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.
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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