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Low carb Halloween goodies

Visit Karen Rysavy online at TrulyLowCarb.com for more low carb recipes and ideas.

Halloween recipes

Halloween is coming, and I wanted to provide you with some wickedly fun entertaining ideas. Whether you are hosting a party, sending snacks to your child's school party, or you just want to whip up a surprisingly gory snack or dinner for family and friends, here are some fun and easy ideas to help you prepare deliciously spooky fare that's healthy and low in carbohydrates.

Monster Lady Finger Cookies

Truly low carb Monster-Lady Finger Cookies

Ingredients:
1/2 cup salted butter, softened
3/4 cup Splenda granular
1 teaspoon vanilla extract
3/4 cup wheat gluten (such as Vital)
1 cup almond flour
2 tablespoons sliced almonds
Green or brown food coloring

Directions:
1. Cream butter, Splenda and vanilla.

2. Add a few drops of food coloring, until the mixture looks appropriately disgusting; add gluten and almond flour, 1/4 cup at a time, kneading if necessary.

3. Divide dough into 16 equal pieces; shape each piece into a "finger."

4. Use a sharp pin or a knife to carve knuckles into each dough finger; bend slightly at the curve. Scoop out a place for "fingernails." Insert one almond slice into each dough finger. To resemble a fingernail.

5. Bake at 350 F for eight to 10 minutes, or until done.

Makes 16 cookies.

Per cookie:
5.60g carbs, 0.79g fiber, 6.63g protein, 8.88g fat, 15mg cholesterol, 42.59mg sodium, 130.35 calories

Truly Low Carb Monster Toes

Ingredients:
1/2 cup salted butter, softened
1/2 cup grated Parmesan cheese
2 tablespoons garlic powder
1 tablespoon onion powder
3/4 cup wheat gluten (such as Vital)
1 cup almond flour
Green food coloring
12 ounces miniature cocktail wieners (36 individual wieners)
3 tablespoons Heinz 1-carb catsup

Directions:
1. Cream butter with Parmesan cheese, garlic and onion powders.

2. Add a few drops food coloring until the mixture looks appropriately disgusting; then add gluten and almond flour, 1/4 cup at a time, kneading if necessary.

3. Chill dough at least one hour; divide into thirds. Roll each third out to about 1/4-inch thick. Cut each piece of dough into six even strips. Form one strip around one end of each wiener, leaving about half of the wiener sticking out. Repeat until all 36 wieners are wrapped.

4. Bake at 375 degrees F until dough is lightly-browned, about 10 to 12 minutes.

5. Cool. Carve a small hole in the end of each wiener; fill with catsup to look like a toe nail.

Makes 36.

Per Monster Toe: 1.66g carbs, 0.37g fiber, 3.04g protein, 7.30g fat, 15.64mg cholesterol, 141.95mg sodium, 84.73 calories

Variation: Toast 36 almond slices until golden, then affix one to the end of each wiener for a toenail, using a bit of pressurized cheese food for the glue, Use the catsup to make the toes bloody. The thick yellow toenails really put these over the top -- ew!

Eyeball Appetizers

Ingredients:
6 large hard-boiled eggs
1/3 cup mayonnaise
3/4 teaspoon paprika
Salt and pepper to taste
6 pimento-stuffed green olives

Directions:
1. Cut tops off eggs, about 1/3 from tip, just enough to scoop out yolks.

2. Mash yolks with mayonnaise and paprika; salt and pepper to taste. Mix thoroughly; fill egg white "eye sockets" with mixture. Press an olive into each yolk mixture, pimento facing out. Trim end of eggs to create flat surface; stand eggs upright on serving platter.

Makes 12.

Per serving: 0.43g carbs, 0.07g fiber, 3.69g protein, 8.48g fat, 127.57mg cholesterol, 109.64mg sodium, 93.53 calories

Corpse loaf

Use your favorite low carb meatloaf recipe. Instead of shaping it into a log, shape it into a corpse (legs together, arms folded across chest, with whole peppercorns or bits of pimento for eyes). Bake as usual. Just before serving, stab the poor guy in the heart with a paring knife and dump low carb catsup on the "wound."

Spider Eggs

Ingredients:
8 large hard-boiled eggs
2 tablespoons mayonnaise
1 teaspoon mustard
1/4 teaspoon salt
16 small black olives
1 teaspoon pimento, chopped

Directions:
1. Peel eggs; slice in half. Scoop out yolks; blend with mayonnaise, mustard and salt. Fill whites with yolk mixture.

2. Slice eight of the olives in half; arrange one half-olive in the middle of each yolk to serve as spider body. Slice off the last quarter of each of the eight remaining olives; arrange the smaller circles cut-side down in front of the bodies to serve as heads.

3. Thinly slice each of the remaining olives into six "legs" each. Arrange legs around spider bodies, hanging over sides of eggs. Place tiny bits of pimento as eyes to complete the effect.

Makes 16.

Per serving: 0.48g carbs, 0.12g fiber, 2.78g protein, 4.13g fat, 93.53mg cholesterol, 103.92mg sodium, 50.76 calories

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