GET $10, GIVE $10
Give your friends $10 off on their first order of $50+ and get $10 in points for each successful referral.
Get $10 Now

Witch Fingers

Witch Fingers

Published on: September 30, 2019

Jump to Recipe

These spooky witch finger cookies are tasty and easy to make. Using a combination of nut flours, we made a soft and chewy cookie with an uncanny look to them. Dipped in a bit of berry sauce, they also get a tangy twist that pairs perfectly with their buttery pastry.

Witch Fingers

Preparation time: 20 minutes

Cooking time: 15 minutes

Serves: 12 fingers



For the fingers:

  • 1 cup almond flour
  • 1 tbsp coconut flour
  • ½ cup powdered erythritol
  • ¼ tsp baking powder
  • ¼ cup butter, room temperature
  • 1 tsp vanilla extract
  • 1 medium egg
  • 6 almonds, halved

For the “blood”

  • 1 cup mixed berries, thawed
  • Sweetener, to taste




  • 1Preheat the oven to 325F.
  • 2First, make the fingers. In a medium mixing bowl, combine the almond flour, coconut flour, and baking powder.
  • 3In a separate bowl, cream the butter and erythritol.
  • 4Add in the egg and vanilla extract and beat until smooth.
  • 5Add the dry ingredients to the wet ingredients and stir until a dough comes together.


  • 6Take around 1 tablespoon of the dough and roll between your palms to form the witch fingers.
  • 7Place each finger on a cookie sheet lined with parchment paper.
  • 8Press almond halves on the top side of each finger.
  • 9Make horizontal cuts on each finger to resemble knuckles.
  • 10Bake the fingers for 15-17 minutes.
  • 11Cool on a wire rack.
  • 12Make the “blood” by combining the berries and sweetener in a saucepot set over medium-high heat.
  • 13Add a splash of water and cook until the berries are softened.
  • 14Puree the berries using an immersion blender and strain through a fine mesh sieve.
  • 15Dip the blunt ends of the fingers into the berries blood and serve.


Tips & Tricks

  • Do not substitute our marzipan recipe with store-bought marzipan. The latter probably contains honey and sugar, which you already know are not keto-friendly ingredients.
  • If you end up with any leftover marzipan, store it in a container or zip lock bag to prevent it from drying out.
  • Marzipan tends to harden when exposed to air. Soften it in the microwave on the lowest setting if necessary.