Scary Bloody Witch Fingers – Sugar free, Keto, Paleo & HORRIBLE!!!

  • Prep Time
    50 mins
  • Cook Time
    15-20 mins
  • Serving
  • Ready In
    70 mins

Scary Bloody Witch Fingers – Sugar free, Keto, Paleo & HORRIBLE!!!

Halloween is not really our own holiday. In Hungary these days we remember our dead. We bring flowers to their graves, light candles, and remember them with a good heart.
In Canada, on the other hand, it’s all about Halloween. The entrances of almost every house are decorated with zombies, ghosts and pumpkin heads and people scare each other.

As the saying goes, “If you’re in Rome, live like the Romans.” So, I just did it like a Canadian and baked some creepy candy for the evening activity party.

The cut Scary Bloody Witch Fingers idea was not my own, full of similar recipes from the internet. However, the sugar-free, low-carb recipe has been invented by me. When it comes to all pumpkins, Scary Bloody Witch Fingers should also be made from minced pumpkin seeds.

I made the witches’ nails from peeled almonds, and imitated the horrible bleeding effect with sugar-free strawberry jam. The Scary Bloody Witch Fingers were so horrible that our friends looked at him with real disgust and didn’t even want to taste it at first glance. Eventually he ran out of everything until the last bit. Try it yourself, not only eat, but bake is also fun.
Happy Halloween for everyone! 🎃🎃🎃



Per Serving: 4 pcs witch fingers

  • Daily Value*
  • Calories: 366
    18.3 %
  • Fat: 20.4 g
    12.4 %
  • Sodium: 202.5 mg
    8.8 %
  • Potassium: 304.5 mg
    8.7 %
  • Total carbohydrate: 15.64 g
    24.1 %
  • Sugar: 0.84 g
    2.1 %
  • Fiber: 5.31 g
    21.2 %
  • Net carbs: 9 g
    22.5 %
  • Protein: 8.17 g
    10.9 %



    Put the melted fat, powdered sweetener and pumpkin spice in a deep bowl and stir until smooth.


    Add an egg yolk to the mass and stir further with it.


    Add the flours and knead. Put the dough in the refrigerator to cool for 40 minutes.


    Remove from the refrigerator, kneading finger-thick rollers, squeeze the almonds into it, cut strips at the joints with a knife and bake in a preheated oven at 330 F / 165 C for 15-20 minutes.


    Spread strawberry jam around the nail beds and the scaring can begin.

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