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Low-Carb Halloween Spiderweb Cupcakes

4.8 stars, average of 84 ratings

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Halloween can be challenging when you follow the ketogenic diet. Luckily, not all treats are unhealthy and full of sugar. These spiderweb cupcakes do require a bit of effort but they are real fun and it's a great way to get your kids involved in making them. The base is soft and fluffy and the frosting is smooth and creamy. They are some of the best keto cupcakes I've ever made!

For more low-carb, paleo & primal recipes for Halloween, check out my other posts:

Why use protein powder? As my friend and fellow blogger Carolyn explained in this post, protein helps baked goods rise and stay risen. If you skip it, it may not rise as much as it would with protein powder. If you don't have any protein powder, try a tablespoon of ground chia seeds.

Hands-on Overall

Serving size cupcake

Allergy information for Low-Carb Halloween Spiderweb Cupcakes

✔  Gluten free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Beef free

Nutritional values (per serving, cupcake)

Net carbs4.2 grams
Protein7.8 grams
Fat21.8 grams
Calories239 kcal
Calories from carbs 7%, protein 13%, fat 80%
Total carbs6.8 gramsFiber2.6 gramsSugars2.6 gramsSaturated fat11.8 gramsSodium154 mg(7% RDA)Magnesium47 mg(12% RDA)Potassium248 mg(12% EMR)

Ingredients (makes 16 cupcakes)

Muffins (dry ingredients):
Muffins (wet ingredients):
Cream cheese frosting:
Chocolate sauce:
  • 50 g dark chocolate, 85-90% (1.8 oz)
  • 1/3 cup heavy whipping cream (80 ml/ 3 fl oz)


  1. Start by making the muffin base. Preheat the oven to 175 °C/ 350 °F. Line a muffin tray with medium muffin paper cups or use a silicon muffin tray. Grease each cup with a small amount of coconut oil or ghee. In a bowl, mix the dry ingredients: almond flour, cocoa powder, whey protein (this ingredient is essential for fluffy cupcakes), powdered Erythritol, cinnamon, baking soda and cream of tartar (if using vinegar, add to the wet ingredients in step 2). Low-Carb Halloween Spiderweb Cupcakes
  2. In another bowl, mix all the wet ingredients (make sure they have reached room temperature): eggs, coconut oil, pumpkin puree, almond milk and stevia. Whisk with a hand whisk or use a mixer. Low-Carb Halloween Spiderweb Cupcakes
  3. Slowly add the dry ingredients into the bowl with the wet ingredients and combine well. Using a ladle, pour the mixture into 16 medium muffin cups. Place in the oven and bake for 25-30 minutes.
    To test whether the muffins are done, you can use a toothpick and stick it in the centre of a muffin. If it comes out clean, the muffins are done! Low-Carb Halloween Spiderweb Cupcakes
  4. When done, remove from the oven and set aside to cool down. Make sure the muffins have cooled down completely before you add the frosting. Low-Carb Halloween Spiderweb Cupcakes
  5. Meanwhile, prepare the frosting. Make sure all the ingredients have reached room temperature before you start mixing them. Place the butter, cream cheese, pumpkin puree, powdered Erythritol, cinnamon and optionally stevia into a bowl and mix until smooth using a hand whisk or mixer. Low-Carb Halloween Spiderweb Cupcakes
  6. When the muffins have cooled down, spread the frosting on top of them and set aside. Prepare the chocolate sauce. Place the dark chocolate in a small bowl. Heat up the cream in a saucepan. Once hot (but not boiling), pour the cream over the chocolate pieces and let it sit for about 2 minutes.
    I made a double batch of the chocolate sauce and kept the remaining sauce as topping for keto pancakes and waffles. The sauce needs to be refrigerated and will not stay liquid. To soften again, simply put in a cup of warm water for a few minutes. Low-Carb Halloween Spiderweb Cupcakes
  7. Then, use a spoon or a whisk to stir until smooth and glossy. Place the chocolate sauce into a squeeze bottle or piping bag. Low-Carb Halloween Spiderweb Cupcakes
  8. Make the chocolate spiderweb. Using the squeeze bottle, draw a spiral on top of each frosted cupcake. Then take a wooden stick or toothpick and draw 6-8 lines starting from the middle of the cupcake to the outer line of the chocolate spiral, creating the spiderweb-like pattern. Low-Carb Halloween Spiderweb Cupcakes
  9. Enjoy or place back into the muffin tray and keep refrigerated for up to 5 days. Low-Carb Halloween Spiderweb Cupcakes

Ingredient nutritional breakdown (per serving, cupcake)

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Martina Slajerova
Creator of

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (9)

Relatively new to Keto and with a nut allergy sometimes my baking
is sub par to say the least.
Is there another baking mixture you can recommend? I’m itching to do the Halloween Cupcakes!

I wish I could add a picture, they came out perfect! Thank you so much for your hard work! Loving the cupcakes!

Thank you Liina, maybe that's something we should add for blog comments. I'm glad you like them! 😊

They look amazing! Can I skip the protein powder though? I don't think I have any and would have to order...

You could try 1 tablespoon of ground chia seeds instead but they may not rise as much as they would with protein powder 😊

These are incredible!! I made them for my son's birthday party and they were all gone in no time. No one even knew they were low-carb 😉

Thank you Emily!

Does it matter what flavor of whey protein powder? Thanks!

You can you chocolate, vanilla or plain - thanks for spotting that!