Not so scary Halloween
NOT SO SCARY HALLOWEEN
Try these NOT-SO-SCARY HALLOWEEN recipes that won’t leave your family with a sugar crash or a chemically-induced haze for days!Halloween is a time for creative, spooky treats that add a little fright to your plate! But Halloween doesn’t have to be full of sugar and carbs. With a little creativity, you can make fun, festive snacks that are both keto-friendly and delicious. Here are a few spooky, low-carb recipes: Cauliflower Brain, Chocolate Bugs, Sweet-Salty Roaches, and Devilish Eggs. These treats are perfect for a Halloween gathering or a fun night in with family.The cauliflower "brain" is both creepy and delicious, making it a great centerpiece for your Halloween spread. Plus, cauliflower is low in carbs and packed with fiber, vitamin C, and antioxidants.Chocolate Bugs are delicious and simple snacks that make for a creepy addition to your Halloween table. They’re loaded with healthy fats from the pecans and dark chocolate, which are both keto-friendly and antioxidant-rich.Sweet-Salty Roaches are bacon-wrapped dates that may look like creepy crawlies but taste delicious! They’re perfect for a keto Halloween because dates are small enough in portion size to keep carbs lower, while bacon adds healthy fat and protein.These classic deviled eggs get a Halloween twist with spicy paprika and red bell pepper for a sinister look. Eggs are the perfect keto snack, providing high-quality protein and healthy fats.Halloween doesn’t have to mean sugary treats and carb overload. With a bit of creativity, you can enjoy a festive, spooky spread that keeps you on track with your health goals. These Halloween-themed snacks offer all the fun and none of the sugar crashes, making them perfect for you and your family to enjoy a healthier Halloween.Bon appetite! Your fork is waiting!
Equipment
- 20 toothpicks for sweet-salty roaches recipe
Ingredients
CAULIFLOWER BRAIN
- 1 cauliflower
- ¼ cup ghee
- 2 cloves grated garlic
- ¼ cup parmesan cheese
- ½ tsp red pepper flakes
- 1-1 ½ tsp salt
- 3 TBSP tomato sauce or pizza sauce
BUGS
- 20 pecans
- ⅓ cup dark chocolate melted in a double-boiler
SWEET-SALTY ROACHES
- 20 pitted dates
- 5 bacon strips
DEVIL-ISH EGGS
- 12 eggs hard boiled and peeled
- 2 tsp paprika
- 1-2 tsp hot sauce
- 2 tsp mustard
- ½ cup mayonnaise
- salt to taste
- 1 red bell pepper
Instructions
CAULIFLOWER BRAIN
- Trim the cauliflower head and cut a sliver from the center to create 2 lobes. Mix ghee with parmesan cheese, grated garlic, salt, and red pepper flakes and rub on top of the cauliflower head. Place on the baking sheet, pour 1/2 cup of water onto the sheet, cover tightly with foil, and bake at 400°F for 40-50 minutes, or until tender. Unwrap, transfer to a plate, and pour warmed tomato or pizza sauce for veins.
CHOCOLATE BUGS
- Warm dark chocolate in a double boiler. Line a baking sheet with parchment paper or a silicone mat. Spoon or pipe chocolate onto a pecan on a baking sheet, as bug legs or wings. Put in a fridge to harden, about 20-30 min.
BACON WRAPPED DATE BUGS
- Cut the bacon strip into 4 pieces. Wrap each piece around a pitted date, secure with a toothpick. Bake at 400°F, until crisp, about 8 min. Cool and remove toothpicks. Tuck thinly sliced dates under the bacon for antennae.
DEVIL-ISH EGGS
- Slice off the top quarter of each hard-boiled egg and trim the bottom for easier plate sitting. Scoop out the yolk and mash with mayo, paprika, hot sauce, mustard, salt. Spoon into the egg whites. Dust with paprika and decorate with sliced red bell pepper for horns.
Video
Notes
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