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Keto Halloween Charcuterie Board

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A fun low carb Halloween snack board packed with cheeses, cured meats, crunchy veg, nuts, pork rinds, and easy dips. Styled with simple “pumpkins,” “eyeballs,” and “mummies.” Fast to prep, great for parties, and friendly for keto.

Ingredients

  • Cheeses (pick 3–5): cheddar (for pumpkin shapes), mozzarella balls or slices, goat cheese log, provolone or havarti, blue cheese (optional)

  • Meats (pick 3–5): salami, prosciutto, pepperoni, chorizo, turkey deli slices

  • Crunchy veg (pick 4–6): cucumber, mini bell peppers, celery, radishes, cauliflower, broccoli, purple cabbage

  • Keto “crackers” (pick 2–3): pork rinds, seed crackers, parmesan crisps

  • Pickles & olives: black olives, green olives, dill gherkins or cornichons

  • Nuts & seeds: almonds, pecans or walnuts, pumpkin seeds (pepitas)

  • Dips (pick 2–3):

    • Cauldron Guacamole: 3 ripe avocados, 1 lime, 1 small garlic clove, ½ tsp salt, 2 tbsp sour cream for swirl

    • Ranch Dip: ¾ cup Greek yogurt, ¼ cup mayo, 1 tsp lemon juice, 1 tsp dried dill, 1 tsp dried parsley, ½ tsp onion powder, ½ tsp garlic powder, salt, pepper

    • Olive Tapenade: 1 cup olives, 1 tbsp capers, 1 small garlic clove, 2–3 tbsp olive oil, lemon zest

  • Optional decor: small plastic spiders, toothpicks, mini pumpkin, parchment paper

Instructions

  • Prep veg: wash, dry very well. Slice cucumbers into coins. Cut mini peppers into rings. Break cauliflower and broccoli into small florets.

  • Shape cheeses: cut cheddar ¼-inch thick and press a small pumpkin cutter (or use a knife). Slice provolone into “tombstones.” Leave mozzarella as balls or thick coins.

  • Quick dips:

    • Guac: mash avocados with lime, garlic, salt. Spoon into a black bowl; swirl sour cream on top.

    • Ranch: whisk yogurt, mayo, lemon, herbs, onion and garlic powders, salt, pepper. Chill.

    • Tapenade: pulse olives, capers, garlic, oil, lemon zest to a chunky paste.

  • Pepperoni chips (optional but good): bake slices on parchment at 200°C / 400°F for 8–10 minutes until crisp. Blot and cool.

  • Fold meats: fan salami, loosely ruffle prosciutto, roll turkey slices. If you like, make a salami “rose.”

  • Build the board: set dip bowls first (triangle layout). Add cheese clusters (pumpkins, tombstones, goat log). Place meats around bowls. Fill with veg, pork rinds, seed crackers, and parmesan crisps.

  • Spooky touches: make “eyeballs” by topping mozzarella with sliced black olive. Add a few nuts and pumpkin seeds in gaps. Place 2–3 small fake spiders on the edge (food safe).

  • Serve: bring to room temp for 20 minutes before guests. Refill small sections as they empty.

Notes

  • Keep colors spread out: orange next to green or white so it pops.

  • Pat veg dry, or moisture will soften crackers and rinds.

  • Make ahead: slice cheeses and veg, mix dips, and bake pepperoni chips up to 24 hours early. Store each part in airtight boxes.

  • Budget tip: use mostly cheddar and mozzarella, then add one small “special” cheese.

  • Kid corner: plain cheddar squares, turkey rolls, cucumber, ranch (no spooky faces if kids get shy).

  • Gluten-free by default. Always check labels on meats for added sugar.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-halloween-charcuterie-board/