Halloween in our house means two things – costumes that barely survive the night and treats that disappear way too fast! Last year, my kids begged for something spooky and sweet that wouldn’t leave them bouncing off the walls. That’s how our favorite Keto Cheesecake Mummy Cookies were born – creepy enough to impress their friends but low-carb enough that I didn’t feel guilty letting them have seconds (or thirds!).
Picture this: buttery almond flour cookies with a blood-red cheesecake center, all wrapped up in creamy “bandages” of frosting. The first time we made them, my youngest squealed when the food dye transformed the filling from pale pink to monster-movie crimson. “It’s like edible fake blood!” he declared, which of course made his big sister pretend to faint dramatically on the kitchen floor. These cookies became our new Halloween tradition faster than you can say “trick or treat!”
What I love most? They’re sneaky-easy to make – the dough comes together in minutes, and the mummy bandages are just simple piped frosting. Even better, they’re packed with 3g protein per cookie and only 1g sugar, so you can enjoy that rich cheesecake flavor without the carb crash. Perfect for Halloween parties, lunchbox surprises, or just because you deserve a spooky little treat today!
Table of Contents
Table of Contents
Why You’ll Love These Keto Cheesecake Mummy Cookies
Trust me, these aren’t your average Halloween cookies – they’re the kind that disappear from the plate faster than kids spotting a full-sized candy bar! Here’s why they’ve become my go-to treat:
- Sneaky low-carb magic: With just 5g net carbs per cookie, you get all the fun without the sugar crash
- Creamy cheesecake surprise: That vibrant red filling? Pure velvety cheesecake goodness packed into every bite
- Too cute to spook: The mummy bandages make everyone smile – my kids fight over who gets to pipe them!
- Easier than carving pumpkins: Seriously, if I can make these with flour-covered kids “helping,” you’ve got this
- Secret protein boost: Almond flour and cream cheese mean each cookie delivers 3g protein
The best part? Nobody ever guesses they’re keto – they’re too busy reaching for another!
Ingredients for Keto Cheesecake Mummy Cookies
Gathering your ingredients is the first step to cookie magic – and trust me, having everything prepped makes the process so much smoother. Here’s what you’ll need (and yes, room-temperature ingredients really do matter here!):
For the Cookie Dough
- 1 cup Wholesome Yum almond flour – This brand gives the perfect fine texture
- 1/3 cup Wholesome Yum Coconut Flour – Don’t substitute with other brands – the absorbency varies!
- 1/2 cup Besti Monk Fruit and Allulose Powdered Sweetener – My secret for zero aftertaste
- 1/2 cup unsalted butter, softened – Leave it out 30 minutes beforehand (should indent easily when pressed)
- 1/4 tsp gluten-free baking powder – Just enough lift without puffiness
- 2 tsp pure vanilla extract – The good stuff, not imitation!
- 1/4 tsp xanthan gum – Crucial for binding these low-carb cookies
For the Cheesecake Filling
- 4 ounces cream cheese, room temperature – Full-fat only for that rich texture
- 1/3 cup Besti Monk Fruit and Allulose Powdered Sweetener – Same as the dough for consistent sweetness
- 1 egg yolk – Adds silkiness (save the white for breakfast!)
- 1/2 tsp pure vanilla extract
- Red food dye – About 10 drops for that perfect bloody hue
- Black food dye – Just 2-3 drops to deepen the red
For the Frosting
- 8 ounces cream cheese, room temperature – Yes, more cream cheese – it’s worth it!
- 1/2 cup butter, room temperature – Unsalted so you control the flavor
- 1 cup Besti Monk Fruit and Allulose Powdered Sweetener
- 1 tsp pure vanilla extract
- 1/4 cup heavy whipping cream – Makes the frosting pipeable
- Candy eyes (optional) – Because mummies need to see!
A quick tip from my messy experience: measure your food dyes over the sink unless you want pink countertops for a week!
Equipment You’ll Need
Don’t worry – you probably have most of this stuff already! Here’s the short list of tools that make these mummy cookies come together:
- Food processor – Makes the dough in seconds (or strong arms and a bowl if you’re feeling nostalgic!)
- 2 baking sheets – Because we bake in batches
- Parchment paper or silicone mats – Lifesavers for easy cleanup
- Serrated knife – Gives those clean cookie edges
- Piping bag with small tip – Or a zip-top bag with the corner snipped off
That’s it! No fancy gadgets required – unless you count excited kids as “special equipment.”
