Today, I’ve got a special treat that’s sure to satisfy any chocolate lover’s cravings! You really need to make these fudgy, rich keto brownie truffles coated in dark chocolate and crunchy macadamias. If you’ve been following my recipes, you know I’m a big fan of RxSugar Allulose, especially their keto-friendly, sugar-free brownie mix. It’s so easy; all you need is water to make delicious, guilt-free brownies!

These brownies are fantastic on their own, but I wanted to take them up a notch by turning them into these decadent truffles. With just a few simple steps, you can enjoy a low-carb dessert that feels truly indulgent without any of the sugar.

Key Ingredients & Easy Swaps

To make these truffles just right, here are some key ingredients and a few simple swaps you can use to customize the flavor:

  • RxSugar Keto Brownie Mix: The star of this recipe, RxSugar's Keto Brownie Mix (use this link to het 20% off) makes it easy to keep things low-carb and sugar-free. All you need is water to prepare the brownies, so it’s super convenient!
  • Mascarpone or Cream Cheese: Adds creaminess and helps bind the truffles. You can use either mascarpone for a richer taste or cream cheese for a slightly tangier twist. For a dairy-free option, use thick coconut cream.
  • Macadamia Nuts: For a delicious crunch, crushed macadamias add the perfect texture and taste to the truffles. If you’d like to try other flavors, swap them out for crushed pistachios, pecans, or toasted shredded coconut. Roasted nuts or coconut can give an even deeper flavor, and for a unique twist, try freeze-dried berries.
  • Dark Chocolate: For the chocolate coating, use 100% dark chocolate to keep the sugar low. For a milder coating, blend 3 oz of 100% chocolate with 1 oz of cacao butter.
  • Optional Flavor Variations: Add-ins like orange zest, vanilla, cinnamon, or peppermint extract can bring out festive flavors. You can also add a splash of rum, whiskey, or bourbon for a festive taste.

Can I use homemade brownie mix?

If RxSugar brownie mix isn’t available in your area, you can use this keto brownie mug cake recipe as a substitute. Simply triple the recipe to get a similar amount to use in this truffle recipe.

Tips for Making the Perfect Brownie Truffles

For the best truffles, here are a few essential tips:

  • Gentle Cooking: Chocolate can burn easily, so use low heat settings if microwaving. For best results, microwave at half power, rotating the bowl a quarter turn every 30 seconds if your microwave doesn’t have a rotating plate.
  • Extra Crunch Options: For added texture, you can mix in extra chopped nuts or chocolate chunks before coating the truffles.
  • Oven Option: If you prefer to use the oven instead of the microwave, bake the brownie mixture at 175°C (350°F) fan-assisted, or 195°C (380°F) conventional for about 15 minutes. If using a smaller, deeper dish, you may need to adjust the baking time slightly as it will take longer to cook through and set.
  • Roasting Macadamias: If you choose roasted macadamias for coating, keep in mind that macadamias are more resilient than most nuts. They can be roasted at 300°F (150°C) without causing significant oxidation to their fats, unlike walnuts, which are best kept below 265°F (130°C). You can learn all about macadamia nuts in this post.

Storage Tips

Store these truffles in an airtight container in the fridge for up to 1 week to keep them fresh and maintain their texture. For longer storage, place the truffles in a freezer-safe container and freeze for up to 3 months. Thaw them in the refrigerator for a few hours before serving.

These truffles are best enjoyed chilled or at room temperature—perfect for a quick, grab-and-go treat!

Recipes with Allulose You Will Love

If you’re loving these brownie truffles, here are some more low-carb recipes using allulose that make fantastic treats and pair perfectly with a keto lifestyle.

