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Keto Spiderweb Chocolate Cookies with Sugar-Free Glaze

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Keto chocolate cookies shaped with spiderweb glaze. Soft, chewy, low-carb, sugar-free, and perfect for Halloween or any spooky treat tray.

Ingredients

Scale

Cookies (about 18)

  • 2 cups (224 g) blanched almond flour

  • 6 tbsp (30 g) Dutch-process cocoa powder

  • ¾ cup (120 g) powdered erythritol/monk fruit blend (or ⅔ cup allulose)

  • ½ tsp xanthan gum

  • 1 tsp baking powder

  • ¼ tsp salt

  • 6 tbsp (85 g) butter, softened

  • 1 large egg, room temp

  • 1½ tsp vanilla extract

  • 1–2 tsp almond milk or water, if needed

Glaze

  • ¾ cup (90 g) powdered erythritol (or ⅔ cup/80 g powdered allulose)

  • 2–3 tbsp almond milk or water

  • ½ tsp vanilla extract

  • Pinch of salt

Instructions

  • Whisk almond flour, cocoa, powdered sweetener, xanthan, baking powder, and salt in a bowl.

  • Beat butter until smooth. Add vanilla, then beat in the egg until just combined.

  • Fold dry mix into wet. If dough looks dry, add 1–2 tsp almond milk.

  • Cover and chill 30 minutes. Preheat oven to 350°F (175°C). Line two baking sheets.

  • Scoop 1½ tbsp dough, roll into balls, place 2 inches apart, and flatten to ¼ inch.

  • Bake 9–11 minutes. Cool 5 minutes on tray, then fully on a rack.

  • Make glaze: whisk powdered sweetener, milk, vanilla, and salt until smooth and pipeable.

  • Pipe 3 circles on each cookie, then drag a toothpick outward to form spiderwebs.

  • Let glaze set before storing or serving.

Notes

  • Chill dough so cookies hold shape.

  • Erythritol glaze sets firmer; allulose makes a softer finish.

  • Store at room temp for 3 days, fridge for 7, or freeze unglazed cookies up to 2 months.

  • Net carbs: about 1.5–2 g per cookie.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-spiderweb-chocolate-cookies-with-sugar-free-glaze/