PostHeaderIcon Low-Carb Halloween Recipe: Cheddar Witches Fingers


Creepy witches fingers are a traditional cracker at Halloween bashes far and wide. Unfortunately, as cool as they are, these are traditionally a high-carb snack made with white flour.

Few items are safe from the low-carb tweak and I’ve been able to make these low-carb friendly. Adapted from this recipe, you can assure your friends that these are on plan and delicious!

*Recipe tips can be found here.*


  • 5 tablespoons butter
  • 1/4 pound (about 1 cup packed) shredded extra-sharp cheddar cheese
  • 3/4 cup almond flour
  • 2 tbs flax meal
  • 1 large egg
  • Kosher salt
  • 30 sliced almonds


  • In a food processor or bowl, mix butter, cheese, flax meal, and almond flour until the mixture has the texture of wet sand. Add egg and mix until dough holds together.
  • Scrape dough onto a sheet of wax or parchment paper. Top with another sheet of paper and pat dough into a 1/2-in. thick circle. Wrap in plastic and freeze 15 minutes, or refrigerate up to 3 days.
  • Roll dough into a rectangle about 8 in. wide and 10 in. long, working carefully to avoid creases in paper. Return to freezer for 15 minutes. Meanwhile, preheat oven to 350°.
  • Peel off top paper and use a sharp knife to cut the dough into 30 strips, each about 1/2 in. thick and 5 in. long. Place each strip on a large baking sheet. Sprinkle with salt to taste, then use your fingers to round the top of each strip into a fingertip shape. Use a sharp knife to score shallow “knuckle” lines in each finger, then press an almond “nail” into the tip. If you like, bend each finger in places to make it look knobby.
  • Bake the fingers until an even light brown, about 15 minutes. Transfer to a rack to cool.

You can serve these plain on their own or pair them with a very creepy brain dip or a skull shaped cheese ball.

12 Responses to “Low-Carb Halloween Recipe: Cheddar Witches Fingers”

  • Misty says:

    Those are just adorable! A little scary but adorable!

  • Carbzilla says:

    These are awesome! I’m assuming they can also be baked up in a more traditional coin shape. Yum!

  • Lauren says:

    I tried to make these but they turned out more like bread. I spent a lot of time carving details into the fingers and they just rose like bread would. What did I do wrong? Also, you didn’t specify when to add the butter.


    • LinearChaos says:

      Hi Lauren, that’s odd that they rose like bread.

      Sorry I forgot to include when to add the butter. It’s mixed with all the rest of the ingredients at the start of the recipe. Did you melt the butter first? I didn’t melt the butter, I mixed it in kind of like you would make a pie crust.

  • JQBancroft says:

    Approximately how many “fingers” does this recipe yield? I’m having a small gathering with lots of food and I don’t want to waste (though I imagine these keep well and there really won’t be any waste :)

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