Preparation time

Hands-on:    20 minutes
Overall:      1 hour

Nutritional values (per serving, 1 truffle)

Total Carbs 3.6 grams
Fiber 2.3 grams
Net Carbs 1.3 grams
Protein 3 grams
Fat 10.5 grams
of which Saturated 4.9 grams
Energy 117 kcal
Magnesium 21 mg (5% RDA)
Potassium 63 mg (3% EMR)

Macronutrient ratio: Calories from carbs (5%), protein (11%), fat (84%)

Ingredients (makes 15 truffles)

Instructions

  1. In a medium bowl, mix the RxSugar brownie mix with water until smooth. Pour the mixture into a large ramekin or silicone baking tray. Microwave on half power (500 W) for 3 to 4 minutes, checking every minute.
  2. Carefully remove from the microwave and transfer to a mixing bowl. Let the brownie mixture cool completely.
  3. Once cooled, add mascarpone (or cream cheese) to the brownie mixture, stirring until fully combined. Place the bowl in the fridge to chill for 30 minutes. Then, use a cookie scoop or dampened hands to shape into 15 truffles, about 20 g (0.7 oz) each. Arrange the truffles on a tray and freeze for at least 30 minutes, or up to 1 hour.
  4. While the truffles chill, melt the dark chocolate in a double boiler or in a glass bowl over a saucepan of simmering water, stirring until smooth. Let it cool slightly before coating, as overly warm chocolate may not coat evenly.
  5. Remove truffles from the freezer. Using a skewer or fork, dip each truffle into the melted chocolate, spooning over the chocolate to coat evenly. Rotate the truffle gently as the chocolate begins to set, then dip into the crushed macadamias. If any chocolate remains, drizzle it over the truffles. Remove the skewer and cover the hole with a dab of chocolate.
  6. Place each coated truffle on a tray lined with greaseproof paper and refrigerate for at least 15 minutes before serving. Store in the fridge for up to a week or freeze for up to 3 months.


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Keto Chocolate Brownie Truffles

Missing scalloped potatoes on a low-carb or keto diet? This recipe brings you all the creamy, cozy flavors you crave, with a French twist inspired by gratin dauphinois! By using kohlrabi—a mild, neutral-tasting veggie that soaks up the rich, velvety sauce beautifully—you’ll get the same luxurious texture without the carbs.

If you’re looking to mix things up, other low-carb veggies like rutabaga, turnips, celeriac, jicama, or chayote work great too, each adding a unique twist to this classic comfort food. In fact, I made a version with rutabaga (swede) several years ago.

This keto scalloped “potato” dish pairs well with almost any main course, making it perfect for holiday dinners, family gatherings, or cozy weeknights at home.

Why You’ll Love This Recipe

  • Keto-Friendly Comfort Food: All the cozy vibes of scalloped potatoes, without the carbs.
  • Simple Ingredients: Only a handful of basics needed—no fancy ingredients here.
  • Customizable: If kohlrabi isn't in season, use other potato swaps like rutabaga (swede) or turnips.
  • Perfect for Any Occasion: Great as a side for holidays or an easy weeknight meal.
  • Easy to Reheat: Stays creamy and delicious, even as leftovers.

Key Ingredients & Swaps

This recipe uses just a few simple ingredients that create a creamy, flavorful side dish. Here’s a quick breakdown, plus some low-carb swap options:

  • Kohlrabi: The star of the dish! Kohlrabi has a mild, neutral taste and a firm, slightly crisp texture that softens beautifully when cooked. It’s an ideal low-carb potato substitute, but you can also use other keto-friendly veggies like rutabaga, turnips, celeriac, jicama, or chayote if you want to change things up.
  • Heavy Cream: Provides richness and that classic creamy texture. For a dairy-free option, you could try coconut cream, though it will alter the taste.
  • Butter or Ghee: Adds depth and richness. Both work well, so feel free to use whichever you prefer.
  • Egg Yolks: These help thicken the sauce. They’re essential for that creamy, custard-like consistency, so no skipping!
  • Onion and Garlic Powder: Simple seasonings that add a savory boost without overpowering. You can adjust these to taste, or try a dash of nutmeg for a warm twist.
  • Fresh Herbs: Parsley, chives, or spring onions are optional but add a fresh, bright flavor to the finished dish.

