Fall parties need spooky snacks that won’t cause a sugar crash. These Keto Halloween Mummy Cookies are the perfect low-carb solution for your family. They are tender, buttery, and surprisingly simple to put together. You can enjoy the holiday fun while staying on track.
Your kids will love helping you decorate these little treats. They look impressive but require very little actual artistic skill. It is a great way to make festive memories in the kitchen. Let’s get baking and satisfy that spooky craving today.
Why This Recipe Is a Winner
These cookies are a total winner for busy fall nights. They are gluten-free and naturally sugar-free. The almond flour base gives them a wonderful, melt-in-your-mouth texture. It is a kid-approved dessert that looks impressive on any platter.
You only need a few basic keto staples to start. This recipe avoids complicated steps or hard-to-find ingredients. It is perfect for a Halloween school party or a cozy movie night. Everyone will love the creamy frosting bandages on every bite.
Simple Cooking Steps
Making these is a breeze, even for beginners. You just cream the butter and fold in the flour. A short rest in the fridge makes the dough easy to handle. The “bandages” are just simple lines of creamy frosting. Even if you have never decorated cookies, you can do this.
What You Need
Most of these items are likely already in your low-carb pantry. Fresh almond flour makes the best texture here.
- 1.5 cups finely ground blanched almond flour
- 0.5 cup unsalted butter, softened
- 0.5 cup powdered allulose or erythritol
- 1 teaspoon vanilla extract
- 0.25 teaspoon fine sea salt
- 2 ounces cream cheese, softened
- 6 tablespoons powdered allulose (for icing)
- 1 tablespoon heavy cream
- 30 sugar-free miniature chocolate chips
Step-by-Step
- Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.
- In a medium mixing bowl, cream the softened butter and 0.5 cup of powdered sweetener using an electric hand mixer until the mixture is light and aerated.
- Incorporate the vanilla extract and sea salt into the butter mixture.
- Slowly fold in the almond flour, mixing until a cohesive, soft dough forms.
- Wrap the dough in plastic film and refrigerate for 30 minutes to improve structural integrity for rolling.
- Place the chilled dough between two sheets of parchment paper and roll to a uniform thickness of 0.25 inches.
- Using a 2-inch round or gingerbread man cutter, stamp out cookie shapes and transfer them to the baking sheet.
- Bake for 12 to 15 minutes, or until the edges exhibit a faint golden hue.
- Remove from the oven and allow the cookies to cool completely on the tray to prevent fracturing.
- Prepare the icing by whisking the cream cheese, 6 tablespoons of powdered allulose, and heavy cream until a smooth, pipeable consistency is achieved.
- Transfer the icing to a piping bag fitted with a small petal or flat tip.
- Pipe horizontal ‘bandage’ strips across each cookie, leaving a small horizontal gap near the top.
- Apply two miniature chocolate chips within the gap of each cookie to serve as the eyes.
Best Ways to Enjoy It
Serve these warm with a glass of unsweetened almond milk. They look fantastic on a dark serving platter for parties. You can also pack them into lunchboxes for a fun surprise. Pair them with some sugar-free cider for the ultimate fall treat.
Storage & Reheating
Keep your Keto Halloween Mummy Cookies in the fridge. The cream cheese icing needs to stay cool to remain firm. Place them in a single layer in an airtight container. They will stay fresh for up to five days. If you need to stack them, use parchment paper between layers.
Tips for Best Results
- Don’t skip the chilling step for the dough.
- Avoid overbaking to keep the centers soft and tender.
- Use a flat piping tip to create realistic mummy bandages.
- Add a drop more cream if your icing is too thick.
- For Halloween parties, double the batch because they go fast.
- Swap the chocolate chips for tiny edible eyes for extra fun.
Ways to Switch It Up
- Use pumpkin pie spice in the dough for a seasonal twist.
- Swap the cream cheese icing for melted sugar-free white chocolate.
- Try sunflower seed flour for a nut-free version.
- Add a tiny drop of food coloring to the eyes for a spooky glow.
Common Questions
Can I make these ahead of time?
Yes, you can bake the cookies a day early. Just wait to add the icing until you are ready. This keeps the cookies crisp and the icing fresh.
Why did my cookies crumble?
Almond flour cookies are very fragile when they are warm. You must let them cool completely on the tray. This allows the structure to set properly.
Will my kids actually like these?
Absolutely, they taste just like traditional shortbread. The fun mummy design makes them very appealing to little ones. They won’t even know they are sugar-free.
I hope these spooky treats bring a smile to your family this season. They are so fun to make and even better to eat. Happy Halloween and happy baking!
— Alex
Ingredients
- 1.5 cups finely ground blanched almond flour
- 0.5 cup unsalted butter, softened
- 0.5 cup powdered allulose or erythritol
- 1 teaspoon vanilla extract
- 0.25 teaspoon fine sea salt
- 2 ounces cream cheese, softened
- 6 tablespoons powdered allulose (for icing)
- 1 tablespoon heavy cream
- 30 sugar -free miniature chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.
- In a medium mixing bowl, cream the softened butter and 0.5 cup of powdered sweetener using an electric hand mixer until the mixture is light and aerated.
- Incorporate the vanilla extract and sea salt into the butter mixture.
- Slowly fold in the almond flour, mixing until a cohesive, soft dough forms.
- Wrap the dough in plastic film and refrigerate for 30 minutes to improve structural integrity for rolling.
- Place the chilled dough between two sheets of parchment paper and roll to a uniform thickness of 0.25 inches.
- Using a 2-inch round or gingerbread man cutter, stamp out cookie shapes and transfer them to the baking sheet.
- Bake for 12 to 15 minutes, or until the edges exhibit a faint golden hue.
- Remove from the oven and allow the cookies to cool completely on the tray to prevent fracturing.
- Prepare the icing by whisking the cream cheese, 6 tablespoons of powdered allulose, and heavy cream until a smooth, pipeable consistency is achieved.
- Transfer the icing to a piping bag fitted with a small petal or flat tip.
- Pipe horizontal 'bandage' strips across each cookie, leaving a small horizontal gap near the top.
- Apply two miniature chocolate chips within the gap of each cookie to serve as the eyes.
