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These spooky eyeball keto cookies are the perfect grain-free and sugar-free treat for Halloween. Although they do take a little more effort, they are totally worth it.
I used my 5-Ingredient Keto Cookies for the base. Once they were baked and chilled, I topped them with a simple raspberry chia jam (adapted from my Quick Keto Book), vanilla & cinnamon flavoured mascarpone cheese, and finally topped them with pumpkin seed butter and black tahini paste.
While the chia jam created a bloody eye effect, the green pumpkin seed butter and black tahini paste created the spooky eyes. I prefer my treats not too sweet, so I only used a small amount of powdered Erythritol in the cookie dough. If you prefer more sweetener, feel free to add some into the chia jam and mascarpone layer.
Lastly, I have to warn you - these cookies are addictive! They should keep in the fridge for up to 5 days but I doubt they will last for more than a couple of days :-) I hope you like them - let me know in the comments!
Looking for a spooky savoury treat? Try my Halloween Keto Pizza or Cheesy Keto Spinach Crackers, and even more Halloween Keto Recipes.
Tip: You can use roasted pumpkin or pistachio butter but it won't be green like raw butter. These cookies can easily be converted into a 4th of July treat! Simply use blueberries in place of the pumpkin seed butter and tahini!
Hands-on Overall
Serving size cookie
Nutritional values (per cookie)
Net carbs2.8 grams
Protein6.2 grams
Fat19.5 grams
Calories240 kcal
Calories from carbs 5%, protein 12%, fat 83%
Total carbs7.2 gramsFiber4.4 gramsSugars2.5 gramsSaturated fat6.8 gramsSodium61 mg(3% RDA)Magnesium71 mg(18% RDA)Potassium214 mg(11% EMR)
Ingredients (makes 12 cookies)
Raspberry Chia Jam:
Cookies:
Mascarpone Layer:
Eye Decoration:
Instructions
- Prepare the raspberry chia jam. Place the raspberries in a small saucepan and mash using a fork. Add the water.
- Bring to a boil over medium heat and cook for 2 to 3 minutes to soften, then remove from the heat. Optionally, add the stevia. Finally, add the chia seeds. Stir and let the mixture sit for at least 20 minutes to thicken and cool.
- Store in the fridge in a jar or an airtight container until ready to be used, or for up to 1 week.
- To make the cookies, preheat the oven to 160 °C/ 320 °F. Place all the ingredients in a food processor and pulse until well combined. Alternatively, gently heat up the almond and coconut butter until soft. Place in a bowl and mix into a dough with the remaining ingredients.
- Using your hands, create 12 small cookie dough balls (33 g/ 1.2 oz per ball). Place them on a baking sheet lined with parchment paper or a non-stick silicon baking mat.
- Using your thumb, dent each cookie and shape into a small bowl.
- Place in the oven and bake for about 12 minutes or until lightly browned. When done, remove from the oven and let them cool down.
- At first, they will be fragile and that's when you need to dent the cookies again in the middle but this time with a teaspoon. Gently dent them without breaking. This way they will be able to hold more filling. The cookies will harden as they chill but they will remain fragile - do not remove them from the baking sheet or they may break. Once completely cool, they are ready for to be decorated.
- Top each one with a heaped teaspoon of the chia jam.
Note: I kept the cookies on the silicon mat until they were fully decorated, and then gently placed them one by one in a large plate.
- In a bowl, mix the mascarpone, vanilla and pumpkin pie spice mix. Optionally, add sweetener.
- Spoon the mascarpone filling in a piping bag and fill each cookie with about a tablespoon.
- Using the other side of a teaspoon, create a small dent in the middle of the filling. Add about 1/4 teaspoon of the pumpkin seed butter to create the "iris".
- Finally, top with a small piece of dark tahini to create the "pupil".
- The cookies are ready to be served. You can keep them in the fridge for up to 5 days. Once stored, the chia jam may slightly bleed into the mascarpone filling which enhances the spooky effect! Undecorated cookies can be stored in an airtight container for up to a week or frozen for up to 3 months.
Happy Halloween!
Ingredients
Instructions
- Prepare the raspberry chia jam. Place the raspberries in a small saucepan and mash using a fork. Add the water.
- Bring to a boil over medium heat and cook for 2 to 3 minutes to soften, then remove from the heat. Optionally, add the stevia. Finally, add the chia seeds. Stir and let the mixture sit for at least 20 minutes to thicken and cool.
- Store in the fridge in a jar or an airtight container until ready to be used, or for up to 1 week.
- To make the cookies, preheat the oven to 160 °C/ 320 °F. Place all the ingredients in a food processor and pulse until well combined. Alternatively, gently heat up the almond and coconut butter until soft. Place in a bowl and mix into a dough with the remaining ingredients.
- Using your hands, create 12 small cookie dough balls (33 g/ 1.2 oz per ball). Place them on a baking sheet lined with parchment paper or a non-stick silicon baking mat.
- Using your thumb, dent each cookie and shape into a small bowl.
- Place in the oven and bake for about 12 minutes or until lightly browned. When done, remove from the oven and let them cool down.
- At first, they will be fragile and that's when you need to dent the cookies again in the middle but this time with a teaspoon. Gently dent them without breaking. This way they will be able to hold more filling. The cookies will harden as they chill but they will remain fragile - do not remove them from the baking sheet or they may break. Once completely cool, they are ready for to be decorated.
- Top each one with a heaped teaspoon of the chia jam.
Note: I kept the cookies on the silicon mat until they were fully decorated, and then gently placed them one by one in a large plate.
- In a bowl, mix the mascarpone, vanilla and pumpkin pie spice mix. Optionally, add sweetener.
- Spoon the mascarpone filling in a piping bag and fill each cookie with about a tablespoon.
- Using the other side of a teaspoon, create a small dent in the middle of the filling. Add about 1/4 teaspoon of the pumpkin seed butter to create the "iris".
- Finally, top with a small piece of dark tahini to create the "pupil".
- The cookies are ready to be served. You can keep them in the fridge for up to 5 days. Once stored, the chia jam may slightly bleed into the mascarpone filling which enhances the spooky effect! Undecorated cookies can be stored in an airtight container for up to a week or frozen for up to 3 months.
Happy Halloween!
Nutrition (per cookie)
Calories240kcal
Net Carbs2.8g
Carbohydrates7.2g
Protein6.2g
Fat19.5g
Saturated Fat6.8g
Fiber4.4g
Sugar2.5g
Sodium61mg
Magnesium71mg
Potassium214mg
Detailed nutritional breakdown (per cookie)
| Total per cookie |
| 2.8 g | 6.2 g | 19.5 g | 240 kcal |
| Raspberries, fresh |
| 0.6 g | 0.1 g | 0.1 g | 5 kcal |
| Water, still |
| 0 g | 0 g | 0 g | 0 kcal |
| Chia seeds |
| 0 g | 0.1 g | 0.2 g | 3 kcal |
| Almond butter (organic, unsweetened) |
| 1.3 g | 3.9 g | 10.4 g | 138 kcal |
| Coconut butter, organic, unsweetened |
| 0.3 g | 0.3 g | 2.9 g | 29 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0 g | 0.5 g | 0.4 g | 6 kcal |
| Salt, pink Himalayan rock salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Mascarpone cheese |
| 0.2 g | 0.8 g | 4.7 g | 47 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0 g | 0 g | 0 g | 1 kcal |
| Cinnamon, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Pumpkin seed butter |
| 0.1 g | 0.4 g | 0.6 g | 7 kcal |
| Sesame tahini (unsweetened) |
| 0 g | 0.1 g | 0.2 g | 2 kcal |
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