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. 👻🍫

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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 ✅

Servings: 9 brownies

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 brownie)

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. 🕷️

Recipe Card

Keto Spiderweb Brownies – Gooey & Low Carb

Name: Keto Spiderweb Brownies – Gooey & Low Carb
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 brownies
Cuisine: Halloween
Ingredients: 1 cup almond flour; 1/2 cup cocoa powder; 1/2 cup erythritol or allulose; 1 tsp baking powder; 1/4 tsp salt; 3 large eggs; 1/2 cup melted butter or coconut oil; 1 tsp vanilla extract; 1/4 cup unsweetened almond milk; 2 oz dark chocolate (90% or sugar-free), melted; 2 oz cream cheese (for spiderweb topping); 2 tbsp powdered erythritol; 1–2 tbsp heavy cream (to thin frosting)

Fudgy, rich keto brownies topped with a spooky sugar-free spiderweb made from cream cheese frosting. The perfect Halloween treat that’s both creepy and delicious — all while staying low-carb.

Yield: 12 brownies • Prep: 15 min • Cook: 25 min • Total: 40 min

Ingredients

1 cup almond flour
1/2 cup cocoa powder
1/2 cup erythritol or allulose
1 tsp baking powder
1/4 tsp salt
3 large eggs
1/2 cup melted butter or coconut oil
1 tsp vanilla extract
1/4 cup unsweetened almond milk
2 oz dark chocolate (90% or sugar-free), melted
2 oz cream cheese (for spiderweb topping)
2 tbsp powdered erythritol
1–2 tbsp heavy cream (to thin frosting)

Instructions

Preheat oven to 175°C (350°F) and line an 8x8-inch pan with parchment paper.
In a bowl, whisk together almond flour, cocoa powder, erythritol, baking powder, and salt.
In another bowl, mix eggs, melted butter, vanilla, almond milk, and melted chocolate until smooth.
Combine wet and dry ingredients, stirring until just mixed.
Pour batter into the prepared pan and bake for 20–25 minutes or until set but fudgy.
For the spiderweb: beat cream cheese, powdered erythritol, and cream until smooth. Pipe onto brownies in a web pattern.
Cool completely, slice, and enjoy your spooky keto treat!

Nutrition (per brownie)

Calories: 180
Fat: 16 g
Protein: 5 g
Net Carbs: 3 g
Fiber: 2 g

Dessert • Halloween / Low Carb / Keto • keto brownies, halloween dessert, spiderweb brownies, low carb chocolate

Final Thoughts

These keto spiderweb brownies are proof that spooky season doesn’t need sugar to be sweet 👻 Every bite is fudgy, rich, and melt-in-your-mouth perfection — the kind of treat that makes both kids and adults happy. Serve them at your Halloween party, or enjoy them quietly with a cup of coffee while pretending you’re “testing” the batch. 😉

Happy haunting and happy baking! 🎃💚