Spooky Eyeball Keto Cookies. You know when Halloween rolls in and you want a fun treat that still fits your low carb goals? These cookies are my go-to for that. They look cheeky and a little creepy, but they taste like a cozy, buttery shortbread with a sweet bite. They’re easy to make, kid-approved, and they don’t blow your macros. If you’ve got an hour and a baking sheet, you’re about to have a plate of edible eyeballs staring back at you.
Step by Step Instructions for Making Spooky Eyeball Cookies
Let’s make a fresh batch of Spooky Eyeball Keto Cookies. The texture is tender and crumbly, like a proper shortbread, with a playful candy-style eye on top. Before you start, take your butter and egg out so they come to room temp. Cold ingredients are the easiest way to end up with dry dough, so we want everything soft and friendly.
Ingredients and Tools
Here’s what you’ll need for about 20 to 22 cookies:
- 2 cups blanched almond flour
- 2 tablespoons coconut flour
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1/2 cup unsalted butter, softened (or coconut oil for dairy free)
- 1/2 cup granular allulose or erythritol blend
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- Optional: 1 tablespoon cocoa powder for a darker cookie
- For the eyeballs: 1/2 cup sugar free white chocolate chips, 1 tablespoon coconut oil, a handful of sugar free dark chocolate chips, and a tablespoon of strained raspberry puree or a few drops of red natural food color
Tools: two baking sheets, parchment paper, a small zip bag for drizzling, and a microwave-safe bowl. If you’re browsing for more low carb kitchen inspo, the recipes in this keto recipe collection are a nice rabbit hole to fall into.
Directions
1. Preheat the oven to 350°F. Line baking sheets with parchment.
2. Mix dry ingredients. In a bowl, whisk almond flour, coconut flour, baking powder, and salt. If using cocoa, whisk it in now.
3. Cream butter and sweetener. In a separate bowl, beat softened butter and sweetener for 1 to 2 minutes until fluffy. Add the egg and vanilla. Beat again until smooth.
4. Combine. Add the dry mixture into the wet mixture. Stir just until a soft dough forms. If it feels sticky, chill it for 10 minutes.
5. Shape. Scoop 1 tablespoon portions, roll into balls, and set on the sheet. Press each ball down gently to about 1/2 inch thick and make a small indent in the center with your thumb. This helps the “eyeball” sit nicely later.
6. Bake. Bake 9 to 11 minutes, just until the edges set and barely color. They’ll firm up as they cool. Don’t overbake or they’ll get dry.
7. Make the eyeballs. Melt the white chocolate with coconut oil in 15 second bursts, stirring until smooth. Spoon or pipe small rounds onto parchment, about nickel sized. Press a dark chocolate chip in the center of each white round to make a pupil. Chill for 5 to 10 minutes to set.
8. Assemble. Once cookies are cool, add a tiny dot of melted white chocolate to the center of each cookie and stick on an eyeball. Use your red puree or natural color to draw thin “veins” radiating from the pupil. A toothpick or a tiny brush works well.
That’s it. Let the chocolate set before stacking. If you like a messy, spooky vibe, go heavy on the red lines. If you want a clean look, keep it minimal.
“I made these for our neighborhood movie night and everyone assumed they were full of sugar. Jokes on us, they were low carb and the plate was gone before the credits.”
Want another treat that travels well for parties? These dairy free sprinkle cookies are a crowd pleaser too.
Detailed Nutritional Breakdown per Cookie
Macros and Helpful Notes
Every batch is a little different depending on your chocolate chips and sweetener, but here’s a reliable range per cookie if you make 22 cookies:
Calories: about 115. Fat: 10 to 11 g. Protein: about 3 g. Total carbs: about 3.5 g. Fiber: about 1.5 g. Net carbs: roughly 2 g.
Most of the carbs come from the almond flour and the white chocolate. If you use cocoa in the dough, it bumps fiber a touch and barely nudges carbs. Go with allulose if you can. It measures like sugar, it bakes well, and it usually keeps the texture tender without a cooling aftertaste.
Remember that sweetener blends and chocolate brands vary. If your chips are sweeter or higher carb, keep the eyeballs smaller. That keeps your Spooky Eyeball Keto Cookies right in the sweet spot. If you want another indulgent keto dessert for your rotation, try these keto fat bombs. They’re a lifesaver when you want a tiny bite after dinner. 
Tips for Decorating Halloween Cookies
Making the eyes look realistic is fun, not fussy. Here’s what helps me keep them cute and spooky:
Keep the chocolate warm but not hot. If it’s too warm, it will run. If it’s too cool, the rounds look chunky. Short bursts in the microwave with stirring in between are perfect.
Size matters. If your eyeballs are too big, they take over the cookie and slide around. Aim for nickel sized white rounds on parchment, then a single dark chip for the pupil.
Veins are better thin. Dip a toothpick into your red puree and draw short, wispy lines. Less pressure makes finer lines and more realistic veins.
Use a light color contrast. If your dough is darker with cocoa, the white eyes pop harder and look dramatic in photos.
Work in batches. Make 6 or 7 eyeballs at a time, chill them, and mount them onto the cookies. It keeps everything neat and helps them set evenly.
Looking for a cold treat to pair with the cookie tray? A scoop of keto ice cream is a fun way to make a Halloween sundae bar alongside your Spooky Eyeball Keto Cookies.
