Keto Low-Carb Pumpkin Witch Hat Halloween Cookies
Festive Halloween cookies that deliver autumn pumpkin spice flavors without the carb overload. Made with coconut flour and sweetened with erythritol, these witch hat-shaped treats feature a vibrant green matcha glaze and crowned almonds. Perfect for Halloween parties, fall gatherings, or anyone following keto and low-carb lifestyles who doesn't want to miss out on seasonal sweets. The combination of pumpkin puree and warming spices creates that classic fall taste, while the matcha glaze adds an unexpected twist that makes these cookies stand out from typical Halloween treats.
Ingredients
- 4 large eggs
- ⅝ cup pumpkin puree
- ¼ cup virgin coconut oil, melted
- 1 cup coconut flour
- 1 tbsp pumpkin pie spice mix
- ½ cup powdered erythritol or Swerve
- 15 drops liquid stevia extract
- 40 whole almonds
- ¼ tsp matcha powdercinnamon1:1ketolow-carb
different flavor profile
- 1 tbsp powdered erythritol or Swerve, for glaze
- 1 tbsp virgin coconut oil, melted, for glaze
Instructions
- 1
Preheat the oven to 325°F fan assisted or 350°F conventional
- 2
Crack eggs into a bowl and add erythritol, stevia and melted coconut oil
- 3
Stir in the pumpkin puree
- 4
Add coconut flour with the spice mix and combine well
- 5
Form small cookies using a measuring spoon or your hands
- 6
Place on a baking sheet lined with parchment paper and top each cookie with an almond
- 7
Bake for 15-20 minutes, keeping an eye on the cookies as coconut and nut flours burn faster
- 8
Remove from oven and let cookies cool down, then place in freezer for about 15 minutes
- 9
Mix the matcha, powdered erythritol and melted coconut oil for the glaze
- 10
Remove cookies from freezer and drizzle the chilled glaze over them
- 11
Let the glaze firm up before serving
Tips
Chill the glaze before drizzling to ensure it firms up properly on the cookies.
Watch cookies carefully while baking as coconut flour can burn quickly.
Freeze cookies briefly before glazing to help the matcha coating set better.
Good to Know
Store in a cool place for up to a week, or freeze for up to 3 months
Can be made ahead and stored in cool place
Keep in cool room as coconut oil melts at 24°C
Common Mistakes
Chill glaze before drizzling to avoid runny coating
Watch baking time closely to avoid burning coconut flour
Substitutions
FAQ
Can I substitute the matcha powder?
Yes, you can use cinnamon instead of matcha for a different flavor profile that still complements the pumpkin spice.
How long will these cookies keep?
Store in a cool place for up to a week, or freeze for up to 3 months for longer storage.
What if my glaze won't set?
Make sure both the cookies and glaze are chilled, and keep them in a cool room since coconut oil melts at 24°C.