Soft low carb peanut butter thumbprints filled with rich sugar-free chocolate ganache. All in the shape of a spider for Halloween. Kids love them and adults do too!
I am really not much of one for Halloween these days. It may, in fact, be my least favourite holiday. As a kid I loved it but as an adult it causes me much stress. Helping young kids figure out their costumes is not that fun. You’d think it would be but they get to a certain age and they have definite pictures in their minds. And those pictures can cost a lot of money, so you buy the cheaper versions that don’t live up to the expectations and risk disappointed little faces. I wish I could sew their costumes myself as my mother did when I was little (I was once Papa Smurf and it was awesome!) but I have neither the talent nor the inclination. So my three get cheapie costumes from Target or one of those pop-up Halloween stores and you never quite know how that’s going to go.
And then there’s the candy. Oh my &*(*$(#(&$%#@ goodness, how the candy part stresses me out. I just can’t find my way to disappoint my kids and not let them Trick Or Treat and get fistfuls of sugar that I normally would never let past my doorstep. I know some mamas who swear they take it all and throw it away or give it away and their kids don’t make a fuss. Believe me, my kids would make a huge fuss. Perhaps I am not strong enough, perhaps I am a pathetic excuse for a healthy parent, but I honestly don’t believe in doing this. Instead, we parse it out over months and months and months, one tiny piece per evening, so that it lasts until Easter. And when we get to the end, the candies nobody really likes, we simply toss it.
So you’ll have to excuse me if I rarely mark the occasion of Halloween. It just doesn’t really do it for me and I prefer to pretend it’s not coming at all. But sometimes, just sometimes, I have a brilliant idea that requires immediate execution. Such as these adorable little spider cookies. I had such fun making them and photographing them, and it just so happens that they are delicious too. How could they not be, when they are soft low carb peanut butter cookies filled with creamy sugar-free chocolate ganache? I was so ridiculously pleased with myself and my children were pretty pleased with me too.
In this case, the said “brilliant idea” was not really my own. A high carb version crossed my Pinterest feed about a week ago, from my friend Sommer of A Spicy Perspective and I was instantly smitten. Her’s were made with Lindt truffles for the spider body which, for obvious reasons, it’s not an option for me. But I figured that my low carb ganache would make a great replacement filling. I found the monster eyes just at my local Safeway; although they are not sugar-free, I thought my kids would really love them. But I found I liked the cookies without the eyes just as much, so I did half with and half without. Either way, they are seriously fun.
So, despite not really loving this Halloween thing, I can find myself caught up in the moment, creating low carb Halloween-themed goodies to please my kids. Or to please myself. Which, let’s face it, may be the more important of the two!
- 1 1/2 ounces Lily's Dark Chocolate or other good quality dark chocolate such as Green & Blacks 85%, chopped
Preheat oven to 325F and line a large baking sheet with parchment or a silicone liner.
In a medium bowl, whisk together the peanut flour, baking soda and salt. In a large bowl, beat butter and peanut butter until smooth. Beat in sweetener until well combined, then beat in egg, vanilla extract, and stevia extract.
Roll dough into 1 inch balls and place 2 inches apart on baking sheet (you should get about 30 balls). Flatten slightly with the palm of your hand and then create a well in the center of each with your thumb (you may need to wet your hands a few times).
Bake 12 to 16 minutes, until puffed and just golden brown and barely set. They will still be very soft. Remove from oven. Use the end of a wooden spoon or other blunt, round kitchen implement to gently re-do the wells in the center of each cookie. Let cool completely.
Place chopped chocolate in a microwave-safe bowl. Heat on high for 30 second increments, stirring in between, until melted and smooth.
Cut the very tip of the corner of a Ziploc bag. Place chocolate in bag and drizzle four lines across each cookie.
In a small saucepan over medium heat, bring cream and sweetener to just a simmer, stirring to combine.
Remove from heat and add chopped chocolate. Let sit 5 minutes until chocolate is melted, then whisk to combine. Add vanilla and whisk until smooth.
Dollop about 1 to 2 tsp ganache into the well of each cookie, taking care not to overflow the well. Let cool 20 minutes before adding candy monster eyes, if using.
Makes 30 cookies. Each cookie has 2.88 g of carbs and 1 g of fiber. Total NET CARBS = 1.88 g. (Go ahead, have two. You deserve it!).
Carb count does not include candy eyes. I would imagine this adds about 1 or 2 more grams of carbs per cookie.
Food energy: 98kcal
Total fat: 8.34g
Calories from fat: 75
Total dietary fiber: 1.00g
Used to make this recipe: