Keto Garlic Parmesan Bone-Shaped Biscuits for Halloween

There’s something about October that makes the kitchen smell better. Maybe it’s the cool air sneaking through the window, or the sound of a movie playing in the background while something golden bakes in the oven.

This year, I wanted to make something spooky but not sugary, something that wouldn’t wreck the keto streak I’ve somehow managed to keep.

So I made these Keto Garlic Parmesan Bone-Shaped Biscuits.
Crispy on the outside, soft inside, with that buttery garlic smell that clings to your hands long after you’re done eating.

They’re shaped like bones, which makes them perfect for Halloween parties, or even just movie nights when you want to snack on something that feels festive but doesn’t have 30 carbs hiding in it.

They look creepy in a cute way, like something that belongs on a haunted appetizer table. But they taste like comfort food. Warm, cheesy, garlicky comfort food.

Why You’ll Love These Biscuits

These biscuits check all the right boxes if you’re living that low-carb life but still want real food that doesn’t taste like diet punishment.

• They’re actually filling. You won’t need to eat half the batch to feel satisfied.

• They freeze well. Make them ahead, toss in the freezer, and reheat for a quick snack.

• They look spooky-cute. Perfect for Halloween parties, kids, or themed dinners.

• They’re keto without being bland. Garlic and parmesan give them real depth.

• No weird aftertaste. If you’ve tried some keto flours, you know what I mean.

And yes — the texture is legit. Golden and crisp around the edges, with that fluffy pull-apart bite in the middle.

The Story Behind the Recipe

I’ve been baking keto for a while, but every year when Halloween rolls around, I get this craving for something fun. Not a plain fat bomb or a cheese crisp. Something that looks like a Halloween treat, but still fits the macros.

A few years back, my neighbor hosted a “Haunted Snack Table” for the kids. Everyone brought something spooky: deviled eggs with olive “spiders,” sausage mummies, pumpkin dip. I brought what I thought were cute keto cheese crackers. No one touched them. Not even the adults. They looked too plain next to the eyeball cupcakes and candy-coated pretzels.

That night, I promised myself — next time, I’d bring something that tasted amazing and looked like it belonged at a Halloween party.

That’s how these bone-shaped biscuits happened. I took my go-to keto biscuit base, amped it up with parmesan and garlic, and shaped them into little bones using a simple trick (I’ll share that in a second).

When I brought them to the next party, they disappeared faster than the candy corn.

Ingredients You’ll Need

Here’s the full ingredient list. Keep it simple — no crazy keto specialty powders or expensive flours.

Dry Ingredients:

• 2 cups almond flour (super fine works best)

• 1 tablespoon coconut flour (helps with structure)

• 2 teaspoons baking powder

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

Wet Ingredients:

• 3 large eggs

• 4 tablespoons melted butter (salted or unsalted, your choice)

• 1/2 cup sour cream (or Greek yogurt if you prefer)

Flavor Boost:

• 3/4 cup grated parmesan cheese

• 1 teaspoon minced garlic (or 1/2 teaspoon garlic paste)

• Optional: 1 teaspoon chopped parsley or chives for color

How to Make Bone Shapes Without Fancy Molds

Here’s the fun part. You don’t need a bone-shaped cookie cutter or any Halloween-specific gadgets.

You can roll the dough into small logs (about 3 inches long), then pinch both ends and shape tiny round knobs at each side — like a cartoon bone. Once baked, they puff just enough to look like real bones.

If you do have a bone mold or silicone tray, that works great too. But the hand-shaped ones look a little rustic, which honestly makes them creepier in a good way.

Instructions for Keto Garlic parmesan bone-shaped biscuits

Step 1: Preheat and prep.

Set your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Step 2: Mix the dry stuff.

In a large bowl, whisk together the almond flour, coconut flour, baking powder, garlic powder, onion powder, salt, and black pepper. Break up any clumps so it’s smooth.

Step 3: Mix the wet stuff.

In another bowl, beat the eggs, melted butter, and sour cream until combined. Add minced garlic here too.

Step 4: Combine and fold in parmesan.

Pour the wet mixture into the dry ingredients and stir with a wooden spoon or spatula until thick dough forms. Fold in the parmesan cheese and herbs if using. The dough should be soft but not sticky. If it sticks, chill it for 10 minutes.

Step 5: Shape the bones.

Scoop about a tablespoon of dough and roll it gently between your palms into a small log. Pinch the ends and press small round tips at both sides to mimic a bone shape. Place each on your parchment-lined tray.

Step 6: Bake.

Bake for 18–22 minutes or until golden brown around the edges and firm in the center.

