Keto Halloween Cookies

Step by Step Instructions

1. 1

   In a medium bowl, sift together almond flour, coconut flour, and salt. Set aside.

   For this step

   • Almond flour
   • Coconut flour
   • Salt
2. 2

   In a separate bowl, cream together butter, sugar free sweetener and vanilla extract.

   For this step

   • Unsalted butter (softened)
   • Sugar-free sweetener
   • Vanilla extract
3. 3

   Using an electric mixer, slowly mix in dry ingredients into the butter mixture. Mix until smooth and combined.

4. 4

   Place dough in between two sheets of parchment paper and roll out using a rolling pin until dough is ⅛ – ¼ inch thick. Place dough in the refrigerator for 20-30 minutes.

5. 5

   Remove cookie dough from the refrigerator and punch out pumpkin shapes using a pumpkin cookie cutter. Place each pumpkin onto a parchment lined baking tray. Using a knife, cut out a jack o lantern face in half of the cookies. Refrigerate again for 15-20 minutes.

6. 6

   Bake at 350 degrees for 6-7 minutes or until edges start to turn golden brown. Remove from the oven and let them cool completely. DO NOT try to handle the cookies before you have let them cool completely on the baking tray or else they will crumble and break. They are very soft after baking but will harden once they cool.

7. 7

   In a small bowl, add chocolate chips and coconut oil. Melt by microwaving at 30 second intervals, stirring in between. Spread melted chocolate on the pumpkin cookie that is whole (no face) and place the jack o lantern cookie on top. Repeat with remaining cookies.

   For this step

   • Chocolate Chips (sugar free)
   • Coconut oil