Keto Halloween Googly Eyes Cookies
Indulge your sweet tooth in these guilt-free spooky chocolate brownie cookies. This recipe is Keto-friendly, gluten-free, and sugar-free, but nothing short of delicious. This batch yields 8 large cookies, with only 2g of net carbs each. You can also divide the batter into 12 smaller cookies, but keep an eye on them while baking because they will cook quickly. The best part is that you don’t have to worry about any sugar-related energy bursts because these rich cookies are free of sugar.
How to Make It
Step 1
Preheat your oven to 180C/350F and line a baking sheet with parchment paper. Add the chocolate chips to a bowl with 2 tbsp of butter. Melt in the microwave in 20-second intervals, stirring between, until 80% melted. The remaining chocolate will melt from the residual heat.
Step 2
To another bowl, add the egg, granulated erythritol, vanilla, baking powder, and salt. Beat using a hand mixer. Stir in the melted chocolate mixture.
Step 3
Add the almond flour and 2 tsp of cocoa powder. Combine until fully incorporated; don’t overmix. Refrigerate the batter for 30 minutes. Once firm, divide the batter into 8 cookies using a cookie scoop. Leave some space between the cookies because they will expand.
Step 4
Bake for 10-12 minutes or until the edges are cooked. The center will remain a little soft; that’s normal. Set them aside to cool.
Step 5
Add 2 tbsp of room temperature butter to a bowl and beat using a hand mixer. Add the powdered erythritol and beat until combined. Transfer 2 tbsp of frosting to a small bowl and mix in 1 tsp cocoa powder.
Step 6
Transfer the white frosting and dark frosting to separate piping bags. Cut 1 mm off the tips of the piping bags. Pipe several white circles onto the cookies in different sizes using the plain frosting.
Step 7
In the center of the white circles, pipe small dots in the center of the white circles using chocolate frosting. These should look like googly eyes. Repeat until you pipe eyes on all cookies.
Step 8
Transfer the cookies to a serving plate. Don’t overlap them to protect the decoration. Serve immediately.
Ingredients
- Chocolate chips, sugar free
100 g
- Butter
4 tbsp
- Raw egg
1 medium
- Erythritol Granulated
0.33 cup
- Vanilla extract
1 tsp
- Baking powder
0.25 tsp
- Salt
0.25 tsp
- Almond flour
0.5 cup
- Cocoa powder
3 tsp
- Powdered Erythritol (Icing Sugar)
0.25 cup