Spooky Eyeball Keto Cookies

Spooky Eyeball Keto Cookies

These spooky eyeball keto cookies are the perfect grain-free and sugar-free treat for Halloween. Although they do take a little more effort, they are totally worth it.

I used my 5-Ingredient Keto Cookies for the base. Once they were baked and chilled, I topped them with a simple raspberry chia jam (adapted from my Quick Keto Book), vanilla & cinnamon flavoured mascarpone cheese, and finally topped them with pumpkin seed butter and black tahini paste.

While the chia jam created a bloody eye effect, the green pumpkin seed butter and black tahini paste created the spooky eyes. I prefer my treats not too sweet, so I only used a small amount of powdered Erythritol in the cookie dough. If you prefer more sweetener, feel free to add some into the chia jam and mascarpone layer.

Lastly, I have to warn you - these cookies are addictive! They should keep in the fridge for up to 5 days but I doubt they will last for more than a couple of days :-) I hope you like them - let me know in the comments!

Looking for a spooky savoury treat? Try my Halloween Keto Pizza or Cheesy Keto Spinach Crackers, and even more Halloween Keto Recipes.

Preparation time

Hands-on:    40 minutes
Overall:     1 hour 15 minutes

Nutritional values (per cookie)

Total Carbs	7.2	grams
Fiber	4.4	grams
Net Carbs	2.8	grams
Protein	6.2	grams
Fat	19.5	grams
of which Saturated	6.8	grams
Energy	240	kcal
Magnesium	71	mg (18% RDA)
Potassium	214	mg (11% EMR)

Macronutrient ratio: Calories from carbs (5%), protein (12%), fat (83%)

Ingredients (makes 12 cookies) Raspberry Chia Jam:

• 1 cup raspberries (123 g/ 4.3 oz)
• 1 tbsp water (15 ml)
• Optional: 5-8 drops stevia or 1 tbsp Erythritol or Swerve
• 1 tbsp chia seeds (8 g/ 0.3 oz)

Cookies:

• 1 cup almond butter or homemade Almond & Cashew Butter (250 g/ 8.8 oz)
• ¼ cup coconut butter (63 g/ 2.2 oz) - you can make your own
• ¼ cup powdered Erythritol or Swerve (40 g/ 1.4 oz)
• 1 large egg
• ¼ tsp sea salt or pink Himalayan salt
• Optional: 1-2 tsp cinnamon or vanilla powder

Mascarpone Layer:

• ⅔ cup mascarpone cheese (160 g/ 5.6 oz) - thick coconut cream should work well as a paleo alternative
• 1 tsp unsweetened vanilla extract
• ¼ tsp cinnamon or pumpkin pie spice mix (you can make your own)
• Optional: 1-2 tbsp powdered Erythritol or Swerve

Eye Decoration:

• 1 tbsp raw pumpkin seed butter or raw pistachio butter (15 g/ 0.5 oz)
• 1 tsp black tahini sesame paste (5 g/ 0.2 oz)

Tip: You can use roasted pumpkin or pistachio butter but it won't be green like raw butter. These cookies can easily be converted into a 4th of July treat! Simply use blueberries in place of the pumpkin seed butter and tahini!

Instructions

1. Prepare the raspberry chia jam. Place the raspberries in a small saucepan and mash using a fork. Add the water.
2. Bring to a boil over medium heat and cook for 2 to 3 minutes to soften, then remove from the heat. Optionally, add the stevia. Finally, add the chia seeds. Stir and let the mixture sit for at least 20 minutes to thicken and cool.
3. Store in the fridge in a jar or an airtight container until ready to be used, or for up to 1 week.
4. To make the cookies, preheat the oven to 160 C / 320 F. Place all the ingredients in a food processor and pulse until well combined. Alternatively, gently heat up the almond and coconut butter until soft. Place in a bowl and mix into a dough with the remaining ingredients.
5. Using your hands, create 12 small cookie dough balls (33 g/ 1.2 oz per ball). Place them on a baking sheet lined with parchment paper or a non-stick silicon baking mat.
6. Using your thumb, dent each cookie and shape into a small bowl.
7. Place in the oven and bake for about 12 minutes or until lightly browned. When done, remove from the oven and let them cool down.
8. At first, they will be fragile and that's when you need to dent the cookies again in the middle but this time with a teaspoon. Gently dent them without breaking. This way they will be able to hold more filling. The cookies will harden as they chill but they will remain fragile - do not remove them from the baking sheet or they may break. Once completely cool, they are ready for to be decorated.
9. Top each one with a heaped teaspoon of the chia jam.
   Note: I kept the cookies on the silicon mat until they were fully decorated, and then gently placed them one by one in a large plate.
10. In a bowl, mix the mascarpone, vanilla and pumpkin pie spice mix. Optionally, add sweetener.
11. Spoon the mascarpone filling in a piping bag and fill each cookie with about a tablespoon.
12. Using the other side of a teaspoon, create a small dent in the middle of the filling. Add about ¼ teaspoon of the pumpkin seed butter to create the "iris".
13. Finally, top with a small piece of dark tahini to create the "pupil".
14. The cookies are ready to be served. You can keep them in the fridge for up to 5 days. Once stored, the chia jam may slightly bleed into the mascarpone filling which enhances the spooky effect! Undecorated cookies can be stored in an airtight container for up to a week or frozen for up to 3 months. Happy Halloween!

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