Tips for Making the Perfect Low-Carb Scalloped Potatoes

These tips will help you get that perfect creamy texture and flavor every time:

  • Slice Evenly: Aim for thin, even slices of kohlrabi so they cook at the same rate.
  • Cook Before Baking: Boiling the kohlrabi until just tender ensures it bakes evenly and absorbs more flavor. Do not skip this step as the topping would burn before the kohlrabi gets tender.
  • Temper the Egg Yolks: When adding hot cream to the yolks, go slowly to prevent curdling. This step gives the sauce a smooth, custard-like texture.
  • Bake Until Golden: Look for a lightly golden top and bubbly edges to know it’s done.
  • Let It Cool a Bit: Allow the dish to cool for a few minutes before serving.

Storage and Serving Tips

To store, let the scalloped kohlrabi cool completely, then cover and refrigerate for up to 5 days. For best results, reheat in the oven at 350°F (175°C) for about 15-20 minutes, or until warmed through. You can also reheat in the microwave in 30-second intervals until hot, though the oven will keep the texture creamier.

Serving Suggestions

This low-carb scalloped “potatoes” dish pairs wonderfully with a variety of mains and sides, making it a versatile choice for any meal. Here are a few great options to try it with:

Preparation time

Hands-on:    20 minutes
Overall:      1 hour

Nutritional values (per serving, about 225 g/ 8 oz)

Total Carbs 12.6 grams
Fiber 5.9 grams
Net Carbs 6.7 grams
Protein 5.6 grams
Fat 28 grams
of which Saturated 17 grams
Energy 319 kcal
Magnesium 37 mg (9% RDA)
Potassium 631 mg (32% EMR)

Macronutrient ratio: Calories from carbs (9%), protein (7%), fat (84%)

Ingredients (makes 5 servings)

  • 4 kohlrabi (1 kg/ 2.2 lbs)
  • 1 tbsp butter or ghee (15 g/0.5 oz)
  • 1 1/4 heavy whipping cream (300 ml/ 10 fl oz)
  • 1/2 cup water (60 ml/ 2 fl oz)
  • 3 large egg yolks
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • salt and pepper, to taste
  • fresh herbs such as parsley, chives or spring onions, to serve

Instructions

  1. Peel the kohlrabi. Cut it in half and then cut into thin slices, about 1/2 cm (1/4 inch) each.
    Note: You'll need about 4 pieces, 1 kg/2.2 lbs kohlrabi to get about 800 g/1.76 lbs peeled kohlrabi.
  2. Place the kohlrabi slices in a pot filled with salted water. Bring to a boil over medium-high heat. Once boiling, reduce the heat, cover with a lid, and cook for about 20 to 25 minutes, or until tender.
    Note: If using any other potato alternatives like rutabaga, turnips, or celeriac, cooking time will vary so make sure to start checking after 10 and 15 minutes.
  3. Once the kohlrabi has cooked, take off the heat and drain. Remove the lid and set aside to cool down. Once cool enough to touch, fold the slices vertically into a medium-sized baking dish (at least 1.5 to 2-quart/liter casserole dish). Preheat the oven to 190 °C/ 375 °F (fan assisted), or 210 °C/ 410 °F (conventional).
  4. Meanwhile, prepare the creamy sauce. In a small bowl, whisk the egg yolks, onion powder, and garlic powder. Season with a pinch of salt and pepper.
  5. Place the butter, cream, and water in a saucepan. Bring to a boil over medium-high heat. Once foam starts to form, take off the heat.
  6. While the cream mixture is still hot, use a ladle to gradually temper the hot cream into the egg yolk mixture, whisking constantly to avoid curdling. When you have added about half of the cream mixture, return everything into the pot with the remaining cream mixture, whisk vigorously, and cook until it reaches 70 °C/ 160 °F (about 5 minutes).
  7. Pour the hot cream mixture over the kohlrabi slices.
  8. Place in the oven and bake for 25 to 30 minutes, until the cream is set and caramelized. Bake longer if you prefer more browning on top.
  9. Remove from the oven and set aside to cool. Serve as a side with roasted meat, fish, or seafood. Optionally, sprinkle with fresh herbs such as parsley, chives, or spring onions. To store, let it cool down and refrigerate for up to 5 days. Reheat in the oven or microwave.


