Low Carb Halloween Vampire Cookie Sandwiches

Wow a crowd or just yourself with this festive Keto Halloween cookie recipe! Vampire cookie sandwiches are cookies filled with a sweet filling dyed red and decorated with almonds. Each sandwich looks like a little mouth with vampire fangs to bring out the child in anyone. These cookies are chocolate and almond flavored. Inside each cookie sandwich is a Keto cream cheese fluff flavored with vanilla and more almond. You’ll use completely unsweetened, natural cocoa powder and exclusively Keto-friendly sweeteners. If you find the recipe to be a little time-consuming, break it up into sections. You can make the cookies and cream cheese fluff at different times and then assemble the cookie sandwiches at another time. Enjoy them cold or frozen!

Using Food Coloring In The Recipe

To make this Keto Halloween recipe perfect for the occasion, food coloring is used to complete the vampire look of the cookie sandwiches. However, using food coloring is entirely optional and is not included in the ingredient list. You will need black and red food coloring if you choose to use it. Please note that because food coloring includes alcohol, using excess amounts can cause your recipe to become dry.

Enjoy This Keto Halloween Cookie Recipe Year Round

If you like the taste of these Keto cookie sandwiches, you can un-Halloween them to enjoy them all year long. Omit any food coloring to leave you with natural-toned cookies and cream cheese fluff. You can press the cookie sandwiches into crushed or sliced almonds without arranging the pieces to look like teeth. During the summer, freeze the cookie sandwiches if you want the cream cheese fluff to taste just like ice cream!

Net Carbs

6.4 g
Fiber

6.4 g
Total Carbs

13.8 g
Protein

10.2 g
Fats

25 g

297 cals

Quantity

Serving Size

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Almond flour

0.5 cup
Coconut flour

0.13 cup
Cocoa powder

2 tbsp
Salt

0.13 tsp
Baking powder

0.5 tsp
Raw egg, white

2 large
Cream of tartar

0.25 tsp
Cream Heavy Whipping

0.25 cup
Vanilla extract

0.5 tsp
Powdered Erythritol (Icing Sugar)

1 tsp
Liquid stevia

10 Drop
Cream cheese

2 oz
Cocoa powder

2 tbsp
Almond extract

0.25 tsp
Almonds, sliced

1 g
Slivered Almonds

1 g

Step 1

Make the cookie dough by sifting almond flour, coconut flour, cocoa powder, salt, and baking powder together in a large mixing bowl. Set it aside, then add two room temperature egg whites to a stand mixer. Whip the egg white until frothy, then add the cream of tartar to the stand mixer. Continue whipping until you have stiff peaks. If you want the cookies to have a darker appearance (as photographed), you can mix black food color into the egg whites, but this is optional.
Step 2

Use a spatula to fold the egg whites into the mixing bowl of dry ingredients. Continue folding gently until the dry ingredients have completely absorbed the egg whites and you have a sticky dough. You can chill the dough in your refrigerator if the dough is extra-sticky. Turn on an oven to preheat to 325 degrees and line a baking sheet with parchment paper. Portion the dough into 4-tablespoon portions, and roll each portion into a ball in your hands. Press each ball into a flat cookie, no more than ½”-thick on the parchment paper.
Step 3

Bake the tray of cookies for 15-17 minutes. For doneness, the cookies should easily release from the parchment paper and they will have a soft texture with slightly firmer edges. Let the cookies cool entirely before slicing each cookie into halves. Then, set the cookies aside. These will be the “mouth” of the cookie sandwich.
Step 4

While the cookies are baking, make the cream cheese fluff cookie filling in a clean stand mixer with a whip attachment. Whip cold heavy cream at high speed until a whipped cream forms. Next, whip in vanilla extract, powdered sugar substitute, and liquid stevia. Transfer the whipped cream to a separate bowl and keep it in your refrigerator.
Step 5

Now, add softened cream cheese to your stand mixer fitted with a paddle attachment. Mix the cream cheese at high speed until the cream cheese is entirely lump-free, smooth, and creamy. Mix cocoa powder and almond extract into the cream cheese on high speed, then turn the speed down lower and mix the whipped cream into the cream cheese. From here, you may mix red food coloring into the cream cheese fluff, but this is optional. Chill the cream cheese fluff in your refrigerator for at least 30 minutes before you use it.
Step 6

When you’re ready to assemble the cookie sandwiches, fill either a frosting piping bag or a Ziploc bag with the cream cheese fluff. Cut the corner off your bag, and pipe cream cheese fluff on the inside of half of your cookie pieces. Take the unused cookie pieces and arrange them on top of the frosting at an angle, so each pair of cookie pieces meet at a V-shape. For each cookie sandwich, select six sliced almond pieces and two slivered almond pieces to serve as vampire teeth and fangs, respectively. Gently press the almond pieces onto the cream cheese fluff to complete the look of the vampire’s mouth. Serve the cookies while the cream cheese fluff is still chilled, or you can keep the cookie sandwiches in your freezer as a deliciously cold Keto Halloween treat.