It’s coming up to that time of year again. That glorious time of year when the jack-o’-lanterns are lit and the candy bowls overflow.
Take it from me, I love holiday sweets like the next candy-covered, salt-craving person. But as the saying goes, ‘stay keto, stay alive’.
Keto treats can be just as creepy and kooky as sugary treats, if given a chance. This Halloween, I am feeling particularly spooky and will be making all kinds of jack-o’-lantern-themed keto cakes and kreepy kookie croissants to satisfy my sweet tooth, without sabotaging my diet.
From ghost desserts to pumpkin-shaped pastries, stay tuned to enjoy more low-carb high-flavor goodies that are perfect for a diabolically dietetic holiday! Your sweet tooth, and your waistline, will thank you.
The 15 Best Keto Halloween Desserts and recipes
1. Keto Spider Web Brownies
I like to make brownies with a spooky twist for a festive and delicious keto-friendly treat. They’re low-carb because they’re made of almond flour and a little cocoa powder (for that chocolatey flour taste I love) but I add a little bright and spooky decoration on top with a cream cheese spider web to make them Halloween worthy.
Ingredients
1 cup almond flour
1/2 cup unsweetened cocoa powder
1/2 cup erythritol (or preferred keto sweetener)
1/2 teaspoon baking powder
1/4 teaspoon salt
3 large eggs
1/2 cup unsalted butter, melted
1 teaspoon vanilla extract
1/2 cup sugar-free dark chocolate chips
1/4 cup cream cheese, softened (for web decoration)
1-2 tablespoons heavy whipping cream (for web decoration)
Instructions
1. Preheat the oven to 350°F (175°C) and line a 8 x 8 inch square baking dish with parchment paper.
2. In a large bowl, stir together almond flour, unsweetened cocoa powder, erythritol, baking powder, and salt.
3. In a separate bowl, beat the eggs, melted butter, and vanilla until thoroughly mixed. Add the wet ingredients to the dry, and mix until just incorporated.
4. Stir in the sugar-free dark chocolate chips and pour the batter into the baking dish that has been sprayed with olive oil spray. Spread out the top with a spatula.
5. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out mostly clean. Let the brownies cool completely before decorating.
6. For the spider web decoration, beat the softened cream cheese and heavy whipping cream until creamy and smooth. Place mixture into piping bag and snip the tip. Pipe concentric circles on the brownies. Drag a toothpick from the centre to the edges to create a web.
2. Low-Carb Pumpkin Cheesecake Bars
When I want something substantial enough to satisfy my dessert fix but also low carb, I make low-carb pumpkin cheesecake bar and I feel like it makes a difference when you use almond flour, not regular flour. I love how the cream cheese adds to this texture.
Then I add a little bit of the pumpkin puree, and I add a little bit of the cinnamon, to give it that fall feel.
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup melted butter
- 1/4 cup granulated erythritol
- 16 oz cream cheese, softened
- 3/4 cup pumpkin puree
- 1/2 cup powdered erythritol
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
Instructions
1.Heat oven to 350°F (175°C) and prep an 8×8 inch baking dish with parchment.
2. Mix the almond flour, melted butter and the granulated erythritol in a medium bowl, until well combined, and press into the bottom of the baking dish.
3. Bake the crust for 10 minutes. Then remove from oven and let cool.
4. Beat softened cream cheese until smooth in a large bowl. Add pumpkin puree, erythritol powder, eggs, vanilla extract, pumpkin pie spice and salt until well mixed.
5. Spoon the cheesecake filling over the chilled crust and smooth with a spatula.
6. Bake 35 to 40 minutes, until set in the centre but browning around the edges. Allow to cool completely in the pan, then refrigerate for at least 2 hours before cutting into bars. Enjoy your delicious Keto Halloween treat!
3. Keto Ghost Meringues
I love making low-carb scary sweets, especially seasonal treats for Halloween. When I’m making scary meringues, I like to incorporate powdered erythritol and a little bit of cream of tartar to get the right consistency, and a bit of vanilla extract to add to the flavour.
Make it keto and scary!