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The Best Low-Carb Scalloped "Potatoes"

Halloween is the perfect time to try something different, and this Whole Baked Masala Cauliflower fits right in! With its rich, spiced coating and a look that’s kind of creepy (but in a good way), it’s a great way to bring some flavor to the table. Whether you’re hosting a spooky dinner or just want a new side dish, this cauliflower is easy to make, low-carb, and seriously tasty.

Key Ingredients & Swaps

This recipe keeps things simple but flavorful with a few key ingredients. Here’s what you’ll need and some ideas for easy swaps:

  • Cauliflower: The whole head of cauliflower is the base. If you prefer, you can use a smaller one, but adjust the cooking times to avoid overcooking.
  • Soft Cheese: Soft goat cheese adds a nice tang, but cream cheese is a great swap if you prefer something milder.
  • Tomato Paste: If you don’t have tomato paste (tomato puree), a thick tomato sauce could work.
  • Spices: Garam masala and curry powder bring in the classic masala flavors. You can adjust the spice level by using mild or hot curry powder. Don't have garam masala? A blend of cumin, coriander, and a little cinnamon will do the trick.
  • Olive Oil: You could swap it for avocado oil or melted ghee.
  • Herbs: Fresh parsley or cilantro are perfect to sprinkle on top, but you can use other fresh herbs you like, such as mint or chives, to change the flavor profile.

Tips for Making the Perfect Whole Baked Cauliflower

To get the best results with this dish, here are a few simple tips:

  • Don’t skip the steaming. Steaming the cauliflower first ensures it’s tender all the way through without drying out in the oven. Aim for crisp-tender when steaming, so it holds its shape while roasting.
  • Let the cauliflower cool a bit before marinating. This helps the cheesy masala coating stick better and not slide off.
  • Use a generous coating of the marinade. Make sure the cauliflower is completely covered with the spiced cheese mixture to maximize flavor and prevent it from drying out.
  • Broil for extra color. If you want an even crispier top, broil the cauliflower for the last few minutes of baking, but keep an eye on it so it doesn’t burn.
  • Play with the spice level. Adjust the curry powder or garam masala to your heat preference. For a spicier kick, you can add chili powder or fresh chopped chilies to the marinade.

Flavor Variations

Here are 10 Flavor Variations you can try for Whole Roasted Cauliflower:

  • Buffalo Cauliflower: Toss the cauliflower in buffalo sauce before roasting for a spicy, tangy kick. Serve with ranch or blue cheese dressing.
  • Lemon & Herb: Use a mixture of lemon juice, olive oil, garlic, and fresh herbs like rosemary, thyme, and parsley for a light, refreshing flavor.
  • Smoky Paprika: Mix smoked paprika, garlic powder, olive oil, and a touch of cumin for a deep, smoky flavor.
  • Garlic Parmesan: Coat the cauliflower with garlic, olive oil, and grated Parmesan for a savory, cheesy crust.
  • Tahini & Za’atar: Drizzle with tahini sauce and sprinkle with za’atar seasoning for a Middle Eastern-inspired variation.
  • Harissa Roasted: Spread a mix of harissa paste and olive oil for a bold, spicy North African twist.
  • Coconut Curry: Use coconut milk and curry paste for a creamy, tropical flavor that pairs well with cilantro and lime.
  • Honey/Maple Mustard Glazed: Combine allulose-based, honey or maple flavored syrup, Dijon mustard, and olive oil for a sweet and tangy glaze that caramelizes beautifully. I love RxSugar Allulose syrup - get 20% off by using this link (affiliate link) or by using the code KETODIET20 at checkout.
  • Chimichurri Cauliflower: Top the roasted cauliflower with a fresh chimichurri sauce made of parsley, garlic, olive oil, and red pepper flakes.
  • Pesto Crusted: Coat the cauliflower in a basil pesto or sun-dried tomato pesto for a rich, Italian-inspired finish.

Serving Suggestions

When it comes to serving, this Whole Baked Masala Cauliflower is versatile. It makes an excellent side dish, pairing well with grilled meats like chicken, lamb, or beef. For those looking for a lighter, low-carb option, it’s a great alternative to heavier sides like potatoes or rice.

