Discover 10 Keto Snack Recipes: Easy Low-Carb Creations

Looking for keto snack Recipes? You’re in luck! In this post, we’ll share many delicious keto snack Recipes that are sure to keep you satisfied. Whether you’re looking for something simple to take to work or something more intricate and interesting to enjoy during a movie night with friends, we’ve got you covered. So hop on over to our blog and start cooking!

Whether you’re a seasoned keto enthusiast or just starting your low-carb adventure, these easy-to-follow recipes are tailored to meet your cravings head-on. Get ready to embrace a world of culinary excellence that marries convenience with delectable flavors while staying true to the principles of a low-carb lifestyle.

Join us on this exclusive exploration, and let “Discover Keto Snack Recipes: Easy Low-Carb Creations” be your companion in making snacking on keto an absolute delight!

what snack foods can I eat on keto?

On a keto diet, it’s important to focus on low-carb, high-fat snacks. Here are some keto-friendly snack options:

• Nuts and Seeds: Almonds, walnuts, chia seeds, and flaxseeds are excellent choices.
• Cheese: Opt for cheese cubes or slices, which are rich in fats and low in carbs.
• Avocado: Enjoy slices of avocado or guacamole for a creamy, satisfying snack.
• Hard-Boiled Eggs: A convenient and protein-packed snack.
• Meat and Cheese Rolls: Wrap cheese in slices of deli meat for a quick and savory treat.
• Vegetables with Dip: Snack on cucumber, celery, or bell pepper with a keto-friendly dip like guacamole or ranch dressing.
• Pork Rinds: A crunchy and carb-free alternative to traditional chips.
• Greek Yogurt: Choose full-fat, plain Greek yogurt and add some berries for sweetness in moderation.
• Olives: Packed with healthy fats and low in carbs, olives make a tasty and convenient snack.
• Jerky: Look for jerky made from high-quality meats without added sugars.
• Dark Chocolate: Opt for chocolate with a high cocoa content and minimal added sugars.
• Keto Fat Bombs: Homemade fat bombs with ingredients like coconut oil, nut butter, and cocoa can be a delicious and satisfying snack.

Remember to keep an eye on portion sizes and track your daily carb intake to stay within your keto goals. Always consult with a healthcare professional or a nutritionist before making significant changes to your diet.

The Best 8 Keto Snack Recipes

1. Keto Snack Recipes: Keto Popcorn

Ingredients:

• 1/2 cup coconut oil
• 1/2 cup popcorn kernels
• 2 tablespoons nutritional yeast
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder (optional)

Instructions:

1. Prepare the Popcorn:
   • In a large, heavy-bottomed pot, heat the coconut oil over medium heat.
   • Add a few popcorn kernels to the oil. Once they pop, the oil is ready.
2. Add Popcorn Kernels:
   • Add the popcorn kernels to the pot in an even layer.
   • Cover the pot with a tight-fitting lid.
3. Pop the Corn:
   • Shake the pot occasionally to ensure even popping.
   • Once the popping slows down, remove the pot from heat.
4. Seasoning:
   • In a separate bowl, mix nutritional yeast, salt, garlic powder, and onion powder (if using).
5. Coat the Popcorn:
   • Drizzle the popped popcorn with the nutritional yeast mixture. Toss to coat evenly.
6. Serve and Enjoy:
   • Transfer the keto popcorn to a serving bowl and enjoy your guilt-free snack!

