EASY KETO SNACKS

This simple list of things you can knock together with 2 to 4 ingredients and just a few minutes illustrates how easy keto snacking or cooking can be. Use this as a starting point and make up your own delicious combos.

EASY KETO SNACKS

ANCHO CHILE CANDIED BACON

Eggs/Other Proteins: 8 slices bacon

Seasonings/Condiments: 2 Tbsp granulated Swerve, 1 tsp ancho chile powder

Combine the sweetener and chile powder. Arrange bacon on a baking rack placed on a rimmed sheet pan. Rub spice mixture over both sides of bacon. Bake in a 400°F oven for 20 minutes or until crispy. Cool. Eat whole or crumble into small pieces.

ALMOND BUTTER FAT BOMBS

Fat: 1 cup almond butter, ½ cup coconut flour

Seasonings/Condiments: ½ tsp granulated Stevia

Stir together all ingredients. Cover the bowl and freeze for 20 minutes. Roll into 1½-inch balls. Place balls on a parchment-lined rimmed sheet pan. Freeze until firm, about 30 minutes. Store in the refrigerator for up to 2 weeks.

CINNAMON RICOTTA WITH STRAWBERRIES

Fat: ½ cup whole-milk ricotta

Seasonings/Condiments: ⅛ tsp cinnamon, ⅛ tsp granulated Stevia

Fruits/Vegetables/Herbs: Fresh strawberries

Stir together ricotta, cinnamon, and sweetener. Serve with strawberries for dipping.

HAM, CREAM CHEESE, AND PICKLE ROLL-UPS

Eggs/Other Proteins: 2 slices deli ham

Fat: 2 Tbsp chive and onion-flavored cream cheese spread

Fruits/Vegetables/Herbs: 2 slender whole dill pickles

Spread 1 Tbsp of the cream cheese on each slice of ham. Place a pickle at one end of each slice of ham. Roll up. Cut each roll into 4 pieces.

CHOCOLATE–PEANUT BUTTER CHEESECAKE BOMBS

Eggs/Other Proteins: ¼ cup creamy peanut butter

Fat: 4 oz cream cheese (softened), ½ cup sugar-free chocolate chips (chopped)

Seasonings/Condiments: 2 Tbsp granulated Swerve

Stir together the cream cheese, peanut butter, and sweetener. Scoop into golf ball-sized balls. Roll in the chocolate chips. Arrange on a parchment-lined sheet pan and freeze for 2 hours or until solid. Store in an airtight container in the freezer.

CURRIED MIXED NUTS

Eggs/Other Proteins: 1 cup mixed raw nuts

Seasonings/Condiments: 2 tsp vegetable oil, ½ tsp kosher salt, 1 tsp curry powder

Toss together the nuts, oil, salt, and curry powder until nuts are well-coated. Spread on a microwave-safe plate. Microwave on high for 15 seconds. Gently stir. Microwave for an additional 15 seconds or until nuts are golden but not burned. Allow to cool.

CHEESE AND CRACKERS

Fat: 1 wedge spreadable cheese (any flavor), 6 100 percent flaxseed crackers

Spread cheese on crackers.

OLIVE-AND-CHEESE-STUFFED MINI PEPPERS

Fat: 3 Tbsp cream cheese (softened)

Fruits/Vegetables/Herbs: 1 Tbsp chopped olives (green or black), 2 mini bell peppers (halved and seeded)

Stir together the cream cheese and olives. Stuff into pepper halves.

GUACAMOLE-STUFFED MINI PEPPERS

Fat: ¼ cup guacamole, Crumbled feta cheese

Fruits/Vegetables/Herbs: 2 mini bell peppers (halved and seeded)

Scoop guacamole into peppers halves. Top with cheese.

RANCH TUNA SALAD CUPS

Eggs/Other Proteins: 1 (2.6-oz) pouch ranch-flavored tuna

Fat: 1 Tbsp mayonnaise

Fruits/Vegetables/Herbs: 1 Tbsp minced celery, 2 butter lettuce leaves

Stir together the tuna, mayonnaise, and celery. Scoop into the lettuce leaves.

BUFFALO TUNA–STUFFED CELERY

Eggs/Other Proteins: 1 (2.6-oz) pouch buffalo-flavored tuna

Fat: 1 Tbsp mayonnaise, 1 Tbsp crumbled blue cheese

Fruits/Vegetables/Herbs: Celery sticks

Stir together the tuna, mayonnaise, and blue cheese. Spoon into celery sticks.