If you prefer to serve it as a vegetarian main dish, a dollop of sour cream or a simple yogurt sauce on the side works wonderfully. You could also pair it with a fresh salad to keep the meal balanced. For a little extra texture and crunch, try sprinkling some toasted nuts or seeds, such as almonds, sesame, or pumpkin seeds, on top after baking.

Here are a few meat dishes to serve this whole baked masala cauliflower with:

Storage Tips

For storage, leftovers can be kept in an airtight container in the fridge for up to 3-4 days.

When you’re ready to reheat, the best method is to pop it back in the oven at 350°F (175°C) for about 10-15 minutes until warmed through. Microwaving is an option, but it may result in a softer texture.

If you want to freeze it, wrap the cauliflower tightly and store it in a freezer-safe container for up to 2 months. While reheating from frozen is possible, keep in mind that the texture will be softer than when freshly made.

Preparation time

Hands-on:    10 minutes
Overall:     1 hour

Nutritional values (per serving, 1/6th whole cauliflower)

Total Carbs 10 grams
Fiber 4 grams
Net Carbs 6 grams
Protein 9.7 grams
Fat 12.1 grams
of which Saturated 5.7 grams
Energy 177 kcal
Magnesium 35 mg (9% RDA)
Potassium 567 mg (28% EMR)

Macronutrient ratio: Calories from carbs (14%), protein (23%), fat (63%)

Ingredients (makes 6 servings)

  • 1 large cauliflower (1 kg/ 2.2 lbs)
  • 200 g soft goat's cheese or cream cheese (7.1 oz)
  • 4 tbsp tomato paste (60 g/ 2.1 oz)
  • 4 tbsp extra virgin olive oil (ml)
  • 1 1/2tsp garam masala
  • 1 1/2 tsp mild or hot curry powder
  • 1 tsp onion granules or 1/2 tsp onion powder
  • 1/2 tsp ground black pepper
  • 1 tsp sea salt
  • fresh parsley or cilantro, to serve

Instructions

  1. Start by steaming the whole cauliflower. To do this, place it in a steamer basket over a pot of simmering water, cover with a lid, and steam for 8 to 10 minutes until it's crisp-tender. If you don't have a steamer, you can place the cauliflower directly in a pot with about an inch of water, cover, and steam it that way. Once it's done, remove it from the heat and take off the lid to let the steam escape. Allow the cauliflower to cool on a chopping board until it's at about room temperature.
  2. While the cauliflower cools, mix the goat's cheese (or cream cheese), tomato paste, olive oil, garam masala, curry powder, onion granules (or powder), black pepper, and sea salt in a bowl using a fork or spatula until you have a smooth marinade.
  3. Preheat your oven to 400°F (200°C) for fan-assisted or 425°F (220°C) for conventional ovens. Once the cauliflower is cool enough to handle, cover it generously with the cheesy masala marinade, making sure to coat every part evenly.
  4. Place it on a baking tray lined with parchment paper.
  5. Roast the cauliflower in the oven for 30 to 35 minutes, until the coating is golden and slightly crispy. Remove it from the oven and allow it to cool for a few minutes before slicing.
  6. Serve warm as a side with your favorite meat dish, or enjoy it as a light meal with a dollop of sour cream or a fresh salad.


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Whole Baked Masala Cauliflower

Looking for some spine-tingling treats to make your Halloween party both spooky and keto-friendly? We’ve rounded up 25 eerily delicious recipes that are low in carbs but big on flavor. From creepy crawly deviled eggs to chocolatey concoctions that scream “boo,” there’s something here for every ghost and goblin. Whether you're hosting a haunted gathering or just in the mood for some festive fun, these recipes will make sure you don’t miss out on the Halloween excitement—all while sticking to your keto lifestyle!

Spooky Keto Chocolate Mug Cake

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When you need a quick and spooky treat, this keto chocolate mug cake is perfect for satisfying those midnight cravings. Ready in just minutes, it's rich, chocolatey, and topped with a creepy twist—perfect for Halloween! The best part? It’s single-serve and super easy to make in the microwave!

