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Create the ultimate Halloween treat with these Keto Cheesecake Mummy Cookies! Each spooky delight features three haunting layers - a soft almond flour cookie base, blood-red cheesecake filling, and cream cheese frosting "bandages" complete with edible eyes. At just 2 net carbs per cookie, these fun treats prove you can enjoy Halloween festivities while staying keto. Perfect for parties, treat boxes, or anytime you want to add some spooky charm to your low-carb dessert game!
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Why You'll Love This Keto Cheesecake Mummy Cookies Recipe
- Halloween Fun Made Healthy: Transform basic ingredients into adorably spooky mummy cookies that just happen to be keto! With just 2 net carbs per cookie, these treats let you enjoy Halloween festivities while staying on track.
- Easy Three-Layer Magic: Start with a soft almond flour cookie base, add "bloody" cheesecake filling, and wrap it all in cream cheese frosting "bandages" for a treat that's as fun to make as it is to eat.
- Customizable Texture: Choose your perfect cookie consistency - use monk fruit allulose for softer, tender cookies or erythritol for a crispier bite. Either way, these mummies are hauntingly delicious!
In This Post
Keto Cheesecake Mummy Cookies: Spooky-Sweet Halloween Treats Without the Carbs! 👻
When you're obsessed with Halloween like I am (Spooky Season officially starts September 1st in my house!), creating keto-friendly versions of fun holiday treats is a must! These Keto Cheesecake Mummy Cookies are my low-carb take on a recipe I originally made with pie dough - but this version might be even better than the original.
While my husband makes me wait until after Thanksgiving for Christmas decorations (hmmpfff!), there's no holding back when it comes to Halloween baking. From haunted houses to horror movies, I've always embraced the creepy side of the season, and these spooky-sweet cookies perfectly capture that Halloween spirit.
Using my tried-and-true Keto Slice and Bake Sugar Cookie dough as the base, these mummies feature a tender cookie topped with "bloody" cheesecake filling and wrapped in cream cheese frosting "bandages." They're proof that keeping keto doesn't mean missing out on holiday fun!
🍽️✨ Don't forget to share your delightful creations with us on Instagram using #BobbisKozyKitchen for a chance to be featured in our newsletter! 📸
🥘Keto Cheesecake Mummy Cookies Ingredient Notes
Here, I explain the best ingredients for my Keto Cheesecake Mummy Cookies recipe, what each one does, and substitution options. For the exact measurements, see the recipe card below.
For the Cookie Base:
- Almond Flour: Creates tender cookie texture. Substitution: No direct substitute for proper texture.
- Coconut Flour: Helps achieve perfect consistency. Substitution: No substitute is recommended.
- Monk Fruit Allulose Sweetener: Creates soft, tender cookies. Substitution: Erythritol for a crispier texture.
- Xanthan Gum: Provides structure to keto cookies. Substitution: No substitute for proper texture.
For the Filling:
- Cream Cheese: This creates a creamy center, which must be at room temperature. Substitution: Full-fat only for proper consistency.
- Food Coloring: Creates spooky blood effect. Substitution: Natural food coloring works too.
- Egg Yolk: Provides richness and structure. Substitution: No substitute is recommended.
For the "Bandages":
- Cream Cheese Frosting Base: Must be at room temperature for proper piping. Substitution: No substitutes for authentic taste.
- Heavy Cream: Creates perfect piping consistency. Substitution: No substitute is recommended.
The printable recipe card at the bottom of the page contains a detailed list of measurements and instructions.
🔪How to Make Keto Cheesecake Mummy Cookies
I have included a few step-by-step photos to help you visualize the recipe. The recipe card below provides the full instructions, including amounts and temperatures.
Remove the dough from the food processor, roll it into a rectangular log, and wrap it in cling wrap.
In a medium bowl, combine the first four ingredients for the cheesecake layer. Add enough red food dye to make the mixture a deep red and combine.
Arrange the rectangles, spaced apart on prepared baking sheets, and spread cheesecake filling onto each rectangle, trying to leave a slight edge on all sides uncovered.
Once the cookies have completely cooled carefully pipe "bandages" crisscrossing the cookie.
Storing and Reheating Your Keto Cheesecake Mummy Cookies
Storage Instructions:
- Counter Storage:
- Keep at room temperature for up to 2 hours during serving
- Not recommended for longer storage due to cream cheese
- Refrigerator Storage:
- Store in an airtight container
- Layer with parchment paper
- Keeps fresh for 3-4 days
- Bring to room temperature before serving
- Freezer Storage:
- Freeze unfrosted cookies for up to 3 months
- Wrap well in plastic, then foil
- Don't freeze decorated cookies
- Cheesecake filling and frosting don't freeze well
Best Practices:
- Let cookies come to room temperature 15-20 minutes before serving
- Store away from strong odors
- Keep in a single layer if possible
- If stacking, use parchment between layers
- Keep it in the back of the refrigerator where the temperature is most consistent
Make-Ahead Options:
- Make cookie dough ahead and freeze
- Prepare frosting 1-2 days ahead
- Assemble within 24 hours of serving
- Best enjoyed fresh
Note: No reheating needed - serve chilled or at room temperature.
💭My Recipe Tips
Perfect Cookie Base: Make sure the butter is softened but not melted. Chill dough thoroughly - cold dough slices cleaner for uniform cookies.