2. Keto Snack Recipes: Keto Peanut Butter Cookies

Ingredients:

• 1 cup unsweetened peanut butter
• 1/2 cup erythritol (or any keto-friendly sweetener)
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• A pinch of salt (optional)
• Additional sweetener for rolling (optional)

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Combine Ingredients:
   • In a bowl, mix peanut butter, erythritol, egg, vanilla extract, baking soda, and salt (if using) until well combined.
3. Form Cookie Dough Balls:
   • Scoop out tablespoon-sized portions of the dough and roll them into balls. Optionally, roll each ball in an additional sweetener for a slightly sweet exterior.
4. Place on Baking Sheet:
   • Arrange the cookie dough balls on the prepared baking sheet, leaving space between each.
5. Flatten with a Fork:
   • Use a fork to gently flatten each cookie, creating a crisscross pattern.
6. Bake:
   • Bake in the preheated oven for 10-12 minutes or until the edges are golden brown.
7. Cool:
   • Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
8. Enjoy:
   • Once cooled, enjoy these delicious Keto Peanut Butter Cookies with a glass of almond milk or your favorite keto-friendly beverage!

3. Keto Snack Recipes: Keto Trail Mix

Ingredients:

• 1 cup almonds
• 1 cup walnuts
• 1/2 cup pecans
• 1/2 cup unsweetened coconut flakes
• 1/4 cup pumpkin seeds
• 1/4 cup sunflower seeds
• 1/4 cup dark chocolate chips (at least 85% cocoa)
• 1 teaspoon coconut oil
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• A pinch of salt

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 325°F (163°C).
2. Prepare Nuts and Seeds:
   • In a large mixing bowl, combine almonds, walnuts, pecans, coconut flakes, pumpkin seeds, and sunflower seeds.
3. Melt Chocolate:
   • In a small microwave-safe bowl, melt the dark chocolate chips with coconut oil. Stir in vanilla extract.
4. Combine and Coat:
   • Pour the melted chocolate over the nut and seed mixture. Toss until everything is well coated.
5. Add Seasonings:
   • Sprinkle cinnamon and a pinch of salt over the mixture. Toss again to evenly distribute the seasonings.
6. Spread on Baking Sheet:
   • Spread the mixture on a baking sheet lined with parchment paper in a single layer.
7. Bake:
   • Bake in the preheated oven for 15-20 minutes, stirring halfway through, until the nuts and seeds are toasted.
8. Cool:
   • Allow the trail mix to cool completely. The chocolate will harden as it cools.
9. Break Apart and Enjoy:
   • Once cooled, break the trail mix into clusters. Add more salt or sweetener to taste if desired.
10. Store:
    • Store the Keto Trail Mix in an airtight container for on-the-go snacking.

4. Keto Snack Recipes: Keto Tortilla Chips

Ingredients:

• 1 cup almond flour
• 2 tablespoons coconut flour
• 1 large egg
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon cumin
• 1/4 teaspoon paprika
• 1/4 teaspoon chili powder
• 1/4 teaspoon salt

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C).
2. Mix Dry Ingredients:
   • In a bowl, combine almond flour, coconut flour, garlic powder, onion powder, cumin, paprika, chili powder, and salt.
3. Add Wet Ingredients:
   • Add the egg and olive oil to the dry ingredients. Mix well until a dough forms.
4. Roll Out the Dough:
   • Place the dough between two sheets of parchment paper and roll it out into a thin, even layer.
5. Cut into Chip Shapes:
   • Use a pizza cutter to cut the rolled-out dough into chip-sized triangles or squares.
6. Transfer to Baking Sheet:
   • Carefully transfer the cut pieces to a baking sheet lined with parchment paper.
7. Bake:
   • Bake in the preheated oven for 10-12 minutes or until the edges are golden brown and the chips are crispy.
8. Cool:
   • Allow the chips to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
9. Serve and Enjoy:
   • Serve your Keto Tortilla Chips with guacamole, salsa, or your favorite low-carb dip.

