These cookies are shaped like long, crooked fingers. The dough is made from almond flour and coconut flour, sweetened with erythritol, and each cookie gets a whole almond pressed into the tip as a fingernail. After baking, a little sugar-free raspberry or strawberry jam at the base of the nail looks like blood. The recipe makes 12 cookies, with about 2 grams of carbohydrates each.
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Total time is 45 minutes, including 30 minutes for the dough to chill. The chilling is what makes the dough easy to roll into fingers.
What Goes Into the Dough
- Almond flour (1 cup) and coconut flour (1/4 cup): the low-carb base. Together they give a chewy cookie that is slightly crisp.
- Baking powder (1/2 teaspoon) and salt (1/4 teaspoon): mixed in with the flours.
- Erythritol (1/2 cup): the sweetener. Another keto sweetener works too.
- Unsalted butter (1/2 cup, softened): for richness and softness.
- Egg (1 large), vanilla (1 teaspoon) and almond extract (1/2 teaspoon): the egg binds the dough and the extracts flavor it.
- Sugar-free raspberry or strawberry jam (1/4 cup) and whole almonds: the blood and the fingernails.
Shaping the Fingers
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Whisk the almond flour, coconut flour, baking powder and salt in one bowl. In another bowl, cream the softened butter and erythritol until light and fluffy, then mix in the egg, vanilla and almond extract. Add the dry ingredients gradually and mix until a dough forms. Chill it in the refrigerator for about 30 minutes.
Take small portions of the chilled dough and roll each into a finger, tapering one end. Press a whole almond into the tapered end for the nail, and use a sharp knife to make small indentations along the finger for knuckles. Chilled dough also holds its shape better in the oven. Bake for 12-15 minutes, until lightly golden.
Let the cookies cool for a few minutes, then use a toothpick or small knife to put a little sugar-free jam at the base of each almond. Do not worry if the fingers are uneven. That makes them look more real.
Variations
- Chocolate: mix 2 tablespoons of unsweetened cocoa powder into the dry ingredients.
- Spice: add a teaspoon of cinnamon or nutmeg to the dough for an autumn flavor.
- Green fingers: a few drops of green food coloring in the dough gives a witchy color before you shape it.
- Peppermint: swap in a few drops of peppermint extract for a winter-themed version.
Serving
Sugar-free whipped cream, herbal tea or sugar-free hot chocolate go well with them. A cheese platter with low-carb crackers is a savory contrast on a party table.
Storing and Making Ahead
Keep the cookies in an airtight container at room temperature for up to a week. To keep them longer, freeze them with parchment paper between layers. They can be made a day or two ahead: bake and cool them completely, store them in an airtight container, and add the jam just before serving.
Time and Nutrition
Prep takes 30 minutes and baking takes 15, so the total is 45 minutes. One cookie has about 130 calories, 12 grams of fat, 2 grams of carbohydrates and 3 grams of protein.
FAQ
Can I use a different sweetener?
Yes. Stevia or monk fruit sweetener can replace erythritol. Adjust the amount to match its sweetness.
How long do the cookies keep?
Up to a week in an airtight container at room temperature, or longer in the freezer.
Can I make them ahead of time?
Yes, a day or two ahead. Add the jam just before serving so it looks fresh.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Keto Halloween Witch's Fingers Cookies: Spookily Delicious Treats
Ingredients
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine almond flour, coconut flour, baking powder, and salt.
In another bowl, cream together the softened butter and erythritol until light and fluffy.
Add the egg, vanilla extract, and almond extract to the butter mixture and mix until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
Chill the dough in the refrigerator for about 30 minutes to make it easier to shape.
Once chilled, take small portions of the dough and roll them into finger shapes, tapering one end to create a ‘finger’ look.
Press a whole almond into the tapered end of each cookie to create the fingernail.
Use a knife to make small indentations on the fingers for a more realistic look.
Place the cookies on the prepared baking sheet and bake for 12-15 minutes or until lightly golden.
Let the cookies cool for a few minutes, then use a toothpick or small knife to add a bit of sugar-free jam at the base of the almond for a ‘bloody’ effect.
Notes
This recipe makes approximately 12 cookies.
For a chocolate version, add 2 tablespoons of unsweetened cocoa powder to the dough.
To make them more festive, add a few drops of green food coloring to the dough before shaping.
Nutrition
| Serving Size | 1 cookie |
|---|---|
| Calories | 130 calories |
| Sugar Content | 0g |
| Sodium Content | 0mg |
| Fat Content | 12g |
| Saturated Fat Content | 0g |
| Unsaturated Fat Content | 0g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 2g |
| Fiber Content | 0g |
| Protein Content | 3g |
| Cholesterol Content | 0mg |