Spooky cookies don't need to be off the menu when low carbbing - these creepy keto witch finger cookies are delicious and easy to make!
Creepy witch finger cookies are an easy Halloween treat, in general... and these spooky witch finger cookies have the added benefit of being both gluten and sugar free - the perfect treat to serve to a crowd with mixed dietary needs.
Anyway, developed a great recipe, got the Halloween treats photographed ... then forgot to post it until today, a week before Halloween.
Nothing like leaving things til the last minute, huh?
These keto witches’ fingers cookies are currently one of my very favourite diet-friendly spooky Halloween recipes.
They are just delicious cookies in their own right - sugar cookies with a soft, chewy texture and a hint of almond flavour. A great recipe to start with!
... but then they’re formed into witches' fingers - so much fun to make, and fun to eat, too!
These low carb Halloween finger cookies are the perfect addition to any Halloween party menu, as it’s a sweet treat that most people can enjoy.
Just, you know... not those who are allergic to almonds. Can’t please everyone, though!
Anyway...
The Numbers
These spooky treats are the perfect Halloween cookies to indulge your sweet tooth, without messing up your keto diet
Just over 4 grams of carbs per cookie come from sugar alcohols.
Add that to the 1 gram of fiber, and you're looking at under 2 g net carbs per cookie - perfect for anyone on a low carb diet!
These cookies, my Bacon Wrapped Mummy Meatloaf, and my Halloween Deviled Eggs are some great recipe options to help make Halloween parties a bit more inclusive.
They’re all keto recipes, but are delicious recipes that taste like real food- even to people who DON’T need a keto version of something!
Note: This recipe makes 28 low carb cookies, and that sizing is what the nutritional info is based on. If you make yours bigger or smaller, the numbers will vary slightly.
Ingredients
If you do any amount of keto baking, you’ll find that this recipe uses fairly basic ingredients - you’re likely to have them on hand, and if not, they're mostly easy to find at any larger grocery store.
I do have some ingredient notes for you, though:
Flour Mixture
I use a blend of a few simple ingredients to take the place of regular flour, when making any kind of keto cookie recipe.
It doesn’t behave exactly like regular all purpose flour, but that’s accounted for with the other ingredients and the techniques I use.
Vanilla Flavored Whey Protein Powder
Super Fine Almond Flour
Coconut Flour
Xanthan Gum
As far as the protein powder goes, I use Revolution Nutrition's High Whey in Vanilla Cake.
That said, use your favourite vanilla flavoured protein powder, as long as it has no added sugar - you want it to use a keto friendly sweetener.
Sugar Substitute
Aside from the flour, using a keto sweetener - one that won’t raise your blood sugar - instead of regular sugar is the other huge difference between this, and my original recipe.
I used to make these with an Erythritol / Monk fruit Blend Sweetener, like Swerve Granular Sweetener.
... but I’ve since switched to using Allulose.
Without the cooling mouth sensation that erythritol brings, the end result tastes more like the real deal.
Just note: Allulose isn’t quite as sweet as erythritol, so you’ll use a bit more of it. See recipe card for amounts.
Almonds
I like to use Whole Blanched Almonds in this recipe, with a single blanched almond acting as a creepy fingernail on each cookie.
If whole almonds aren’t your thing, you can substitute a sliced almond fingernail - I just don’t think it looks as realistic.
Food Coloring, Optional
If you want to make your witch fingers green, you’ll need a bit of Green Food Coloring - gel food coloring is best.
Additionally, you can use a bit of red gel food colouring to brush “blood” into the nail beds.
Non-keto versions of this cookie tend to use red decorator gel, but that’s not keto friendly. Food colouring is, though!
If you have any sugar free raspberry jam or sugar free strawberry jam, feel free to use a small drop of one of them, instead.
Want to do the severed finger look? Pipe a bit of sugar free jam on the non-nail end of each cookie after baking, or serve the cookies with jam as a dip.
Everything Else
Rounding out this low-carb cookies recipe, you will need:
Unsalted Butter
Almond Extract (Can sub Pure Vanilla Extract if you prefer)
Large Eggs
Baking Powder
Salt
... I just really don’t have anything else to say, as far as these last few ingredients go!
How to Make Keto Witch Finger Cookies
The full recipe - ingredient amounts and basic steps - can be found in the printable recipe card at the bottom of this post. Here is the pictorial walk through, with more detailed instructions:
Make the Keto Sugar Cookie Dough
Line 2 cookie sheets with parchment paper.