Ingredients
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 1 cup powdered erythritol (sugar substitute)
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Dark chocolate chips or sugar-free chocolate chips (for eyes)
Instructions
1. Preheat your oven to 225°F (110°C) and line a baking sheet with parchment paper.
2. Beat the egg whites with the cream of tartar and a pinch of salt in a spotless dry bowl to form soft peaks.
3. Beat in the powdered erythritol (one tablespoon at a time) until stiff peaks form and the mixture is shiny and glossy.
4. Gently fold in the vanilla extract.
5. Transfer to a piping bag fitted with a large round nozzle and pipe ghost shapes onto prepared baking sheet.
6. Bake in the preheated oven for 1½-2 hours or until the meringues are dry and peel off parchment paper easily.
7. Cool and add chocolate chips as eyes on each ghost meringue.
4. Sugar-Free Gummy Worms
Sugar-free gummy worms with gelatin for that great chewy texture, erythritol for a natural sweetener, and fruit extracts for color… oh, what fun to eat some sugar-free gummy worms and not have the guilt of consuming sugar.
Ingredients
- 1 cup water
- 4 tablespoons gelatin powder (unflavored)
- 1-2 tablespoons sweetener (such as erythritol or stevia, to taste)
- 1 teaspoon citric acid (for a tart flavor)
- 0.25-0.5 teaspoons liquid food coloring (different colors as desired)
- 1 teaspoon natural fruit extract (such as raspberry or lemon, optional for flavor)
- Silicone gummy worm mold
Instructions
1. Pour the water into a small pan and sprinkle over the gelatine powder, leaving it to sit for 5 minutes to bloom.
2. Put the saucepan over low heat and stir constantly until the gelatin is dissolved.
3. Pour in the sweetener and the granulated citric acid, and mix well until all ingredients are dissolved.
4. Spoon out the mixture, one bowl at a time (so you can keep your first colour pure). Put in a few drops of food colouring and a teaspoon of the fruit extract, then stir again.
5. Gently pour the gelatin mixture into your silicone gummy worm molds and put the molds in the refrigerator.
6. Refrigerate the gummy worms for at least 2 hours to set them. When firm, remove from the mould and enjoy your sugarless gummy worms!
5. Keto Witch Finger Cookies
Spooky cookies are always fun to bake when the fall weather turns chilly, especially these dark cookies made with almond flour, erythritol and unsweetened cocoa powder. They’re perfect treats for my low-carb diet, and red food coloring and sliced almonds make them just creepy enough to be witchy.
Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup powdered erythritol or your preferred keto sweetener
- 1/2 teaspoon baking powder
- 1/4 teaspoon xanthan gum
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- Whole almonds (for fingernails)
- Red gel food coloring (optional, for ‘blood’)
Instructions
1: Preheat your oven to 350°F (175°C) with a rack in the middle position. Line your baking sheet with parchment paper.
2. In food processor, combine almond flour, coconut flour, powdered erythritol, baking powder, xanthan gum and salt.
3. Meanwhile, in a separate bowl, beat the softened butter with an electric mixer until fluffy, then add the egg and vanilla extract, stirring in well.
4. Slowly add the dry ingredients to the wet ingredients and mix until a dough has formed.
5. Cut out 20-24 small pieces of dough and shape each piece to be like a finger; press an almond into one end for the fingernail, and cut three knuckle lines with a knife.
6. Spread ‘fingers’ out onto the baking sheet (be sure to use a silicone mat or grease the cookie sheet well!). Bake 12-15 minutes or until lightly golden. If you’re feeling gory, drip red gel food colouring at the root of the ‘fingers’ for a ‘bloody’ look. Allow to cool before serving.
7. Keto Pumpkin Spice Fat Bombs
Every autumn I become craving for warm and comforting flavors, and when you’re following a low-carb diet these pumpkin spice fat bombs in almond butter cups are a great treat. With rich almond butter, coconut oil and pumpkin puree, the mixture resembles the texture of melted ice-cream.
Add some cinnamon and nutmeg and it’s a celebration of fall in a bite!
