g	0.5 g	0.5 g	11 kcal
Pumpkin spice mix, or gingerbread spice mix (cinnamon, nutmeg, ginger, cloves, allspice)
0 g	0 g	0 g	0 kcal
Erythritol (natural low-carb sweetener)
0.1 g	0 g	0 g	0 kcal
Stevia extract (SweetLeaf or NuNaturals, natural low-carb sweetener)
0 g	0 g	0 g	0 kcal
Matcha (green tea powder), organic
0 g	0 g	0 g	0 kcal
Erythritol (natural low-carb sweetener)
0 g	0 g	0 g	0 kcal
Coconut oil, extra virgin
0 g	0 g	0.3 g	3 kcal
Almonds, nuts (whole, unblanched)
0.1 g	0.3 g	0.6 g	7 kcal

Do you like this recipe? Share it with your friends!

Facebook

Twitter

Sarah 9 years ago # Reply

Good Morning, Martina! I'm trying to branch away from Erythritol because my kids don't like the cooling effect that it gives a lot of baked goods - I plan to get some monk fruit powder today and I want to make these cookies!! However, I noticed in the Complete Guide to Sweeteners that it is 300x as sweet as sugar - whereas Swerve brand erythritol is supposedly only 70% as sweet - so I'm wondering if I need to use less than the 1/2 cup (80g) that is called for in this recipe? Or maybe leave out the liquid stevia drops? Or will it be more of a "taste a little dough and adjust as needed" kind of thing?
And by the way, THANK YOU SO MUCH for including ingredient weights in your recipes! I may be an American but I much prefer cooking - especially baking - by weights rather than cups! 😊

Martina @ KetoDiet 9 years ago # Reply

Hi Sarah, thank you for your kind words! The one I've tried, which was Monk fruit powder with some FOS, is indeed very sweet, more like stevia powder so you'll have to use small amounts. I know there are other products out there that may not be as sweet as this one. Make sure you read the reviews (if you buy it on Amazon).
I personally use smaller amounts - even when I use Erythritol, which is supposed to be only 70% as sweet as sugar - I'd say that mostly I use only about a half of it. My advice would be - be careful with stevia and monk fruit powder - too much and the cookies won't be edible. There is also a product called "Just Like Sugar" which I list in my Sweetener Guide and is made with FOS - no cooling effect. Hope you like the cookies! 😊

Jacky 9 years ago # Reply

Looks delicious! Is there anything else I could use instead of coconut oil, however? Thanks!

Thank you Jacky! Yes, you can use ghee or butter if you like 😊

Joy 10 years ago # Reply

Spooky healthy treats! 😊 I tried these with chocolate topping and they were fabulous!

Thank Joy! Glad you liked them 😊

GiGiEatsCelebrities.com 11 years ago # Reply

YUM!!! Especially the GINGERBREAD spice! 😊 Delicious. I am going to tryand make something like these! 😊

Martina @ KetoDiet 11 years ago # Reply

Thank you GiGi! 😊

Courtney 11 years ago # Reply

Hilarious! I'm definitely making these for Halloween! 😊 Thanks!