Recipe by
Paola Cornu
review by
Test Kitchen
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Trick or treat! If those words are painful to hear because it’s a struggle to enjoy Halloween festivities while you try to stay keto, then we have good news for you! 🎃

You can have fun with all the festivities while staying and ENJOYING being on the keto diet. Yes, it can be done! 

Don't worry, we'll show you some great sweet treat alternatives.

Everyone wants to enjoy Halloween, even if they are on a keto or low-carb diet.  All the sweets, candies, cookies, and chocolates are very tempting, but you're in luck because there are great alternatives these days. Here are a few of our favorites!

Candy corn VS keto candy corn cookies

keto candy corn

Nutrition facts for 1 serving (1 cookie)

Servings: 24 cookies

Calories: 110 | Fat: 10g | Protein: 3g | Total Carbs: 9g | Net Carbs: 7g


  • 2 1/4 cups almond flour
  • 3 tbsp coconut flour 
  • 1/2 tsp xanthan gum
  • 1/4 tsp salt
  • 1/2 cup butter, softened
  • 3/4 cup granulated sweetener of choice
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 5-8 drops yellow gel food coloring
  • 1-2 drop red gel food coloring


  1. In a medium bowl, whisk together the almond flour, coconut flour, xanthan gum, and salt.
  2. In a large bowl, beat butter with sweetener until incorporated. Beat in egg and vanilla until well combined. Beat in almond flour mixture until dough comes together and clings to beaters.
  3. Divide dough into three equal parts. For one part, beat in 3 to 5 drops of yellow food coloring until a bright yellow is achieved. For another part, beat in 2 to 4 drops of yellow food coloring and 1 to 2 drops of red food coloring until a bright orange is achieved.
  4. Pat each piece of dough into a rectangle, about 4 by 5 inches in diameter. Stack the rectangles in desired order, and press together, straightening the sides as much as possible. Wrap tightly in plastic wrap, and chill for at least one hour.
  5. Preheat oven to 325 F / 160 C, and set oven racks in top two positions. Line 2 baking sheets with parchment paper.
  6. Remove dough from the fridge, and cut into slices a little more than 1/4 inch thick. Cut each slice into 4 or 5 triangles. Lay triangles about 1 inch apart on prepared baking sheets, and press down lightly with the palm of the hand to flatten slightly,about 1/4 inch thick.
  7. Bake 10 to 12 minutes, until slightly puffed and just barely beginning to brown. Remove from oven and let cool on pan.

Gummy bears VS keto gummies

keto gummies

Nutrition facts for 4 yields

Calories: 5 | Fat: 0g | Protein: 5g | Total Carbs: 0g | Net Carbs: 0g


  • 0.3 oz/ 85g packet of sugar-free jello, any flavor
  • 1 envelope unflavored powdered gelatin, (1 envelope = 0.25 oz/7.4g)
  • ¼ cup cold water


  1. Add all three ingredients to a small saucepan, stir well, and cook over low heat.
  2. Cook until all the granules have dissolved, approx 2-3 minutes.
  3. Use a jug, squeeze bottle, or spoon to carefully pour the mixture into a silicone mold.
  4. Place the filled mold on something firm, like a small cutting board. Let the jello cool, then place in the fridge for 30-40 minutes until set.

M&M's VS keto peanut butter M&M's

keto peanut butter

Nutrition facts for 1 serving (1 M&M)

Yield: 1 cup (50 M&Ms)

Calories: 58 | Fat: 4g | Protein: 2g | Total Carbs: 5g | Net Carbs: 4g


  • 1/3 cup cocoa powder
  • 2 1/2 tbsp sweetener of choice
  • 1/8 tsp salt
  • 1/2 cup nut butter of choice
  • 4 oz / 115g cacao butter or coconut butter, melted
  • Food coloring


  1. Either stir the first four ingredients by hand or blend in a food processor, scraping down the sides as needed, until you get a smooth dough. 
  2. Break off tiny pieces, then flatten, if desired, and place on a parchment or wax-lined tray. Chill. 
  3. Divide the melted cacao, chocolate, or coconut butter into little dishes, and stir different colors into each. (Feel free to skip this coloring step and simply dip in plain melted chocolate if you’d prefer.) Dip m&ms in the coating, then chill again to set. 

Snickers VS keto Snickers 

keto Snickers

Nutrition facts for 1 serving (1 bar)

Yield: 18 bars

Calories: 115 | Fat: 7g | Protein: 4g | Total Carbs: 8g | Net Carbs: 3g


For the nougat layer:

  • 1 cup almond flour
  • 3/4 cup coconut flour
  • 1/2 cup keto maple syrup 
  • 1/2 cup almond milk 

For the caramel layer:

  • 1 cup almond butter
  • 1 cup sticky sweetener of choice 
  • 1 cup coconut oil
  • 1/4 cup chopped nuts of choice

For the chocolate coating:

  • 2 cups chocolate chips


  1. Spray a brownie pan, square pan, or loaf pan with cooking spray and set aside.
  2. In a large mixing bowl, combine your almond flour, coconut flour, and syrup, and mix until a crumbly texture remains. Add almond milk, and add more until a smooth batter remains. 
  3. Pour the batter into the lined pan, and place it in the refrigerator. 
  4. In a microwave-safe bowl or stovetop, heat your caramel ingredients, except for the crushed nuts, until combined. Be sure to whisk very well, as the coconut oil tends to separate quickly. 
  5. Pour the caramel mixture over the chilled nougat layer. Sprinkle the tops with the crushed nuts and place them in the freezer, to chill faster.
  6. Melt the chocolate chips. Remove the Snickers bars, and if using a loaf pan, cut into 18 bars. Moving quickly, dip each bar in the melted chocolate, until evenly covered. Once they are all covered in chocolate, refrigerate until the chocolate has hardened.