Keto Cheesecake Mummy Cookies
These Keto Cheesecake Mummy Cookies are a Halloween version of my frosted keto sugar cookies. They are fun to make and totally adorable!
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
Calories: 213.07kcalCarbohydrates: 3.79gProtein: 2.97gFat: 21.15gSaturated Fat: 11.19gCholesterol: 49.59mgSodium: 151.56mgFiber: 1.58gSugar: 1.28g
Tried this recipe?Let us know how it was!