Keto Pastry Snakes

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These Keto Pastry Snakes are a fun, spooky twist on traditional pastries! With a crisp, buttery crust and a playful snake shape, they’re sure to slither into the spotlight at your Halloween spread. Plus, they’re low-carb and perfect for dipping into your favorite keto-friendly sauces—a creepy and delicious way to stay festive without the blood sugar spike.

Keto Black Chocolate Hearts

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Dark, mysterious, and oh-so-decadent, these Keto Black Chocolate Hearts are the perfect Halloween treat with a twist. Made with rich, velvety chocolate, they’re a spooky yet satisfying bite for everyone who is trying to keep their carbs low. The eerie black color adds an extra layer of Halloween magic, making them both a treat for the eyes and the taste buds—without any of the guilt!

Spooky Keto Chocolate Chaffles

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These Spooky Keto Chocolate Chaffles take your waffle game to the dark side! With rich cocoa flavor and a crispy texture, they’re perfect for a spooky breakfast or snack. Top them with creamy "skeletons" or “spider webs” (or just your favorite low-carb toppings) for a fun, keto-friendly Halloween treat that’ll be a hit with both kids and adults.

Keto Chocolate & Mint Cheesecake Fluff

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This Keto Black Chocolate & Mint Cheesecake Fluff is creamy, light, and has just the right kick of mint. It’s an easy, no-bake treat that’s perfect for Halloween without going overboard. Whip it up in minutes for a refreshing and fun dessert that fits right into your low-carb goals.

Halloween Cheesecake Keto Brownies

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These Halloween Cheesecake Keto Brownies combine the best of both worlds—rich, fudgy brownies topped with a creamy cheesecake layer. The spooky green top makes them a festive addition to any Halloween gathering, while keeping things low-carb and delicious.

Keto Sausage Mummies

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These Keto Sausage Mummies are a fun and savory treat that’s perfect for any spooky celebration. Wrapped in super simple low-carb dough and baked to golden perfection, they’re a great finger food for parties or just a fun snack at home. With their adorable mummy look, they’ll be a hit with both kids and adults—without breaking your keto goals!

Sugar-Free Sour Jelly Worms

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These Sugar-Free Sour Jelly Worms are the ultimate creepy-crawly snack for your Halloween spread. They're tangy, chewy, and perfectly sour—without any of the sugar. Whether you're decorating a dessert or just want a fun snack without all the sugar, these jelly worms are sure to add a spooky touch to your holiday treats!

Creepy Eyeball Deviled Eggs

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Turn a classic appetizer into a spooky treat with these Creepy Eyeball Deviled Eggs! They’re creepy to look at but tasty to eat, featuring a simple, flavorful filling with a fun eyeball design. Perfect for adding some eerie flair to your Halloween table while staying low-carb and keto-friendly.

Keto Oreo Cookies

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These Keto Oreo Cookies bring a low-carb twist to a classic favorite! With their dark, crisp chocolate cookies and creamy green filling, they’re just as satisfying as the original but totally keto-friendly. Perfect for Halloween or anytime you're craving something sweet without the sugar overload. Bonus: they’re great for dunking, too!

Spooky Spiced Carrot Jellies

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These Spooky Spiced Carrot Jellies are a fun twist on Halloween treats! Made with a hint of warming spices and a bit of carrot sweetness, they’re a unique low-carb option for your holiday table. Their bright color and jelly texture make them a perfect spooky addition to your keto-friendly party. make them as festive as they are tasty—perfect for adding a spooky touch to your keto-friendly party.

Spooky Blackberry Jelly Bats

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These Spooky Blackberry Jelly Bats are a fun, fruity addition to your Halloween lineup! With a subtle blackberry flavor and cute bat shape, they’re sure to be a hit at any gathering. Their low-carb recipe makes them a great option for anyone looking for something festive and tasty.

