Low-Carb Halloween Monster Fingers

These scarily realistic looking monster fingers (well, if monsters are real that is!) are sure to be a hit at any Halloween gathering.

I took a batch of these low-carb treats to a morning tea at work while recipe testing, and they were more popular that the triple-choc brownies which is a great testament to their tastiness!

This healthy keto-friendly recipe makes a great novelty cookie for Halloween, but they’re delicious all year round — I’d suggest shaping them into a round (ie normal cookie shape), bake and top with a dollop of chia jam and an almond in the middle if you’re making them outside of Halloween.

Preparation time

Hands-on:   20 minutes
Overall:    45 minutes

Nutritional values (per finger)

Total Carbs	3.4	grams
Fiber	1.3	grams
Net Carbs	2.1	grams
Protein	3.1	grams
Fat	10	grams
of which Saturated	1	grams
Energy	110	kcal
Magnesium	37	mg (9% RDA)
Potassium	94	mg (5% EMR)

Macronutrient ratio: Calories from carbs (8%), protein (11%), fat (81%)

Ingredients (makes 18 fingers)

• 1 cup + 1 tbsp roasted Almond & Cashew Butter or roasted almond butter or any nut or seed butter of choice (260 g/ 9.2 oz)
• 1/2 cup + 2 tbsp powdered Erythritol or Swerve (100 g/ 3.5 oz)
• 1 large egg
• 1/4 cup raspberry chia jam or chia jam of choice (50 g/ 1.8 oz), plus optionally more for serving
• 20 blanched almonds (about 30 g/ 1.1 oz)

Instructions

1. Preheat your oven to 170 °C/ 340 °F. Add the nut butter, erythritol and egg to a bowl and stir well until combined. The mixture should be quite thick.
   
   
2. Scoop out a spoonful of mixture (a bit smaller than a ping pong ball) and roll between your palms into a log. Use your pinky finger to make an indent at one end – this will later become the finger nail.
   
3. Use your fingers to squeeze two indents further down (for the knuckle) and then use a sharp knife to gently make some lines on top – careful not to go too deep otherwise the finger might break here.
   Note: If the mixture gets to soft before you have rolled out all of your fingers, pop it in the fridge for 10 minutes or so until to cools back down.
   
4. Add to a lined tray and bake for about 15 minutes or until just starting to brown and starting to firm. Keep an eye on them - nuts burn easily.
   
5. Cool on tray. Once cool, place a small amount of jam into the indentation at the end of each nail.
   
6. Top each finger tip with an almond.
   
   
7. Optionally, serve with more chia jam. These cookies will store at room temperature in a sealed container for five days.
   
8. The chia jam will need to be refrigerated, so if making ahead, add the chia jam just before serving, otherwise store the cookies in the fridge.

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