Keto Cheesecake Mummy Cookies
these Keto Cheesecake Mummy Cookies 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!
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
Calories: 218kcalCarbohydrates: 4gProtein: 3gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 61mgSodium: 108mgPotassium: 33mgFiber: 2gSugar: 1gVitamin A: 632IUVitamin C: 0.02mgCalcium: 29mgIron: 0.1mg
Tried this recipe?Let us know how it was!