Keto Spiderweb Brownies – Gooey & Low Carb is a rich, chocolatey keto dessert topped with a spooky spiderweb swirl for the perfect Halloween treat without the sugar. This Keto Spiderweb Brownies – Gooey & Low Carb recipe delivers a fudgy texture, deep cocoa flavor, and easy prep, making it ideal for parties, festive baking, and anyone craving a fun low-carb dessert that stays fully keto-friendly.
About This Recipe
These Keto Spiderweb Brownies are every chocolate lover’s dream turned spooky. Deeply fudgy, perfectly moist, and topped with a silky spiderweb of white chocolate, they’re a Halloween showstopper — without the sugar crash. Each bite gives you that dense, gooey center you expect from a brownie, balanced by a hint of almond flour nuttiness and smooth sugar-free chocolate.
What makes this recipe special isn’t just its Halloween flair — it’s how simple it is. The batter comes together in one bowl, no special tools needed. The spiderweb decoration takes just minutes, but it looks like something straight out of a pro bakery.
These brownies are keto-friendly, gluten-free, and use erythritol or allulose for natural sweetness. Whether you’re serving them at a Halloween party, making them for your kids, or just treating yourself to something cozy on a dark autumn night, they’re bound to impress.
Keep them chilled for a firmer bite, or enjoy them slightly warm for that melt-in-your-mouth texture. Pair with whipped cream, sugar-free ice cream, or your favorite keto latte for the full spooky-season experience. 👻🍫
Also Read: Thirty Birthday Cakes You Need to Try!
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 ✅
Ingredients
- 1 cup (100 g) almond flour
- 1/3 cup (35 g) unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup (100 g) erythritol or allulose
- 1/2 cup (115 g) unsalted butter, melted
- 1 tsp vanilla extract
- 60 g sugar-free dark chocolate, melted
- 50 g sugar-free white chocolate (for the spiderweb topping)
Instructions
- Preheat oven to 175°C (350°F). Line an 8×8-inch baking pan with parchment paper.
- In a bowl, whisk together almond flour, cocoa powder, baking powder, and salt.
- In a separate bowl, beat eggs, melted butter, sweetener, and vanilla.
- Combine wet and dry ingredients, then stir in melted dark chocolate.
- Pour batter into the prepared pan and smooth the top.
- Bake for 20–25 minutes, until the edges are set but the center is still soft.
- Cool completely before decorating.
- Melt white chocolate and pipe or drizzle a spiderweb pattern on top.
- Chill for 15 minutes before slicing.
Nutrition (per serving)
- Calories: 210
- Fat: 18 g
- Protein: 5 g
- Net Carbs: 3 g
- Fiber: 2 g
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.
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.
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. 🕷️
Keto Spiderweb Brownies – Gooey & Low Carb
Ingredients
- 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)
Instructions
- Preheat oven to 350°C (175°F). Line an 8×8-inch baking pan with parchment paper.
- In a bowl, whisk together almond flour, cocoa powder, baking powder, and salt.
- In a separate bowl, beat eggs, melted butter, sweetener, and vanilla.
- Combine wet and dry ingredients, then stir in melted dark chocolate.
- Pour batter into the prepared pan and smooth the top.
- Bake for 20–25 minutes, until the edges are set but the center is still soft.
- Cool completely before decorating.
- Melt white chocolate and pipe or drizzle a spiderweb pattern on top.
- Chill for 15 minutes before slicing.
Did you make this recipe?
Let me know how it turned out! Snap a pic and tag @dailyketo.recipes on instagram – I’d love to see your version.
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