Spooky Eyeball Keto Cookies

Step 1Prepare the raspberry chia jam. Place the raspberries in a small saucepan and mash using a fork. Add the water.

Step 2Bring 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.

Step 3Store in the fridge in a jar or an airtight container until ready to be used, or for up to 1 week.

Step 4To 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.

Step 5Using 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.

Step 6Using your thumb, dent each cookie and shape into a small bowl.

Step 7Place in the oven and bake for about 12 minutes or until lightly browned. When done, remove from the oven and let them cool down.

Step 8At 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.

Step 9Top 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.

Step 10In a bowl, mix the mascarpone, vanilla and pumpkin pie spice mix. Optionally, add sweetener.

Step 11Spoon the mascarpone filling in a piping bag and fill each cookie with about a tablespoon.

Step 12Using 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".

Step 13Finally, top with a small piece of dark tahini to create the "pupil".

Step 14The 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!