5. Keto Snack Recipes: Peanut Butter Fat Bombs

Ingredients:

• 1/2 cup unsweetened creamy peanut butter
• 1/4 cup coconut oil, melted
• 2 tablespoons unsalted butter, softened
• 2 tablespoons powdered erythritol or any keto-friendly sweetener
• 1/2 teaspoon vanilla extract
• A pinch of salt (optional)
• 2 ounces dark chocolate (at least 85% cocoa), chopped (for coating, optional)

Instructions:

1. Mix Peanut Butter Base:
   • In a bowl, combine peanut butter, melted coconut oil, softened butter, powdered erythritol, vanilla extract, and a pinch of salt (if desired). Mix until well combined.
2. Shape into Balls:
   • Scoop out small portions of the mixture and roll them into bite-sized balls. Place them on a parchment-lined tray.
3. Freeze:
   • Place the tray in the freezer for at least 20-30 minutes to firm up the fat bombs.
4. Optional Chocolate Coating:
   • If desired, melt the dark chocolate in a microwave-safe bowl in 20-second intervals, stirring in between. Dip each frozen fat bomb into the melted chocolate to coat partially or fully.
5. Refrigerate:
   • Place the coated or uncoated fat bombs back in the freezer for an additional 10-15 minutes to set.
6. Store and Serve:
   • Once set, transfer the fat bombs to an airtight container and store in the refrigerator. Serve chilled.

6. Keto Snack Recipes: Low-Carb Seed Crackers

Ingredients:

• 1/2 cup flaxseeds
• 1/2 cup chia seeds
• 1/2 cup sesame seeds
• 1/4 cup pumpkin seeds
• 1/4 cup sunflower seeds
• 1 cup water
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Herbs and spices of your choice (e.g., rosemary, thyme, paprika)

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 325°F (163°C).
2. Prepare Seed Mixture:
   • In a bowl, combine flaxseeds, chia seeds, sesame seeds, pumpkin seeds, and sunflower seeds.
3. Add Wet Ingredients:
   • Pour in water, olive oil, salt, garlic powder, and onion powder. Mix well and let the mixture sit for about 10-15 minutes to allow the seeds to absorb the liquid.
4. Spread on Baking Sheet:
   • Line a baking sheet with parchment paper. Spread the seed mixture evenly over the parchment paper.
5. Flatten and Add Seasonings:
   • Place another piece of parchment paper on top of the mixture and use a rolling pin to flatten it to your desired thickness. Remove the top parchment paper and sprinkle herbs and spices of your choice over the mixture.
6. Bake:
   • Bake in the preheated oven for about 25-30 minutes or until the edges are golden brown and the mixture is firm.
7. Cool and Break Apart:
   • Allow the crackers to cool completely before breaking them into pieces.
8. Store:
   • Store the Low-Carb Seed Crackers in an airtight container. They can be kept at room temperature for a few days or refrigerated for longer freshness.

7. Keto Snack Recipes:  Keto Puppy Chow

Ingredients:

• 4 cups unsweetened Chex cereal (you can use a combination of almond and coconut flakes)
• 1 cup sugar-free dark chocolate chips
• 1/2 cup creamy unsweetened almond butter
• 1/4 cup unsalted butter
• 1 teaspoon vanilla extract
• 1 1/2 cups powdered erythritol (for coating)
• 1/2 cup unsweetened cocoa powder (for coating)

Instructions:

1. Prepare Chex Cereal:
   • Place the unsweetened Chex cereal in a large mixing bowl.
2. Melt Chocolate Mixture:
   • In a microwave-safe bowl, melt the sugar-free dark chocolate chips, almond butter, and unsalted butter together. Stir in vanilla extract.
3. Coat Cereal:
   • Pour the melted chocolate mixture over the Chex cereal. Gently fold until the cereal is evenly coated.
4. Coat with Powdered Erythritol and Cocoa:
   • In a large plastic bag, combine powdered erythritol and cocoa powder. Add the coated cereal to the bag and shake until the cereal is fully coated in the powdered mixture.
5. Set:
   • Spread the coated cereal on a parchment-lined tray and allow it to set for about 30 minutes.
6. Enjoy:
   • Once set, your Keto Puppy Chow is ready to enjoy! Store in an airtight container.