Low-Carb Monster Fingers

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These Low-Carb Monster Fingers are as spooky as they are tasty! Shaped like creepy fingers and topped with "nails," they’re a fun, savory treat perfect for any Halloween gathering. Made with keto-friendly ingredients, these finger foods keep things festive without the carbs, making them a hit at any party or snack table.

Low-Carb Black Heart Cupcakes

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These Low-Carb Black Heart Cupcakes are a dark and delicious addition to your spooky treats! With rich, chocolatey flavor and an eerie black color, they’re perfect for Halloween festivities. Best of all, they’re completely sugar-free and gluten-free, so you can enjoy a festive dessert without worrying about the carbs.

Low-Carb Mascarpone Mousse with Blackberry and Star Anise Sauce

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This Low-Carb Mascarpone Mousse with Blackberry and Star Anise Sauce is both delicious and spooky, thanks to its "bloody" red sauce. The creamy mascarpone pairs perfectly with the fruity blackberry and a hint of star anise for a fun twist. It’s easy to make and a great option when you want to add something a little different to your Halloween spread.

Spooky Chorizo Olive Eyeballs

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These Spooky Chorizo Olive Eyeballs are a creepy snack that’s perfect for Halloween parties. With spicy chorizo and green olives, they’re packed with flavor and shaped like eyeballs for that extra spooky touch. Best of all, they’re low-carb and easy to make, so you can whip them up quickly for your next gathering!

Keto Monster Cookies

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These Keto Monster Cookies are a fun way to get into the Halloween spirit! Decorated with playful "monster eyes," they’re sure to be a hit with both kids and adults. Whether for parties or just a spooky snack at home, these cookies bring all the fun without the extra sugar.

Low-Carb Tahini Swirl Cookies

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These Low-Carb Tahini Swirl Cookies combine nutty tahini and rich chocolate into one spooky, tasty treat. Their fun swirl design makes them perfect for Halloween, adding a little flair to your snack table. Great for parties or just a quick treat to celebrate the season!

Spooky Eyeball Keto Cookies

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These Spooky Eyeball Keto Cookies are fun and just the right amount of creepy! With their eerie eyeball design, they’ll bring plenty of Halloween spirit to your snack table. Full of flavor and low-carb, they’re a great addition to your festive treats.

Low-Carb Black Widow Cocktail

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This Low-Carb Black Widow Cocktail has a striking, blood-red color that’s perfect for Halloween. Its refreshing flavors and spooky look make it a great addition to your Halloween celebrations, minus the sugar. A fun and festive drink to enjoy during the spooky season!

Spooky Ghost Low-Carb Pizza

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This Spooky Ghost Low-Carb Pizza is a fun, festive way to bring some Halloween spirit to your meal. With creepy toppings and a low-carb crust, it’s perfect for a spooky family dinner or a party treat that everyone will love!

Low-Carb Witch Hat Cookies

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These Low-Carb Witch Hat Cookies are festive, fun, and way healthier than most Halloween treats! Shaped like pointy witch hats, they add a fun vibe to your Halloween treats—though we’ve heard some people think they look more like nipples! Either way, they’re a delicious and quirky addition to your spooky snack lineup, without the carbs.

Keto Chocolate Eyeballs

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These Keto Chocolate Eyeballs are a spooky, bite-sized treat perfect for Halloween! With a rich chocolate center and a creepy eyeball design, they’re fun to look at and delicious to eat. A great addition to your Halloween treats without the extra carbs.

Keto Black Spaghetti Pasta Noodles

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These Keto Black Spaghetti Pasta Noodles are the ultimate spooky dinner! Their eerie black color makes them perfect for a Halloween-themed meal, and they’re low-carb too. Just pair them with your favorite sauce for a delicious, hauntingly fun dinner.

Low-Carb Spiderweb Cupcakes

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These Low-Carb Spiderweb Cupcakes are both spooky and delicious! Topped with a fun spiderweb design, they’re a great addition to any Halloween celebration. The best part? They’re keto-friendly, so you can enjoy a festive treat without the sugar rush. Perfect for parties or a fun family dessert!



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Spooky & Low-Carb: 25 Halloween Recipes You’ll Love

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