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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.
Hands-on Overall
Serving size cookie
Nutritional values (per serving, 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:
Green glaze:
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.
Ingredient nutritional breakdown (per serving, cookie)
| Net carbs | Protein | Fat | Calories |
|---|
| 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 |
| Total per serving, cookie |
| 0.8 g | 1.5 g | 3.2 g | 42 kcal |
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