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Keto Cheddar Jalapeño Witch Finger Biscuits Recipe

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Keto cheddar jalapeño biscuits shaped like witch fingers for Halloween. Soft inside, light golden edges, almond “nails,” mild heat, and only about 2g net carbs each. Simple steps, easy to make ahead, freezer friendly.

Ingredients

Scale

  • 2 cups (200 g) super-fine almond flour

  • 2 tbsp (14 g) coconut flour

  • 1 tsp baking powder (aluminum-free)

  • ¾ tsp fine sea salt

  • ½ tsp garlic powder

  • ½ tsp onion powder

  • ¼ tsp smoked paprika (optional)

  • ¼ tsp xanthan gum (recommended)

  • 2 large eggs

  • 5 tbsp (70 g) unsalted butter, melted and cooled

  • ¼ cup (60 ml) sour cream or full-fat Greek yogurt

  • 1 tsp apple cider vinegar

  • 1 ½ cups (150 g) sharp cheddar, freshly grated

  • 1–2 jalapeños, seeded and minced (keep some seeds for more heat)

  • 2 tbsp chopped chives or green onion (optional)

For the “nails” + finish

  • 18–20 blanched almonds (or almond slices)

  • 1–2 tsp tomato paste or hot sauce (glue + color)

  • 1 tbsp melted butter for brushing

  • Pinch paprika + flaky salt for dusting (optional)

Instructions

  • Heat oven to 350°F (175°C). Line a baking sheet with parchment.

  • In a large bowl whisk: almond flour, coconut flour, baking powder, salt, garlic powder, onion powder, paprika, and xanthan gum.

  • In another bowl whisk: eggs, cooled melted butter, sour cream, and apple cider vinegar until smooth.

  • Fold wet mix into dry. Stir in cheddar, jalapeños, and chives. Rest dough 3–4 minutes to thicken.

  • Scoop 18–20 portions (about 1 heaping tbsp each, 30–35 g). Roll into 3½–4 inch logs. Pinch to form knuckles (three sections). Score 3–4 shallow lines over each knuckle with a butter knife.

  • Dab a tiny bit of tomato paste or hot sauce on each tip. Press on a blanched almond like a nail (a slight tilt looks spooky).

  • Brush lightly with melted butter. Dust with a little paprika and flaky salt if you like.

  • Bake 14–18 minutes until set and lightly golden at the edges.

  • Cool on the tray 5 minutes, then move to a rack. Serve warm with your favorite low-carb dip.

Notes

  • If dough feels soft, chill 10 minutes; coconut flour will keep soaking moisture.

  • For less spread, keep dough cool and don’t skip xanthan gum.

  • Want more heat? Leave some jalapeño seeds or add a pinch of cayenne.

  • Make ahead: shape and chill up to 6 hours, then bake. Or freeze shaped fingers on a tray, bag, and bake from frozen 18–22 minutes.

  • Reheat baked biscuits at 300°F (150°C) for 6–8 minutes.

  • Pickled jalapeños work; pat dry and use half the amount.

  • Nut-free swaps won’t match texture. Sunflower seed flour may turn batter green with baking powder.

  • Best cheese result: grate from a block. Pre-shredded can bake a bit drier.

  • Serving ideas: chipotle “ketchup,” ranch, or avocado “slime.”

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-cheddar-jalapeno-witch-finger-biscuits/