Variations on the Classic Recipe
Once you’ve made one batch, you’ll start thinking of twists. Here are tried-and-true variations that still keep the carbs in check:
Dairy free version
Swap butter with refined coconut oil and use dairy free sugar free chips. The texture stays tender. If you want a touch of buttery flavor, a drop of butter extract can help.
Pistachio eyes
Press a halved pistachio into the center instead of chocolate if you want a less sweet take. Dab a tiny dot of melted dark chocolate on the nut to mimic a pupil.
Matcha green eyes
Add 1 teaspoon matcha to the melted white chocolate for eerie green eyeballs. It gives a gentle earthy note without taking over.
Pumpkin spice batch
Fold in 1 teaspoon pumpkin pie spice to the dough. The warm spice makes the house smell like fall and plays great with the chocolate pupils. If pumpkin season is your thing, you might also love these cozy sides for dinner like cauliflower mash with keto gravy.
Almond joy vibe
Stir 2 tablespoons of finely shredded unsweetened coconut into the dough and use dark chocolate pupils. Finish with a tiny sprinkle of coconut on the eyeball after the chocolate sets.
Serving and Storage Suggestions
Keep them fresh and party ready
- Let the chocolate set fully before packing. A quick 5 minutes in the fridge is all you need.
- Store in an airtight container at room temp for up to 3 days, or refrigerate for a week.
- To freeze, arrange cookies on a sheet to harden, then store in a freezer bag up to 2 months. Thaw on the counter for 20 minutes before serving.
- For a party platter, layer parchment between stacks to protect the pupils and veins.
- Serve with black coffee or spiced tea for adults, or warm milk for kids. If you want a savory balance for the table, check out this easy dinner idea: keto crunchwraps. It keeps the night simple and fun.
These store well and travel easily, so they’re perfect for school events, potlucks, or movie night. If you’re feeding a mix of low carb and non-low carb friends, slice some apples and put out peanut butter for dipping alongside the plate. It makes the spread feel complete without extra work.
Common Questions
Can I use coconut flour instead of almond flour?
Not entirely. Coconut flour is very absorbent and would make the cookies dry. Stick to the blend above. A small swap, like 1 tablespoon more coconut flour if your dough is wet, is fine.
What sweetener works best?
Allulose bakes soft and avoids cooling. Erythritol blends also work, just be careful not to overbake since they can crisp more.
My dough is sticky. What do I do?
Chill it for 10 to 15 minutes. A quick chill firms the butter and makes rolling easy.
How do I keep the eyeballs from sliding?
Let the cookies cool fully, then use a tiny dot of melted chocolate as glue. Give them a couple minutes to set before moving.
Can I prep any parts ahead?
Yes. Make and chill the eyeballs on parchment a day ahead. Mix the dough and keep it covered in the fridge overnight, then scoop and bake when ready.
Your Cute and Creepy Cookie Game, Solved
There’s nothing like pulling a tray of fresh cookies from the oven and seeing those little eyes staring back. These Spooky Eyeball Keto Cookies check every box: low carb, buttery, and just plain fun to eat. If you want even more seasonal baking ideas after this, skim through this helpful guide on Spooky Eyeball Keto Cookies | KetoDiet Blog for extra technique tips and flavor riffs. And when you’re in a sweets mood beyond Halloween, add these to your rotation along with simple treats like my fat bombs or chewy sprinkle cookies so you’ve always got something satisfying without the sugar crash. Have fun with it, share a plate with your people, and enjoy every bite.
Spooky Eyeball Keto Cookies
Ingredients
Dry Ingredients
- 2 cups blanched almond flour
- 2 tablespoons coconut flour
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
Wet Ingredients
- 1/2 cup unsalted butter, softened (or coconut oil for dairy free)
- 1/2 cup granular allulose or erythritol blend
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 1 tablespoon cocoa powder (optional for a darker cookie)
Eyeball Decoration
- 1/2 cup sugar free white chocolate chips
- 1 tablespoon coconut oil
- a handful sugar free dark chocolate chips
- 1 tablespoon strained raspberry puree or a few drops of red natural food color
Instructions
Preparation
- Preheat the oven to 350°F. Line two baking sheets with parchment.
- In a bowl, whisk together the almond flour, coconut flour, baking powder, and salt. If using cocoa powder, whisk it in now.
- In another bowl, beat the softened butter and sweetener for 1 to 2 minutes until fluffy. Add the egg and vanilla, and beat again until smooth.
- Add the dry mixture into the wet mixture and stir just until a soft dough forms. If it feels sticky, refrigerate for 10 minutes.
- Scoop 1 tablespoon portions of dough, roll into balls, and place them on the baking sheet. Press each ball down gently to about 1/2 inch thick and make a small indent in the center.
Baking
- Bake for 9 to 11 minutes, just until the edges set and edges barely color. Let them cool to firm up.
Decorating
- Melt the white chocolate with coconut oil in 15-second bursts, stirring in between until smooth.
- Spoon or pipe small rounds onto parchment, about the size of a nickel. Press a dark chocolate chip in the center of each white round to create a pupil. Chill for 5 to 10 minutes to set.
- Once cookies have cooled, add a tiny dot of melted white chocolate to the center of each cookie and stick on an eyeball. Use red puree to draw thin ‘veins’ from the pupil.