Ingredients
- 1/2 cup unsweetened pumpkin puree
- 1/2 cup coconut oil, melted
- 1/4 cup nut butter (almond or peanut butter)
- 1/4 cup powdered erythritol or monk fruit sweetener
- 1 tsp pumpkin pie spice
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions
1) In a medium bowl, mix the pumpkin puree, melted coconut oil, and nut butter till well combined.
2. Sprinkle in the powdered erythritol (or monk fruit sweetener, if using), pumpkin pie spice, vanilla extract, and a pinch of table salt. Whisk until smooth and all combined.
3. Pour the mixture into silicone molds or a lined mini muffin tin.
4. Freeze the moulds for at least 1 hour or until your fat bombs are set.
5. When set, remove fat bombs from the moulds and store in a freezer safe container. Enjoy this quick and easy keto snack!
8. Black Cat Keto Cupcakes
I love making these keto-friendly cupcakes that are real sweet treats. My new low-carb cupcake recipe now includes almond flour, coconut flour, and erythritol, to make a low-carb keto treat that won’t kick me out of ketosis, plus rich cocoa and sugar-free dark chocolate to give it that flavor of pure chocolate decadence I know and love, but without all the carbs.
Ingredients
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 1/3 cup unsweetened cocoa powder
- 1/2 cup powdered erythritol
- 1 tsp baking powder
- 1/4 tsp salt
- 3 large eggs
- 1/2 cup unsalted butter, melted
- 1/4 cup unsweetened almond milk
- 1 tsp vanilla extract
- 1/4 cup sugar-free dark chocolate chips
- Low-carb black food coloring
- 1/4 cup heavy whipping cream
- Stevia or erythritol to taste (for the frosting)
- Various low-carb decorations (e.g., almond slivers, sugar-free candy)
Instructions
1. Preheat oven to 350°F (175°C), line a muffin tin with paper or silicone liners.
2. In a large bowl, combine the almond flour, coconut flour, cocoa powder, powdered erythritol, baking powder, and salt.
3. In a separate bowl, whisk together eggs, melted butter, almond milk and vanilla extract.
4. Stir together the wet and the dry ingredients until fully blended. Fold in the sugar-free dark chocolate chips.
5. Scoop the batter evenly into the cupcake liners and bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Let them completely cool.
6. Make the frosting by whipping the heavy whipping cream until stiff peaks form, adding stevia (or erythritol) to taste, and a few drips of black food colouring. Ice the cupcakes and garnish with low-carb toppings, like a black cat mold.
9. Keto Candy Corn Popsicles
Figuring out ways to have some sugar-free keto candy is a constant challenge, so I love to use fun molds and creative flavors.
Coconut milk gives them some creaminess and sweetness. Stevia or erythritol are good sugar-free sweeteners.
I always add a little bit of vanilla extract. My challenge was to figure out a way to flavor the treats and stay in keto while using food coloring.
It’s a deal-breaker for most of my recipes, but I found an easy way to do it with natural food coloring.
Ingredients
- 1 1/2 cups full-fat coconut milk
- 1 cup heavy cream
- 1/4 cup powdered erythritol or your preferred keto sweetener
- 1 tsp vanilla extract
- 1/4 tsp turmeric powder (for yellow layer)
- 1/4 tsp orange food coloring (for orange layer)
- 1/2 tsp vanilla extract (for white layer)
Instructions
1. Pour full-fat coconut milk and heavy cream into a bowl and beat until creamy with a hand whisk or electric mixer. Add powdered erythritol and 1 tsp vanilla extract. Divide into three parts.
2. Mix the turmeric powder with one part of the base mixture for the yellow pops, pour into the moulds, freeze until just set, about 30-40 minutes.
3. Add the orange colour from the food colouring to the other half of the mixture, mix well, and pour over the frozen yellow layer, then freeze again for another 30-40 minutes.
4. For the white layer, add the additional 1/2 tsp vanilla extract to the remaining mixture. Pour it over the orange layer before it’s fully set.
