Our keto candy corn cookies are a cute twist on our delicious Vanilla Shortbread. These brightly colored, sugar-free cookies are perfect for festivities.
The marshmallow flavoring is essential for that true candy corn flavor. If you’re not a fan, you can swap it out for 1 teaspoon of vanilla essence.
This Keto Candy Corn Cookies recipe makes 25 serves. 1 serving is 1 cookie which has 1g net carbs.
Store the leftover Keto Candy Corn Cookies in an airtight container in your pantry for up to 2 weeks.
Keto Candy Corn Cookies Ingredients
- 2 cups of Almond Flour
- ⅓ cup of Erythritol
- 1 pinch of Salt
- 3 drops of Marshmallow Flavoring
- ½ cup of Unsalted Butter softened
- 1 large Egg
- Orange Food Coloring
- Yellow Food Coloring
How to Make Keto Candy Corn Cookies
- In a mixing bowl, add the almond flour, erythritol, salt, and marshmallow flavoring. Mix.
- Add the butter and rub into the dry ingredients until fully combined.
- Add the egg and mix well.
- Split the dough into 3 equal parts and place them in separate bowls.
- Add a few drops of yellow food coloring to one bowl and a few drops of orange to another bowl. Mix well so that the color is even.
- Take the dough and scoop each into a disposable piping bag.
- Pipe a line of uncolored dough, then the orange dough, then the yellow dough (keeping the orange in the middle). Continue piping rows until all the dough is used up.
- Place another piece of parchment on top and roll gently to press the colors together until 5-7mm thick.
- Place in the fridge for 1 hour to firm up.
- Preheat oven to 150C/300F.
- Cut the dough into triangles and, using a small pallet knife, place it onto a lined cookie sheet. You should end up with about 24 cookies.
- Bake for 20-25 minutes, until the edges are browned. The cookies will firm up as they cool.
- Leave to cool before enjoying.
Keto Christmas Candy Corn Cookies
These Keto Candy Corn Cookies are a cute twist on our delicious Vanilla Shortbread. These brightly colored, sugar-free cookies are perfect for the festive season.
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Print Pin Share EmailServings: 24 servings
Calories: 90kcal
Unit Conversion
Ingredients
- 2 cups Almond Flour
- ⅓ cup Erythritol
- 1 pinch Salt
- 3 drops Marshmallow Flavoring
- ½ cup Unsalted Butter softened
- 1 large Egg
- Orange Food Coloring
- Yellow Food Coloring
Instructions
- In a mixing bowl, add the almond flour, erythritol, salt and marshmallow flavoring. Mix.
- Add the butter and rub into the dry ingredients until fully combined.
- Add the egg and mix well.
- Split the dough into 3 equal parts and place in separate bowls.
- Add a few drops of yellow food coloring to one bowl and a few drops of orange to another bowl. Mix well so that the color is even.
- Take the doughs and scoop each into a disposable piping bag.
- Pipe a line of uncolored dough, then the orange dough, then the yellow dough (keeping the orange in the middle). Continue piping rows until all the dough is used up.
- Place another piece of parchment on top and roll gently to press the colors together until 5-7mm thick.
- Place in the fridge for 1 hour to firm up.
- Preheat oven to 150C/300F.
- Cut the dough into triangles and using a small pallet knife, place onto a lined cookie sheet. You should end up with about 24 cookies
- Bake for 20-25 minutes, until the edges are browned. The cookies will firm up as they cool.
- Leave to cool before enjoying.
Nutrition
Serving: 1cookie | Calories: 90kcal | Carbohydrates: 2g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 19mg | Sodium: 5mg | Potassium: 3mg | Fiber: 1g | Sugar: 1g | Vitamin A: 131IU | Calcium: 22mg | Iron: 1mg
Made this recipe?Tag me at @myketokitchen
Want more delicious Keto Candy for Halloween, try our;
To make a larger batch of this Keto Candy Corn Cookies recipe, adjust the servings above.
This recipe not only looks great, but tastes great too! I love the OOO Flavors that goes into the ingredients. It adds so much flavor to the final recipe! Thanks!
I’m so glad you loved them Andy! Thank you for your kind words!