With Halloween right around the corner I wanted to see what low-carb treats were out there. Of course there is sugar in all Halloween candy which means carbs, but if you decide to indulge, here is a list I found online with the carb breakdown for most Halloween candy. Click here to view.
I’m trying to steer clear of processed treats, so I thought I’d whip up some low-carb sugar cookies for when those mini chocolates are staring me in the face. Plus I really wanted to try out these cute Halloween cookie cutters I just got! These delicious cookies are made with almond and coconut flour which are your lowest carb choices for flour. I also used Xylitol for the sweetener, which I’m not usually a fan of as there are many processed versions out there. When shopping for Xylitol, make sure it is derived from “birch trees”.
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup butter
- 1/2 cup Xylitol
- 2 eggs
- 1 tsp pure vanilla extract
- 1/4 tsp almond extract
- 1/2 tsp baking soda
- 1/8 tsp sea salt
- 1/2 cup full fat coconut milk
- 20 drops liquid stevia
- 1/2 cup unsalted butter
- 1 tsp pure vanilla extract
- 1/2 tsp xanthan gum
- 1 oz cream cheese
- Chocolate chips for decorating (optional)
- Preheat oven to 350F.
- In a medium bowl, cream together the sugar and butter. Add in the eggs, vanilla and almond extract. In another bowl, stir together the almond flour, coconut flour, baking soda and salt. Combine the dry ingredients with the wet ingredients but don't over mix!
- Wrap the dough in cellophane and chill for 30-60 minutes.
- Using additional coconut flour for dusting, roll out the cookie dough.
- Cut out cookies and using a spatula transfer to 2 or 3 baking sheets lined with parchment paper.
- Bake for 10-12 minutes or until edges just start to brown.
- Remove from oven and let cool.
- In a medium sauce pan, add coconut milk, stevia and butter.
- Bring to a quick boil and reduce to a simmer for a few minutes.
- Stir in vanilla and xanthan gum. Transfer to a bowl and refrigerate for at least 4 hours or overnight until it has thickened.
- Add the cream cheese and beat with a hand mixer until fluffy.
- To make the orange frosting, instead of adding food colouring full of chemicals, I used 1-2 tsp of fresh carrot juice.
- Now, ice those cookies!
- Because of the fat content, the frosting is very soft at room temperature so be sure to keep these cookies refrigerated. My husband actually preferred them frozen.
- 183 Calories, 9g Carbs, 2g Fibre, 7g Net Carbs, 16g Fat, 3g Protein, 1g Sugar, 152mg Sodium
- Nutritional info is gathered from MyFitnessPal and may vary depending on your ingredients. Therefore, it is not always 100% accurate and meant to be used as a reference only.
If you’re looking for more low-carb, homemade treats, check out these other candy bar makeover recipes:
And more here!