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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.
Hands-on Overall
Serving size finger
Nutritional values (per finger)
Net carbs2.1 grams
Protein3.1 grams
Fat10 grams
Calories110 kcal
Calories from carbs 8%, protein 11%, fat 81%
Total carbs3.4 gramsFiber1.3 gramsSugars1.1 gramsSaturated fat1 gramsSodium6 mg(0% RDA)Magnesium37 mg(9% RDA)Potassium94 mg(5% EMR)
Ingredients (makes 18 fingers)
Instructions
- Preheat your oven to 170 °C/ 340 °F (conventional), or 150 °C/ 300 °F (fan assisted). Add the nut butter, erythritol and egg to a bowl and stir well until combined. The mixture should be quite thick.
- 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.
- 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.
- 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.
- Cool on tray. Once cool, place a small amount of jam into the indentation at the end of each nail.
- Top each finger tip with an almond.
- Optionally, serve with more chia jam. These cookies will store at room temperature in a sealed container for five days.
- 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.
Halloween Monster Fingers
Step by Step
Ingredients
Instructions
- Preheat your oven to 170 °C/ 340 °F (conventional), or 150 °C/ 300 °F (fan assisted). Add the nut butter, erythritol and egg to a bowl and stir well until combined. The mixture should be quite thick.
- 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.
- 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. - 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.
- Cool on tray. Once cool, place a small amount of jam into the indentation at the end of each nail.
- Top each finger tip with an almond.
- Optionally, serve with more chia jam. These cookies will store at room temperature in a sealed container for five days.
- 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.
Nutrition (per finger)
Calories110kcal
Net Carbs2.1g
Carbohydrates3.4g
Protein3.1g
Fat10g
Saturated Fat1g
Fiber1.3g
Sugar1.1g
Sodium6mg
Magnesium37mg
Potassium94mg
Detailed nutritional breakdown (per finger)
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