ZUCCHINI CHIPS WITH RANCH DRESSING

Seasonings/Condiments: 2 tsp olive oil, ½ tsp kosher salt, Ranch dressing

Fruits/Vegetables/Herbs: 1 medium zucchini, sliced 1/16 to ⅛-inch thick

Toss zucchini slices with olive oil. Arrange on a parchment-lined rimmed sheet pan. Sprinkle with salt. Bake in a 200°F oven for 1¾ to 2 hours or until crisp. Allow to cool. Serve with ranch dressing.

PEPPERONI CHIPS WITH MARINARA

Eggs/Other Proteins: 6 oz thinly sliced pepperoni

Seasonings/Condiments: No-sugar-added marinara (warmed)

Arrange pepperoni slices on a parchment-lined sheet pan. Bake in a 400°F oven for 5 minutes. Sponge off excess oil with a paper towel. Bake for an additional 1 to 2 minutes. Allow to cool, about 5 minutes. Serve with marinara.

CHILI-SPICED PROSCIUTTO CRISPS

Eggs/Other Proteins: 1 (2-oz) package thinly sliced prosciutto

Seasonings/Condiments: ½ tsp chili powder, ¼ tsp garlic powder

Arrange prosciutto on a parchment-lined sheet pan. Bake in a 350°F oven until starting to crisp, 10 to 15 minutes. Stir together chili powder and garlic powder. Transfer prosciutto to a wire rack. Sprinkle chips with seasoning. Let cool until crisp.

MATCHA-CHIA PUDDING

Eggs/Other Proteins: 1 tsp powdered matcha

Fat: ¼ cup chia seeds, ¾ cup unsweetened almond milk, Whipped cream

Seasonings/Condiments: 2 tsp granulated Swerve

Stir together the chia seeds, matcha, almond milk, and sweetener. Divide between 2 serving dishes. Cover and refrigerate for at least 4 hours or overnight. Top with whipped cream.

CAJUN-SPICED COTTAGE CHEESE DIP AND VEGGIES

Fat: ½ cup 4% milkfat cottage cheese

Seasonings/Condiments: ½ tsp Cajun Spice

Fruits/Vegetables/Herbs: Raw veggies for dipping (celery sticks, broccoli florets, cauliflower florets, cherry tomatoes, bell pepper strips)

Stir together the cottage cheese and Cajun spice. Serve with veggies.

BEEF AND BROCCOLI

Eggs/Other Proteins: 2 slices sugar-free air-dried beef

Fat: 2 tsp mayonnaise

Fruits/Vegetables/Herbs: 2 slender broccoli stalks

Brush the broccoli stalks with the mayonnaise. Wrap with air-dried beef.

SPICY SESAME EDAMAME

Seasonings/Condiments: 2 tsp toasted sesame oil, Red pepper flakes, ½ tsp kosher salt

Fruits/Vegetables/Herbs: 1 (10-oz) package frozen edamame

Cook edamame according to package directions. Transfer to a bowl. Toss with sesame oil, red pepper flakes, and salt.

BROCCOLI-CHEDDAR TOTS

Eggs/Other Proteins: 1 egg (lightly beaten), 2 Tbsp almond flour

Fat: 2 cups shredded sharp cheddar cheese

Seasonings/Condiments: Pinch each salt and pepper

Fruits/Vegetables/Herbs: 2 cups cooked and cooled riced broccoli (squeezed dry)

Stir together all ingredients until well-blended. Shape into balls. Bake in a 400°F oven on a parchment-lined rimmed sheet pan for 8 minutes. Turn and bake for an additional 5 to 8 minutes more.

BACON-JALAPEÑO POPPERS

Eggs/Other Proteins: 1 slice cooked and crumbled bacon

Fat: 2 Tbsp cream cheese (softened), 2 Tbsp finely shredded cheddar cheese

Fruits/Vegetables/Herbs: 2 jalapeños (seeded and halved)

Stir together the cream cheese, cheddar cheese, and bacon. Spoon into jalapeño halves. Bake in a 350°F oven for 10 minutes, or until cheese is melted and lightly browned.

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20 Delicious EASY KETO SNACKS Recipe
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