Sugar Free Witch Finger Cookies
If you’re looking for some delicious and spooky treats that also happen to be low carb, sugar free, and coconut free, you’ve got to try these Sugar Free Witch Finger Cookies. They are the perfect addition to any Halloween themed gathering or just a fun snack. These cookies are sure to impress and delight your guests!
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Servings: 60 cookies
Calories: 129kcal
Ingredients
- ¾ cup Unsalted Butter Chilled and diced
- 4.5 cups Almond Flour sifted
- 1 ⅓ cup Powdered Erythritol
- 2 teaspoons Xanthan Gum
- 1 teaspoon Kosher Salt
- 1 teaspoon Vanilla Extract
- 60 Whole Almonds About 1 cup. I used salted and roasted whole almonds. You can use blanched almonds if you prefer.
- ½ cup Sugar Free Strawberry Preserves can use another flavor of red jam / jelly / preserves if preferred
Instructions
- Dice ¾ cup Unsalted Butter into small pieces and then stick it back in the fridge until you’re ready for it.¾ cup Unsalted Butter
- Sift 4.5 cups Almond Flour into a large mixing bowl. Add 1 ⅓ cup Powdered Erythritol, 2 teaspoons Xanthan Gum, and 1 teaspoon Kosher Salt. Whisk to thoroughly combine the dry ingredients.4.5 cups Almond Flour, 1 ⅓ cup Powdered Erythritol, 2 teaspoons Xanthan Gum, 1 teaspoon Kosher Salt
- Dump all of the dry ingredients into the large bowl of the food processor and pulse a few times. Add 1 teaspoon Vanilla Extract and about ¼ of the diced, chilled butter. Pulse a few times and scrape down the sides if necessary. Add another ¼ of the butter. Pulse a few more times and scrape down the sides again. Repeat this with the remaining 2 quarters of the butter.1 teaspoon Vanilla Extract
- Once the dough has started to come together, remove it from the food processor and place it back into the large mixing bowl. Use your hands to make sure it’s fully combined with no stray clumps of either dry ingredients or butter.
- Lay out silicone baking mats (or sheets of parchment paper) on 2 rimmed baking sheets. Then lay out one more sheet of parchment paper on the counter as your work surface.
- Preheat the oven to 300°F now.
- Roll the dough into small balls, about 1 ounce each or a 1.5 inch diameter. About 60 cookie balls.
- Using the flat of your hand, roll each cookie ball out into a cylinder about 3 inches long and about ⅝ to ¾ inch thick. If it starts to break apart, re-roll it into a ball and try again.
- Press an almond (1 of the 60 Whole Almonds) into one end of each cylinder like a fingernail and shape the dough around it like a finger joint. Then form a “knuckle” towards the center of each cylinder.60 Whole Almonds
- To make the creases for the knuckles and finger joints, use a sharp paring knife to make 3 - 4 (or so) shallow cuts across each. No need to be precise.
- Place the cookies on the rimmed baking sheets about an inch apart.
- Bake them at 300°F for 25 to 30 minutes or until the bottoms are just turning golden. Check them at the 20 minute mark, as most ovens differ a bit, just to be on the safe side.
- Turn off the oven and crack open the door of it. Let the cookies sit in the oven until they are firm to the touch. (About 20 minutes, but check them after 10 minutes.) Remove the cookies from the oven and allow them to cool completely on the baking sheet.
- To assemble the Keto Witch Finger Cookies, heat about ½ cup Sugar Free Strawberry Preserves in a small bowl in the microwave for 30 seconds on high. Stir and continue microwaving it in 10 second increments until it’s a very soft gel. Leave the cookies laid out on the sheet pans for assembly.½ cup Sugar Free Strawberry Preserves
- To make the bloody nails, gently pry up the almond fingernails. Use a small spoon to add a dab of strawberry preserves to the “nail bed” before pressing the almond nail back in place. The gelled preserves will well up like blood around a fingernail.
- Smear a dab of preserves across the knuckles. (Doesn’t need to be neat and will look more realistic if it isn’t.)
- Plate the cookies with an additional little bowl of heated preserves for dipping. If making in advance, allow the preserves to set before stacking them on waxed paper sheets in an airtight container.
Equipment
- Paring Knife For cutting the chilled butter and for cutting the knuckle marks into the “fingers.”
- Small Plate For sticking the diced butter in the fridge while you work.
- Large Mixing Bowl
- Fine Mesh Strainer or Sieve For sifting the Almond Flour.
- Measuring Cups
- Measuring Spoons
- Whisk
- Food Processor
- Small Microwave Safe Bowl For microwaving the preserves.
Notes
This recipe used these Keto Shortbread Cookies from All Day I Dream About Food as a base which I modified to suit my purposes.
https://alldayidreamaboutfood.com/keto-shortbread-cookies/
https://alldayidreamaboutfood.com/keto-shortbread-cookies/
Your Own Recipe Notes
Nutrition
Nutrition Facts
Sugar Free Witch Finger Cookies
Amount per Serving
Calories
129
% Daily Value*
Fat
12
g
18
%
Saturated Fat
2
g
13
%
Trans Fat
0.1
g
Polyunsaturated Fat
0.2
g
Monounsaturated Fat
1
g
Cholesterol
6
mg
2
%
Sodium
42
mg
2
%
Potassium
10
mg
0
%
Carbohydrates
10
g
3
%
Fiber
2
g
8
%
Sugar
1
g
1
%
Protein
4
g
8
%
Vitamin A
71
IU
1
%
Calcium
41
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!