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    Home » Keto Cookies » Chocolate Peanut Butter Spider Cookies

    Published: Oct 12, 2015 · Modified: Jul 28, 2022 by Carolyn

    Chocolate Peanut Butter Spider Cookies

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    2.0K shares
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    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!

    Low Carb Grain-Free Chocolate Peanut Butter Spider Cookies

    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.

    Low carb chocolate peanut butter thumbprints in the shape of spiders. A perfect sugar-free Halloween treat!

    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.

    Low carb chocolate peanut butter thumbprints in the shape of spiders. A perfect sugar-free Halloween treat!

    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.

    Sweet little spider cookies for Halloween. And they're healthy! Low carb, low sugar, gluten-free.

    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.

    Soft low carb peanut butter thumbprint cookies filled with creamy chocolate ganache.

    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!

    Chocolate Peanut Butter Spider Cookies

    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!
    5 from 6 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Dessert
    Prep Time: 45 minutes
    Cook Time: 25 minutes
    Total Time: 1 hour 10 minutes
    Servings: 30 cookies
    Calories: 98kcal

    Ingredients

    Peanut Butter Thumbprints:

    • ¾ cups defatted peanut flour
    • ½ teaspoon baking soda
    • ¼ teaspoon salt
    • ½ cup butter softened
    • ½ cup peanut butter
    • ⅓ cup Swerve Sweetener
    • 1 large egg
    • ½ teaspoon vanilla extract
    • ⅛ teaspoon stevia extract or an additional 3 tablespoon Swerve

    Chocolate Drizzle for legs:

    • 1 ½ ounces Lily's Dark Chocolate or other good quality dark chocolate such as Green & Blacks 85%, chopped

    Chocolate Ganache Filling:

    • ½ cup heavy whipping cream
    • 5 tablespoon powdered Swerve Sweetener
    • 2 ½ ounces unsweetened chocolate
    • ¼ teaspoon vanilla extract
    • Candy monster eyes (optional)

    Instructions

    Cookies:

    • 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.

    Chocolate Drizzle:

    • 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.

    Chocolate Ganache Filling:

    • 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 teaspoon 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.

    Notes

    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
    Cholesterol: 13mg
    Carbohydrate: 2.88g
    Total dietary fiber: 1.00g
    Protein: 2.14g
    Nutrition Facts
    Chocolate Peanut Butter Spider Cookies
    Amount Per Serving (1 cookie)
    Calories 98 Calories from Fat 75
    % Daily Value*
    Fat 8.34g13%
    Cholesterol 13mg4%
    Carbohydrates 2.88g1%
    Fiber 1g4%
    Protein 2.14g4%
    * Percent Daily Values are based on a 2000 calorie diet.

    Used to make this recipe:

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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      Recipe Rating




    1. LouiseT says

      October 30, 2019 at 9:28 am

      5 stars
      I doubled this recipe. Using small cookie scoop the recipe made 52. To make the ganache, I heated cream in microwave x 1 minute. Poured in Lily’s chocolate chips and waited 5 minutes and then wisked. I omitted sweetener as the chips are sweetened. I think I would make 1.5 recipes ganache next time as I had leftover ganache. They are so cute! I found the eyes locally at craft store.

      Reply
    2. Debra Sharpe says

      October 30, 2019 at 9:10 am

      They look great, can I use chestnut flour as a replacement for peanut? I have oxalic acid issues.

      Reply
      • Carolyn says

        October 30, 2019 at 5:33 pm

        Honestly I wish I could guide you here because I have never used chestnut flour.

        Reply
    3. TheaMaria says

      October 29, 2018 at 9:40 pm

      5 stars
      Hi Carolyn! I am almost done decorating these beauties; I just have to add the candy eyes to half for my kids. They smell SO amazing. Question: how should I store them? How long will they keep? Thanks for another wonderful recipe!

      Reply
      • Carolyn says

        October 29, 2018 at 10:10 pm

        They are best on the counter for up to 4 days. You can do the fridge too but the chocolate gets a little unglossy after that.

        Reply
        • TheaMaria says

          October 29, 2018 at 10:13 pm

          Thanks for getting back to me so quickly!

          Reply
    4. Erin says

      August 16, 2018 at 10:23 am

      5 stars
      These are so fun! I love how easy they are to transform a regular cookie into something festive!

      Reply
    5. Jennifer Blake says

      August 16, 2018 at 7:34 am

      5 stars
      So adorable and healthier too – perfect for party treats!

      Reply
    6. Kristy Bernardo says

      August 16, 2018 at 6:41 am

      5 stars
      omgosh, how cute are these?? My favorite flavors and my girls will be delighted!

      Reply
    7. Taylor @ Food Faith Fitness says

      August 15, 2018 at 3:29 pm

      5 stars
      These are the CUTEST ever! Can’t wait for Halloween!

      Reply
    8. Pamela says

      October 12, 2017 at 9:53 am

      I am making this now. You never mention when to actually add the dry ingredients into the PB/butter/egg mix. Just so you know. ?

      Reply
      • Carolyn says

        October 12, 2017 at 10:57 am

        Dang it! Thanks for the heads up, I am off to fix that.

        Reply
    9. Amy Sue says

      October 08, 2017 at 3:55 pm

      Hi Carolyn! I was wondering to make the ganache dairy free could you possibly use coconut cream instead of heavy cream?

      Reply
      • Carolyn says

        October 08, 2017 at 4:07 pm

        Yes…but it does end up a little thinner so do a little less than the cream. Maybe a few tbsp less? If it’s still too thin as it cools, you can whisk in some cocoa powder to help thicken.

        Reply
    10. Teresa says

      October 26, 2015 at 5:23 pm

      I feel almost…almost guilty. About 1 week of kids eating candy daily… – I throw it all out and tell them OMG the ANTS got to the entire bag. I have even said I found a mouse eating it and roaches (gross). They seem to think GROSS too – and soon forget about the candy. They have not yet caught on to my candy tossing ways.

      Reply
      • Carolyn says

        October 26, 2015 at 6:14 pm

        That’s not a bad trick!

        Reply
    11. Bethany @ Athletic Avocado says

      October 14, 2015 at 11:49 am

      Oh my goodness, these are so adorable! THey would definitely be a crowd pleaser at my house!

      Reply
    12. Erin @ The Spiffy Cookie says

      October 13, 2015 at 8:09 am

      They turned out so cute!!

      Reply
    13. Jeanne says

      October 13, 2015 at 6:56 am

      is peanut flour the same a PB2?

      Reply
      • Carolyn says

        October 13, 2015 at 7:09 am

        No, not quite, although it’s possible that would work. I linked to the product I used in the recipe.

        Reply
    14. Madeline | madeline marie says

      October 12, 2015 at 9:15 am

      How fun are these!! I love that they have eyes too..adorable! : )

      Reply
    15. Renee J. (RJFlamingo) says

      October 12, 2015 at 8:02 am

      Oh, Carolyn! These are wonderful! I like the ones with eyes. 😀 LOL! Pinned!

      Reply
    16. patricia says

      October 12, 2015 at 7:48 am

      I do not have any peanut flour and these look so good. Would I be able to substitute any other flour for it?
      Thanks

      Reply
      • Carolyn says

        October 12, 2015 at 8:14 am

        You can try almond flour but it’s got more fat than the peanut flour I use. I’d probably use a full cup. I think your consistency will be a bit different but it should still be good.

        Reply

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