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Keto Black Cocoa Skull Cookies Recipe

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Dark, rich keto black cocoa skull cookies with a buttery bite and no sugar. These spooky Halloween cookies are made with almond flour and topped with a soft erythritol dusting. Low-carb, gluten-free, and perfect for sharing (or not).

Ingredients

Scale

  • 1 ¾ cups almond flour (super fine)

  • ½ cup black cocoa powder

  • ½ teaspoon baking powder

  • ¼ teaspoon salt

  • ½ cup powdered erythritol (for dough)

  • ½ cup unsalted butter, softened

  • 1 large egg

  • 1 teaspoon vanilla extract

  • Extra powdered erythritol for dusting

  • Optional: ¼ teaspoon espresso powder

  • Optional: pinch of xanthan gum

Instructions

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

  2. In a bowl, beat the butter and erythritol until light and creamy.

  3. Add the egg and vanilla, then mix until smooth.

  4. In another bowl, whisk together almond flour, black cocoa, baking powder, and salt.

  5. Slowly add the dry mix to the wet mix. Stir until a thick dough forms.

  6. Chill dough for 10–15 minutes if it feels too soft.

  7. Roll dough between two sheets of parchment paper to ¼ inch thick.

  8. Cut out skull shapes using a cookie cutter or mold.

  9. Place cookies on the baking sheet, about 1 inch apart.

  10. Bake for 10–12 minutes, or until they smell rich and slightly toasty.

  11. Let cool on the tray for 5 minutes, then move to a wire rack.

  12. Once fully cooled, sift powdered erythritol lightly over the tops for a spooky finish.

Notes

  • If you don’t have black cocoa, mix half black cocoa and half Dutch cocoa.

  • Let cookies cool completely before dusting; otherwise, erythritol will melt.

  • For chewier cookies, add a pinch of xanthan gum and bake 1 minute less.

  • Cookies stay fresh for 5–6 days in an airtight container or up to 2 months frozen.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-black-cocoa-skull-cookies/