5. Insert popsicle sticks and freeze popsicles completely, about 4 hours or overnight.
6. Once they’ve frozen completely, remove them and serve up your keto candy corn pops!
10. Low-Carb Chocolate Eyeballs
Therefore, when it comes to spooky desserts that are good and good for you, I get excited. My go-to ingredients are almond flour, unsweetened cocoa powder, stevia or erythritol (a natural sweetener), coconut oil (for a richer texture), and unsweetened shredded coconut, all of which turn Halloween treats healthy and diet-friendly.
Ingredients
- 1 cup almond flour
- 1/4 cup unsweetened cocoa powder
- 1/2 cup powdered erythritol (or preferred low-carb sweetener)
- 1/4 cup unsalted butter, melted
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- 1/2 cup sugar-free chocolate chips
- 1/4 cup sugar-free white chocolate chips (for decoration)
- Red food coloring gel
- Mini M&M’s (or similar for the eyeball center, ensure they are low-carb)
Instructions
1. In a medium bowl, combine almond flour, cocoa powder, and powdered erythritol.
2. pour the melted butter, cream and vanilla into the flour mixture and mix until a dough forms.
3. Melt the sugar-free chocolate chips in a microwave-safe bowl for 30 seconds and stir in between at 30-second intervals until smooth.
4. Roll the dough balls in melted chocolate, and place on a parchment-lined tray.
5. Melt the white chocolate chips and add a drop or two of red food colouring gel to make ‘veins’ on your chocolatey balls.
6. Add the mini M&M or another similarly sized candy to the centre of each ball to create the eyeball effect. Chill in the refrigerator for 30 minutes before serving.
11. Keto Pumpkin Pie Bites
I love flavors of fall and these snacks capture that feeling well. With almond flour and pumpkin puree, the treats have a seasonal flair, without departing from keto-living.
They’re sweetened with erythritol. The low-carb, gluten-free sweet treats are a lift for my mood, and I love sharing them with friends and family.
Ingredients
- 1 cup almond flour
- 1/4 cup butter, melted
- 2 tbsp powdered erythritol
- 1/2 cup canned pumpkin puree
- 1/4 cup heavy cream
- 1 large egg
- 1/4 cup granulated erythritol
- 1 tsp pumpkin pie spice
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions
1. Heat the oven to 350°F (175°C). Line a mini muffin tin with papers.
2. Combine almond flour, melted butter and powdered erythritol in a bowl to create a crust mixture.
3. Press the crust mixture into the bottom of each mini muffin liner.
4. In a separate bowl, whip the pumpkin puree together with the heavy cream, egg, erythritol, pumpkin pie spice, vanilla extract, and salt until pleasant and creamy.
5. Spoon the pumpkin mixture over the crust in each of the muffin cups, filling each almost to the top.
6. Bake for 20-25 minutes, or until the pumpkin filling is set. Cool before serving.
12. Keto Vampire Blood Jello Shots
One of my favorite party appetizers is a jello shot. Here is my Halloween themed recipe
Ingredients
- 1 cup boiling water
- 1 package (0.3 oz) sugar-free cherry gelatin
- 1/2 cup cold water
- 1/2 cup vodka (or additional cold water for non-alcoholic version)
- 1/2 package plain gelatin (to firm it up, optional)
- Edible fake blood or red food coloring (optional for added effect)
Instructions
1. Empty the sugar-free cherry Jello into a medium bowl and stir in 1 cup of boiling water, whisking until well-blended. Combine the rum, vodka, cream, honey, eggnog and vanilla in a large bowl, whisk until smooth, and then gradually stir in the gelatin mixture.
2. Stir in ½ cup cold water and ½ cup vodka. Non-alcoholic? Use 1 cup of cold water.
3. Pour into shot glasses or a silicone mold; choose a three-quarters-full shape.
4. Refrigerate for about 3-4 hours or until the gelatin is fully set.
5. (Optional) To create a ‘vampire blood’ effect, drip small globules of edible fake blood or red food colouring on top before serving.
13. Low-Carb Peanut Butter Spider Cookies
There is nothing that makes me happier than mix up a batch of these tasty treats, and nothing I like more than to enjoy them in the season of Halloween, especially when I use almond meal, natural peanut butter and a low-carb sweetener: erythritol or stevia (I like mine with a pinch of vanilla extract).