How to Make Keto Cheesecake Mummy Cookies
Okay, let’s get spooky! These cookies come together in four simple steps – I promise it’s easier than trying to keep glitter contained during craft time. Just follow along, and you’ll have a tray of adorable mummies before you know it!
Step 1: Prepare the Cookie Dough
First things first – grab that food processor (or your strongest stirring arm). Pulse together the almond flour, coconut flour, powdered sweetener, baking powder, and xanthan gum until they’re best friends. Now add that softened butter and vanilla – process until it looks like wet sand that suddenly holds together when you pinch it.
Here’s where patience comes in: shape the dough into a rectangular log (about 2 inches wide), wrap it tightly in plastic, and pop it in the freezer for exactly 30 minutes. Don’t skip this! I learned the hard way that soft dough makes sad, flat cookies. Set a timer and resist the urge to peek!
Step 2: Make the Cheesecake Filling
While the dough chills, let’s create that gorgeous bloody center. Beat the room-temperature cream cheese until it’s smooth – no lumps allowed! Add the sweetener, egg yolk, and vanilla, mixing until silky. Now for the fun part: start with about 10 drops of red food coloring, then add 2-3 drops of black. You’re aiming for that perfect horror-movie crimson – think fresh vampire bite, not pink lemonade!
Pro tip: If your filling looks too pink, add more red dye one drop at a time. It darkens as it sits, so don’t panic if it’s not instantly perfect.
Step 3: Assemble and Bake
Preheat your oven to 350°F and line those baking sheets with parchment. Now unwrap your chilled dough log and slice it into 18 rectangles with a serrated knife (about 1/4 inch thick). Arrange them 2 inches apart – they won’t spread much, but we need wiggle room for spreading the filling.
Use a small spoon to dollop about 1 teaspoon of filling onto each cookie, leaving a tiny border bare. This keeps the filling from oozing out during baking. Bake one sheet at a time for 8-10 minutes until the edges just start to golden. Let them cool completely – I mean it! Warm cookies crumble faster than a mummy in a sandstorm.
Step 4: Frosting the Mummies
The grand finale! Whip up your frosting until fluffy, then transfer it to a piping bag fitted with a small round tip (or a plastic bag with the corner snipped off). Pipe random crisscrossing lines over each cookie to create bandages – messy is good here! If using candy eyes, gently press them on while the frosting’s still soft.
Want extra drama? Reserve a tablespoon of frosting, tint it black with food dye, and pipe little “stitches” or “dirt” accents. Now step back and admire your edible works of art!
Tips for Perfect Keto Cheesecake Mummy Cookies
After making dozens of batches (some more successful than others!), I’ve picked up a few tricks to guarantee your mummy cookies turn out spook-tacular every time:
- Chill that dough! Skipping the freezer time leads to cookies that spread like ghostly puddles. 30 minutes is the sweet spot.
- Cool completely before frosting – I know it’s tempting, but warm cookies will crumble under your piping bag. Patience pays off!
- Food dye pro tip: Mix your red and black dyes in a separate bowl first to nail that perfect bloody shade before adding to the filling.
- Room temp is key – Cold cream cheese makes lumpy frosting. If you forget to soften it, microwave in 5-second bursts.
Remember – even “messy” mummies look intentional! The wonkier the bandages, the more character they have.
Storage and Serving Suggestions
These little mummies like to stay cool – just like their ancient Egyptian cousins! Store your cookies in an airtight container in the fridge, where they’ll stay fresh and delicious for up to 5 days. I like to tuck a piece of parchment between layers to keep those frosting bandages looking neat.
For the best texture, serve them chilled straight from the fridge – the cheesecake filling gets wonderfully firm. And here’s a fun trick: add those candy eyes right before serving if you’re worried about them sliding off in storage. My kids love “giving the mummies eyes” as their final decorating touch!
Nutritional Information
Let’s be real – we’re not eating these cuties for their health benefits, but it’s nice to know what you’re getting! Estimated per cookie (because let’s face it, nobody stops at one):
- 180 calories – Most from that glorious almond flour and cream cheese
- 16g fat – The good kind that keeps you full
- 5g total carbs (3g net carbs) – Magic number for keto!
- 3g protein – Sneaky bonus from almond flour
Remember, nutrition can vary slightly based on exact ingredients – but these numbers are way better than traditional sugar bombs!
Frequently Asked Questions
I’ve gotten so many questions about these adorable little mummies – here are the answers to the ones that pop up most often:
Can I use liquid sweetener instead of powdered?
