Low-Carb Halloween Monster Fingers

by KetoDietApp.com

Step 1Preheat 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.

Step 2Scoop 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.

Step 3Use 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.

Step 4Add 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.

Step 5Cool on tray. Once cool, place a small amount of jam into the indentation at the end of each nail.

Step 6Top each finger tip with an almond.

Step 7Optionally, serve with more chia jam. These cookies will store at room temperature in a sealed container for five days.

Step 8The 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.