In a medium bowl, whisk together all dry ingredients (except sugar substitute) until well combined, set aside.
Be sure to scrape down the sides of the bowl a few times, to make sure everything is incorporated into the mix.
Add the eggs and extracts to the mix, beating well to combine. If you’re adding green food colouring, do so now.
Note: I didn’t, just because I was doing a batch of full sugar gluten-free cookies at the same time, and wanted to be able to keep them straight!
With mixer turned down to low speed, slowly add dry ingredients mix to the mixing bowl of wet ingredients, and carefully mix until well incorporated and smooth.
This is an important step for any gluten free cookie dough, for best results do NOT skip it!
Form and Bake the Witch Fingers
Measure 1 tablespoon lumps of dough.
Note: If you have an appropriately sized cookie scoop, you can use it to measure out the dough, for uniform sized witches fingers.
Roll each dough ball into a finger shape. Place each on a prepared baking sheet as you roll them.
If you want to get fancy, remove the almond after placing it on the end of the finger / forming a nail bed.
Use a small amount of red gel food coloring to paint the “nail bed”, before replacing the almond nail and continuing on.
Use a paring knife or the back of a butter knife to cut a few shallow “wrinkles” across each cookie, where the knuckles should be.
Preheat oven to 350 F,
Bake cookies for 8-10 minutes, or until golden brown on the bottom.
Cookies will last for a few days at room temperature, and a week or more when stored in the fridge.
Best served at room temperature.
More Keto Cookie Recipes
Looking to indulge your sweet tooth in a way that won’t spike your blood sugar? Here are some low carb cookie recipes to try!
Keto Chocolate Chip Cookies
Keto Chocolate Cookies
Keto Biscotti
Keto Ladyfingers
Candy Cane Cookies
Raspberry Chocolate Thumbprint Cookies
... but wait, there's more! We have a whole Low Carb Dessert Recipe section! Check it out!
Share the Love!
Before you chow down, be sure to take some pics of your handiwork! If you post it to Bluesky, be sure to tag us - @CelebrationGen. We're also on Pinterest, so you can save all your favourite recipes to a board!
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Keto Witch Finger Cookies [Low Carb Halloween Cookies]
Equipment
- 2 large baking sheets
- Parchment paper
Ingredients
- 1 cup Vanilla Whey Protein Powder
- 1 cup Superfine Almond Flour
- ⅓ cup Coconut flour
- 2 teaspoon Xanthan gum
- ½ teaspoon Baking Powder
- ½ teaspoon Salt
- ½ cup Unsalted Butter softened
- ⅔ cup Sugar Substitute Use 1 cup if using allulose.
- 2 Large Eggs
- ½ teaspoon Almond Extract
- Green Food Colouring optional
- 28 Whole Blanched Almonds
- Red food colouring optional
Instructions
- Line 2 cookie sheets with parchment paper.
- In a medium bowl, whisk together all dry ingredients (except sugar substitute) until well combined, set aside.
- In a separate bowl - the bowl of a stand mixer fixed with a paddle attachment, or a large bowl, if using a hand mixer - cream butter and sugar until smooth and fluffy. Be sure to scrape down the sides of the bowl a few times, to make sure everything is incorporated into the mix.
- Add the eggs and extracts to the mix, beating well to combine. If you’re adding green food colouring, do so now.
- With mixer turned down to low speed, slowly add dry ingredients mix to the mixing bowl of wet ingredients, and carefully mix until well incorporated and smooth.
- Wrap dough ball in plastic film, chill for 1 hour. This is an important step for any gluten free cookie dough, don’t skip it!
- Measure 1 tablespoon lumps of dough, roll each into a finger shape. Place on prepared baking sheets as you roll them
- Press a blanched almond into one end of each cookie, to act as a “finger nail”. If you want to get fancy, remove the almond after placing it / forming a nail bed.
- Use a small amount of red gel food coloring to paint the “nailbed”, before replacing the almond nail and continuing on.
- Use a paring knife to cut a few shallow “wrinkles” across each cookie, where the knuckles should be.
- Cover and chill for 30 minutes.
- Preheat oven to 350 F,
- Bake cookies for 8-10 minutes, or until golden brown on the bottom.
- Once completely cool store in an airtight container until serving.
Notes
Nutrition
these are a 'MUST TRY' recipe for me! I've made the regular version for halloween many times..so I'm excited to give these a try! thanks for making a keto version!!