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These Keto Cheesecake Mummy Cookies are a Halloween version of my frosted keto sugar cookies. They are fun to make and totally adorable!
Looking for more low carb and keto cookie recipe ideas? Give these Keto Chocolate Thumbprint Cookies or Keto Chocolate Chip Cookies (Sugar-Free and Gluten-Free) a try!
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MORE KETO & LOW CARB COOKIE RECIPES
Keto Blueberry Cheesecake Cookies | Keto Snowball Cookies
When it comes to trying to decide what my favorite time of year is there is a battle in my brain between Halloween and Christmas.
And, just to make it clear, Halloween aka Spooky Season starts September 1st in my house!
Christmas would start the day after Halloween if I had my way, but my husband makes me wait until the day after Thanksgiving before I can put up any Christmas decorations. Hhmmppffff
Anywho, back to Halloween.
I have always, from childhood into adulthood, loved the creepy parts of Halloween.
I went to haunted houses as young as they would let me me in.
I watched scary movies from as young as I could get away with it.
I dressed up...well, I still dress up ?
So I guess it could be viewed as a bit of an obsession?
Of course baking season is another of my faves. That starts September 1st as well and last straight through until the new Year! So let's start off with a recipe I originally made in all of it's carby goodness, with pie dough.
For these Keto Cheesecake Mummy Cookies I decided to ditch the pie dough and go for my Keto Slice and Bake Sugar Cookie dough.
This dough gives you a soft and tender cookie that you top with a cheesecake "guts" and then keto cream cheese frosting "bandages".
Super fun and really delicious spooky season recipe for the win!
INGREDIENTS NEEDED TO MAKE KETO CHEESECAKE MUMMY COOKIES
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
INGREDIENTS
For the cookies
- Wholesome Yum Almond Flour
- Wholesome Yum Coconut Flour
- Besti Monk Fruit and Allulose Powdered Sweetener
- Butter
- Gluten-free baking powder
- Pure vanilla extract
- Xanthan gum
For the cheesecake layer
- Cream cheese
- Besti Monk Fruit and Allulose Powdered Sweetener
- Egg yolk
- Pure vanilla extract
- Red food dye
- Black food dye
For the frosting
- Cream cheese
- Butter
- Besti Monk Fruit and Allulose Powdered Sweetener
- Pure vanilla extract
- Heavy whipping cream
For the decoration
- Candy eyes (optional)
HOW TO MAKE KETO CHEESECAKE MUMMY COOKIES
STEP 1
Place the almond flour, coconut flour, powdered sweetener, baking powder, and xanthan gum in a food processor and pulse a few times to combine
STEP 2
Add 1/2 cup softened butter and process until a smooth dough is made.
STEP 3
Remove the dough from the food processor and roll it into a rectangular log and wrap in cling wrap.
STEP 4
Place the dough in the freezer for about 30 minutes.
STEP 5
Preheat the oven to 350 degrees F and place parchment paper or a silicone mat on 2 baking sheets
STEP 6
In a medium bowl, combine the first four ingredients for the cheesecake layer.
STEP 7
Add a enough of the red food dye to make the mixture a deep red and combine.
STEP 8
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.
STEP 9
Remove the dough from the freezer and unwrap. Using a sharp serrated knife, slice the dough into 18 rectangular cookies.
STEP 10
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
STEP 11
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.
STEP 12
Meanwhile in a medium bowl, combine the ingredients for the frosting. If not using the candy eyes, reserve a couple tablespoons of the frosting to add black food coloring to.
STEP 13
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.
STEP 14
Once the cookies have completely cooled carefully pipe "bandages" criss crossing the cookie.
STEP 15
Place the candy eyes on each cookie or add black food coloring to the reserved frosting and pipe 2 eyes onto each cookie.
FAQS ABOUT KETO CHEESECAKE MUMMY COOKIES
Can I make these cookie with just coconut flour and no almond flour?
Unfortunately you cannot substitute coconut flour for almond flour on a 1:1 basis. Also, coconut flour requires more liquid. I have not tried it, but have heard that sunflower seed flour can be substituted for almond flour on a 1:1. If you try it, please let me know how it works.
Can I make this dough ahead and leave it in the freezer for some time?
Yes, this dough can be made and frozen for up to 3 months.
Are these cookies crispy or soft?
This recipe makes a very tender and soft cookie, which is what I like. I have not tried making them thinner, or cooking them longer as I acheived the texture I was going for with this recipe. If you do try them thinner, or baked longer let me know what you think.
Last thoughts about Keto Cheesecake Mummy Cookies
I love these cookies for so many reasons!
They are not hard to make. I mean, ya gotta love a slice and bake cookie recipe right?
They are soft and tender with just the right amount of sweet.
They aren't loaded with carbs with a little over 2 net carbs per cookie.
And, well, they are just too ding dang cute! They bring out my inner child and how can you go wrong with that!!
We all need a little joy in our lives , don't we?
MORE KETO AND LOW CARB RECIPE IDEAS
Low Carb Pumpkin Chocolate Chip Cookies
Keto White Chocolate Macadamia Nut Cookies
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 teaspoon gluten-free baking powder
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon xanthan gum
- 4 ounces cream cheese room temperature
- 1/3 cup Besti Monk Fruit and Allulose Powdered Sweetener
- 1 egg yolk
- 1/2 teaspoon 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 teaspoon 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
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