I don’t recommend it for this recipe – the powdered sweetener helps give structure to both the cookie dough and frosting. Liquid versions can make everything too soft. If you must, reduce other liquids slightly, but expect texture changes.
How can I make these nut-free?
Swap the almond flour for sunflower seed flour (same measurement) – it bakes up just as tender! Just know your cookies will have a slightly earthier flavor. And maybe call them “zombie cookies” to explain the greenish tint from the sunflower seeds!
My filling turned out pink instead of red – help!
Been there! Gel food coloring works better than liquid for vibrant shades. Start with more red than you think (15+ drops), then add black one drop at a time until it deepens. The color develops as it sits too.
Can I freeze keto mummy cookies?
Absolutely! Freeze unfrosted cookies for up to a month. Thaw in the fridge, then add frosting. The cheesecake filling freezes beautifully – just give it a quick stir after thawing.
No candy eyes – what can I use?
Get creative! Pipe black frosting dots, use mini chocolate chips upside down, or even tiny bits of sliced almond. My kids once used black sesame seeds – instant “spooky mummy freckles!”
Share Your Creations!
I’d love to see your mummy masterpieces! Snap a photo of your spooky cookies and tag @FrostyRecipes – nothing makes me happier than seeing your kitchen adventures come to life! You can also follow us on Facebook for more fun recipes.
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Spooky Keto Cheesecake Mummy Cookies in 30 Minutes
Keto Cheesecake Mummy Cookies are a fun and delicious low-carb treat perfect for Halloween or any occasion. These cookies feature a buttery almond and coconut flour base, a vibrant red cheesecake filling, and a creamy frosting that resembles mummy bandages.
- Total Time: 1 hour 30 minutes
- Yield: 18 cookies 1x
Ingredients
- 1 cup Wholesome Yum almond flour
- 1/3 cup Wholesome Yum Coconut Flour
- 1/2 cup Besti Monk Fruit and Allulose Powdered Sweetener
- 1/2 cup unsalted butter, softened
- 1/4 tsp gluten-free baking powder
- 2 tsp pure vanilla extract
- 1/4 tsp xanthan gum
- 4 ounces cream cheese, room temperature
- 1/3 cup Besti Monk Fruit and Allulose Powdered Sweetener
- 1 egg yolk
- 1/2 tsp pure vanilla extract
- Red food dye
- Black food dye
- 8 ounces cream cheese, room temperature
- 1/2 cup butter, room temperature
- 1 cup Besti Monk Fruit and Allulose Powdered Sweetener
- 1 tsp pure vanilla extract
- 1/4 cup heavy whipping cream
- Candy eyes (optional)
Instructions
- Place the almond flour, coconut flour, powdered sweetener, baking powder, and xanthan gum in a food processor and pulse a few times to combine. Add 1/2 cup softened butter and process until a smooth dough is made.
- Remove the dough from the food processor and roll it into a rectangular log and wrap it in cling wrap. Place the dough in the freezer for about 30 minutes.
- Preheat the oven to 350 degrees F.
- Place parchment paper or a silicone mat on 2 baking sheets.
- In a medium bowl, combine the first four ingredients for the cheesecake layer.
- Add enough of the red food dye to make the mixture a deep red and combine. Then add just a few drops of the black food dye. You want to try to get a blood-red color. Combine and set aside.
- Remove the dough from the freezer and unwrap it. Using a sharp serrated knife, slice the dough into 18 rectangular cookies.
- Arrange the rectangles, spaced apart on prepared baking sheets, and spread cheesecake filling onto each rectangle, trying to leave a slight edge on all sides uncovered.
- Place one baking sheet in the refrigerator, place the other in the preheated oven and bake for 8 to 10 minutes, or until the cookies begin to turn golden brown around the edges.
- Remove the baking sheet from the oven and set it aside to cool. Place the remaining baking sheet in the oven and bake as before.
- Allow the cookies to cool completely before handling them. They are very soft and crumbly while they are warm.
- Meanwhile, in a medium bowl, combine the ingredients for the frosting. If not using the candy eyes, reserve a couple of tablespoons of the frosting to add black food coloring to.
- Place the white frosting into a piping bag with a small ribbon piping tip or plastic food bag and snip the corner off for piping.
- Once the cookies have completely cooled carefully pipe “bandages” crisscrossing the cookie.
Notes
- Store cookies in an airtight container in the refrigerator for up to 5 days.
- For a firmer texture, chill the cookies before serving.
- Adjust the amount of food coloring to achieve your desired shade of red.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 1g
- Sodium: 75mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