8. Keto Snack Recipes:  Keto Granola Bars

Ingredients:

• 1 cup almonds, chopped
• 1/2 cup walnuts, chopped
• 1/2 cup unsweetened shredded coconut
• 1/4 cup chia seeds
• 1/4 cup flaxseeds
• 1/4 cup pumpkin seeds
• 1/4 cup sunflower seeds
• 1/2 cup almond butter
• 1/4 cup coconut oil, melted
• 1/4 cup powdered erythritol or your preferred low-carb sweetener
• 1 teaspoon vanilla extract
• A pinch of salt

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 325°F (163°C). Line a baking pan with parchment paper, leaving some overhang for easy removal.
2. Mix Dry Ingredients:
   • In a large bowl, combine chopped almonds, chopped walnuts, shredded coconut, chia seeds, flaxseeds, pumpkin seeds, and sunflower seeds.
3. Prepare Wet Ingredients:
   • In a separate bowl, mix the almond butter, melted coconut oil, powdered erythritol, vanilla extract, and a pinch of salt until well combined.
4. Combine Mixtures:
   • Pour the wet ingredients over the dry ingredients and stir until everything is evenly coated.
5. Press into Pan:
   • Transfer the mixture to the prepared baking pan. Use a spatula or your hands to press it down firmly into an even layer.
6. Bake:
   • Bake in the preheated oven for 20-25 minutes or until the edges are golden brown.
7. Cool and Cut:
   • Allow the granola bars to cool completely in the pan. Once cooled, use the parchment paper overhang to lift the slab onto a cutting board. Cut into bars.
8. Store:
   • Store the Keto Granola Bars in an airtight container. They can be kept at room temperature for a few days or refrigerated for longer freshness.

9. Keto Snack Recipes:  Low-Carb Chex Mix

Ingredients:

• 2 cups almond slices
• 1 cup pecan halves
• 1 cup walnuts, halved
• 1 cup unsweetened coconut flakes
• 1 cup pumpkin seeds
• 1 cup sunflower seeds
• 1/2 cup butter, melted
• 2 tablespoons soy sauce or coconut aminos
• 1 teaspoon Worcestershire sauce (ensure it’s sugar-free)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper (optional, for heat)

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 250°F (120°C).
2. Prepare Nuts and Seeds:
   • In a large mixing bowl, combine almond slices, pecans, walnuts, coconut flakes, pumpkin seeds, and sunflower seeds.
3. Prepare Sauce:
   • In a separate bowl, mix melted butter, soy sauce or coconut aminos, Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, and cayenne pepper if using.
4. Combine Mixtures:
   • Pour the sauce over the nuts and seeds mixture. Toss well until everything is evenly coated.
5. Bake:
   • Spread the mixture evenly on a baking sheet lined with parchment paper.
6. Bake until Golden and Crispy:
   • Bake in the preheated oven for 60-70 minutes, stirring every 15-20 minutes, until the nuts and seeds are golden and crispy.
7. Cool Completely:
   • Allow the Low-Carb cheese mix to cool completely on the baking sheet.
8. Store:
   • Once cooled, store the mix in an airtight container. It can be kept at room temperature for a few days or refrigerated for longer freshness.

10. Keto Snack Recipes:  Keto Ants on a Log

Ingredients:

• Celery stalks, cleaned and cut into snack-sized pieces
• Cream cheese softened
• Sugar-free almond butter or peanut butter
• Chia seeds or sesame seeds (optional, for “ants”)

Instructions:

1. Prepare Celery Sticks:
   • Wash and cut celery stalks into snack-sized pieces, usually around 4 inches long.
2. Spread Cream Cheese:
   • Spread a layer of softened cream cheese into the hollow part of each celery stick.
3. Add Nut Butter:
   • Spoon sugar-free almond butter or peanut butter on top of the cream cheese, filling the groove in the celery.
4. Top with “Ants”:
   • If desired, sprinkle chia seeds or sesame seeds on top of the nut butter to represent the “ants.”
5. Serve and Enjoy:
   • Arrange your Keto Ants on a Log on a plate and serve. Enjoy this crunchy and creamy low-carb snack!