This Halloween-themed dessert consists of fudgy chocolate brownies decorated with a white chocolate spiderweb pattern. The base is prepared using almond flour, cocoa powder, and melted dark chocolate, resulting in a dense texture. Once baked in an 8×8-inch pan and cooled, the brownies are finished with a piped design and sliced into squares.

About This Recipe

The preparation begins by whisking together almond flour, unsweetened cocoa powder, baking powder, and salt. In a separate container, eggs, melted butter, erythritol, and vanilla are combined before being stirred into the dry ingredients along with melted sugar-free dark chocolate. The batter is spread into a parchment-lined pan and stays in the oven until the edges are firm while the center remains soft.

The decorative spiderweb is created using melted sugar-free white chocolate after the brownies reach room temperature. Concentric circles are piped onto the surface of the chocolate base, and a toothpick or knife is dragged from the center toward the edges to create the webbed appearance. The pan is then placed in the refrigerator for a short period to allow the white chocolate to firm up on top of the brownie layer.

The recipe can be modified by adding chopped walnuts or pecans to the batter for a different texture. The brownies are stored in the refrigerator in an airtight container to maintain their consistency. For serving, each square is placed on a plate and can be accompanied by unsweetened whipped cream or sugar-free ice cream. The final appearance relies on the contrast between the dark cocoa base and the white chocolate lines.

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Why You’ll Love This Recipe

• Fudgy, rich, and perfectly gooey texture
• Easy to make in under 40 minutes
• Looks amazing with minimal effort (that spiderweb!)
• Gluten-free, sugar-free & keto-friendly

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What You’ll Need for This Keto Spiderweb Brownies

• 1 cup almond flour
• 1/3 cup unsweetened cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1/2 cup erythritol or allulose
• 1/2 cup unsalted butter, melted
• 1 tsp vanilla extract
• 2 oz sugar-free dark chocolate, melted
• 2 oz sugar-free white chocolate (for the spiderweb topping)

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Step-by-Step Preparation

1. Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper.
2. In a bowl, whisk together almond flour, cocoa powder, baking powder, and salt.
3. In a separate bowl, beat eggs, melted butter, sweetener, and vanilla.
4. Combine wet and dry ingredients, then stir in melted dark chocolate.
5. Pour batter into the prepared pan and smooth the top.
6. Bake for 20–25 minutes, until the edges are set but the center is still soft.
7. Cool completely before decorating.
8. Melt white chocolate and pipe or drizzle a spiderweb pattern on top.
9. Chill for 15 minutes before slicing.

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FAQ

• Can I make these dairy-free?
  Yes — replace butter with coconut oil and use dairy-free keto chocolate.
• How long do they keep?
  Up to 5 days refrigerated or 2 months frozen.
• Can I skip the spiderweb decoration?
  Of course! They’ll taste just as good plain.
• Do they need to be refrigerated?
  Yes, to keep their texture fudgy and fresh.

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Variations & Substitutions

• Add chopped walnuts or pecans for crunch.
• Swirl in sugar-free peanut butter for a Reese’s vibe.
• Top with a dusting of unsweetened cocoa for a gothic finish.

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Serving Suggestions

• Serve these brownies chilled with whipped cream and a sprinkle of cinnamon. For extra drama, plate them with a small drizzle of sugar-free chocolate syrup and a plastic Halloween spider. 🕷️

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Did you make this recipe?

I’d love to hear from you — leave a comment below and tell me how it turned out, what you liked, or if you made any tweaks!

Try these next:

• Brownies – Fudgy & Low Carb
• Chocolate “Graveyard” Mousse Cups – Spooky Low Carb Dessert

New keto recipes are added every week — check back often for more low-carb inspiration!