2. Blood-Red Success: Start with a small amount of food coloring and build up slowly. Add black drops one at a time until you achieve that perfect "bloody" color.
3. Temperature Matters: All ingredients (especially cream cheese) must be at room temperature for smooth mixing. Cold ingredients create lumps in both filling and frosting.
4. Frosting Technique: Fill the piping bag only halfway for better control. Practice piping "bandages" on parchment paper first if needed. The criss-cross pattern looks most mummy-like.
5. Assembly Strategy: Let cookies cool completely before decorating. Warm cookies will melt both filling and frosting. Work in small batches if making multiple trays.
6. Eye Placement: If using candy eyes, place them before the frosting starts to set. If piping eyes, let bandages set first for a cleaner look.
7. Cookie Texture Choice: For softer cookies, use an allulose-based sweetener. For crispier cookies, use erythritol. Both work well, it's just personal preference.
FAQ about Keto Cheesecake Mummy Cookies
This usually means your dough wasn't chilled enough. Make sure to freeze for the full 30 minutes, and if your kitchen is warm, you might need extra chill time.
Make sure the cream cheese and butter are completely at room temperature and well-whipped. If too thick, add heavy cream, a teaspoon at a time. If too thin, add more powdered sweetener.
Yes! Monk fruit allulose creates softer cookies, while erythritol makes them crispier. Just make sure to use powdered versions for a smooth texture.
🍽️Serving Suggestions
Spooky Party Presentation
Create a Halloween dessert table featuring these mummy cookies alongside other keto treats. Use black and orange serving platters, add plastic spiders, or create a graveyard scene with sugar-free chocolate headstones.
Halloween Treat Boxes
Package individual cookies in clear treat boxes for party favors or classroom treats. Include a note with ingredients for allergy awareness and to let people know they're keto-friendly.
Festive Pairings
Serve with keto-friendly Halloween beverages like sugar-free hot chocolate with sugar-free whipped cream "ghosts" or black tea with sugar-free pumpkin syrup.
Kids' Activities
Set up a cookie decorating station where kids can add their own "bandages" and eyes. Keep extra frosting and decorations ready for creative little monsters.
Sweet Endings
End your Halloween dinner party with a dessert spread featuring these cookies alongside other keto treats like sugar-free peanut butter chocolate truffles or pumpkin cheesecake bites.
Make It Complete
Add spooky garnishes like sugar-free chocolate sauce "blood splatters" on the serving plate or dustings of powdered sweetener "cobwebs" around the edges.
More Delicious Cookie Recipes...
Keto Cheesecake Mummy Cookies
Ingredients
- 1 cup Wholesome Yum almond flour
- 1/3 cup Wholesome Yum Coconut Flour
- 1/2 cup Besti Monk Fruit and Allulose Powdered Sweetener
- 1/2 cup unsalted butter softened
- 1/4 tsp gluten-free baking powder
- 2 tsp pure vanilla extract
- 1/4 tsp xanthan gum
- 4 ounces cream cheese room temperature
- 1/3 cup Besti Monk Fruit and Allulose Powdered Sweetener
- 1 egg yolk
- 1/2 tsp pure vanilla extract
- Red food dye
- Black food dye
- 8 ounces cream cheese room temperature
- 1/2 cup butter room temperature
- 1 cup Besti Monk Fruit and Allulose Powdered Sweetener
- 1 tsp pure vanilla extract
- 1/4 cup heavy whipping cream
- Candy eyes optional
Instructions
- Place the almond flour, coconut flour, powdered sweetener, baking powder, and xanthan gum in a food processor and pulse a few times to combine. Add 1/2 cup softened butter and process until a smooth dough is made.
- Remove the dough from the food processor and roll it into a rectangular log and wrap it in cling wrap. Place the dough in the freezer for about 30 minutes.
- Preheat the oven to 350 degrees F.
- Place parchment paper or a silicone mat on 2 baking sheets.
- In a medium bowl, combine the first four ingredients for the cheesecake layer.
- Add enough of the red food dye to make the mixture a deep red and combine. Then add just a few drops of the black food dye. You want to try to get a blood-red color.
- Combine and set aside.
- Remove the dough from the freezer and unwrap it. Using a sharp serrated knife, slice the dough into 18 rectangular cookies.
- Arrange the rectangles, spaced apart on prepared baking sheets, and spread cheesecake filling onto each rectangle, trying to leave a slight edge on all sides uncovered.
- Place one baking sheet in the refrigerator, place the other in the preheated oven and bake for 8 to 10 minutes, or until the cookies begin to turn golden brown around the edges.
- Remove the baking sheet from the oven and set it aside to cool. Place the remaining baking sheet in the oven and bake as before.
- Allow the cookies to cool completely before handling them. They are very soft and crumbly while they are warm.
- Meanwhile, in a medium bowl, combine the ingredients for the frosting. If not using the candy eyes, reserve a couple of tablespoons of the frosting to add black food coloring to.
- Place the white frosting into a piping bag with a small ribbon piping tip or plastic food bag and snip the corner off for piping.
- Once the cookies have completely cooled carefully pipe "bandages" crisscrossing the cookie.
- Place the candy eyes on each cookie or add black food coloring to the reserved frosting and pipe 2 eyes onto each cookie.
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with a high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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