Ingredients
- 1 cup creamy peanut butter
- 1/2 cup granulated erythritol
- 1 large egg
- 1 teaspoon vanilla extract
- Dark chocolate, melted (for spider legs and eyes)
- Mini chocolate peanut butter cups (for spider bodies)
Instructions
1. Preheat the oven to 350°F (175°C) and line a baking sheet with a sheet of parchment paper.
2. In a medium mixing bowl, mix together peanut butter, granulated erythritol, the egg, and vanilla until smooth.
3. Scoop rounded tablespoon-sized amounts of dough on the baking sheet and flatten slightly with a spoon or your hand. 4) Bake for 10 to 12 minutes or until the edges are golden. Remove the cookies to a wire rack to cool completely.
5. When cool, place a mini chocolate peanut butter cup in the centre of each cookie.
6. Draw legs with the melted dark chocolate around the peanut butter cup, then give it some eyes to finish the spider look. Let it set before serving.
14. Keto Chia Pudding Graveyard
A Keto Chia Pudding Graveyard is another Halloween food that is super spooky, plus it’s healthy! You turn it into a chocolaty treat using chia seeds, unsweetened almond milk, and cocoa powder, then decorate it with sugar-free gummy worms and dark chocolate grave markers for a perfectly macabre image.
Ingredients
- 1/4 cup chia seeds
- 1 cup unsweetened almond milk
- 1 tbsp unsweetened cocoa powder
- 1 tbsp keto-friendly sweetener (e.g., erythritol or monk fruit)
- 1/2 tsp vanilla extract
- 1/2 cup heavy cream
- Low-carb chocolate cookies or biscuits (for tombstones)
- 1-2 drops green food coloring (optional, for “grass”)
- Crushed nuts or seeds (for “dirt”, optional)
- Fresh mint leaves (optional, for decoration)
Instructions
1. Combine the chia seeds, unsweetened almond milk, cocoa powder, keto sweetener, and vanilla extract into a bowl and mix until creamy and clump-free.
2. Put the bowl in the fridge, covered, for at least 4 hours – or even overnight – so the chia seeds can absorb the liquid and become thick.
3. Whip the heavy cream to soft peaks in a separate bowl. If you like, add a drop or more green food colouring and mix in.
4. Spoon the chia pudding into serving cups or bowls until they are about two-thirds full.
5. Put a dollop of whipped cream on top of each so it looks like grass. Then plunk a low-carb chocolate cookie or biscuit into each pudding to look like a tombstone.
6. (Optional) Sprinkle crushed nuts or seeds around cookie for ‘dirt.’ Garnish with a few fresh mint leaves. Chill and serve.
15. Low-Carb Witch Hat Cookies
Looking to create festive and healthy treats, I like to make Low-Carb Witch Hat Cookies with almond meal, unsweetened cocoa powder and sugar-free chocolate chips (a few drops of vanilla extract for a little magic, too!). For my version, here’s how I do it:
Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup unsalted butter, softened
- 1/2 cup powdered erythritol
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 20-25 sugar-free chocolate kisses
- 1/4 cup sugar-free dark chocolate chips, melted
- 2-3 drops orange food coloring (optional)
Instructions
1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, beat the softened butter and powdered erythritol together until light and fluffy. Beat in the egg and vanilla.
3. In a separate bowl, whisk together 2 cups of almond flour, 3 tablespoons of coconut flour, ½ teaspoon of salt and 2 teaspoons of baking powder. Mix the dry ingredients into the wet ingredients until all the ingredients are combined and a batter forms.
4. Take small pieces of dough and roll them into balls about 1 inch in diameter. Put them apart on the baking pan and then flatten them gently with your palm.
5. Bake for 10 to 12 minutes, or until the edges of the cookies start to turn golden brown. Cool completely on a wire rack.
6. Let cool. Top each cookie with a dollop of melted chocolate and press a sugar-free chocolate kiss into the centre to create the witch’s hat (add 1 to 2 drops of orange food coloring to the melted chocolate for a touch of festive flair). Let the chocolate set before serving. Enjoy your spooky, delicious, and low-carb Halloween treat!