Step 7: Optional garlic butter finish.

Melt 2 tablespoons of butter, mix with a pinch of garlic powder and a sprinkle of parsley, and brush over the warm biscuits right after baking. It adds that extra layer of flavor that makes people go “what’s in this?”

Keto Macros (Per Biscuit)

Approximate based on 20 biscuits:

• Calories: 115

• Fat: 10g

• Protein: 5g

• Net Carbs: 2g

Keep in mind that parmesan cheese brands vary, so check your labels if you’re tracking closely.

Tips to Get Them Perfect

• Use fine almond flour. The texture changes everything — coarse almond meal makes them crumbly.

• Don’t skip the baking powder. It gives lift and keeps them soft.

• Cool on the tray first. Keto biscuits can fall apart if moved while hot.

• Brush with garlic butter while warm. That’s your secret weapon.

• Store smart. Keep leftovers in an airtight container at room temp for a day, or refrigerate for up to 5 days. Reheat in the oven to bring the crisp back.

Variations You Can Try

• Cheesy Jalapeño Bones: Add 1/4 cup chopped jalapeños and a handful of shredded cheddar.

• Herb Butter Bones: Mix rosemary and thyme into the dough for a more savory version.

• Spider Web Dip: Serve the biscuits with keto marinara or spinach dip. Arrange in a web pattern for a Halloween platter.

• Bloody Bone Snack: Serve with sugar-free ketchup or tomato sauce for that spooky “bloody bone” look.

How to Serve at a Halloween Party

If you want to make a scene, in a good way ,  here’s how to serve them:

• Use a black or slate tray and scatter fake cobwebs around the edges.

• Add small bowls of dip in the middle (spicy marinara, garlic butter, or ranch).

• Stick little bone biscuits into dip bowls like bones poking out of dirt.

• If you’ve got kids coming over, label them “Witch Bones” or “Zombie Snacks.” It makes people laugh before they even take a bite.

You can also pair them with soup — a hot keto tomato or cauliflower soup works beautifully.

For Kids and Non-Keto Folks

Here’s the real measure: do non-keto people eat them?

Yes. Every single time I make these, even people who live off regular bread go back for seconds. The garlic and parmesan combo wins everyone over.

At last year’s Halloween get-together, my friend’s 7-year-old grabbed one and asked, “Are these dog treats?” Everyone laughed — until he bit in, said “oh,” and took another one.

So yes, they pass the taste test and the Halloween vibe check.

Making Ahead for Busy Bakers

If you’re hosting a party or just don’t want to deal with dough the day of, you can make these ahead.

To refrigerate:
Shape and place on a baking tray, cover with plastic wrap, and refrigerate up to 24 hours before baking.

To freeze:
Freeze unbaked biscuits on a tray until solid, then store in a freezer bag. Bake straight from frozen — just add 2–3 minutes to the baking time.

To reheat:
Pop in a 325°F oven for about 5–7 minutes. Don’t microwave them; it makes them soft and loses the crisp.

Ingredient Swaps (If You’re Out of Something)

• No sour cream? Use full-fat cream cheese or Greek yogurt.

• Out of almond flour? Sunflower seed flour can work but may turn them slightly green (it’s normal — just chlorophyll reacting).

• Want dairy-free? Use nutritional yeast instead of parmesan, and coconut oil instead of butter.

The flavor will change slightly, but they’ll still hold shape and bake up nicely.

Common Mistakes to Avoid

• Overmixing the dough. This makes them dense. Mix just until combined.

• Too much butter. It’ll cause them to spread too flat. Measure carefully.

• Using cold ingredients. Room temperature gives better texture.

• Skipping parchment paper. These can stick to metal trays.

• Baking too long. Almond flour burns fast, so check early.

The Texture Breakdown

When done right, these biscuits have a snappy crust that gives way to a soft, cheesy middle. The garlic hits first, then the parmesan, and finally the buttery finish that stays on your tongue.

They’re perfect warm, but even at room temp, they stay flavorful and satisfying.

You can dip them, sandwich them, or just eat them plain with a cold drink after everyone’s gone home and the candy wrappers are everywhere.

Conclusion

You don’t need sugar to make Halloween fun. These Keto Garlic Parmesan Bone Biscuits prove it.

They’re weirdly cute, easy to make, and the kind of snack people talk about after the party’s over. Whether you’re keto or not, they make your house smell amazing and your snack table look like you actually planned ahead (even if you threw them together an hour before guests arrived).

So grab your almond flour, roll up your sleeves, and make a batch.
They’re spooky, cheesy, buttery little bones, and honestly, they might just steal the spotlight from the candy this year.

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