7 of Our Best Keto Snacks to Satisfy Any Craving (Great for Parties Too!)

 

 

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These keto snacks will not only keep you full, but they will also keep you in ketosis and feeling amazing as you go throughout your day. Let’s face it, nobody wants to give up snacking! Well, you don’t have to. Whether you want a savory snack or something to satisfy your sweet tooth, this list will make you super happy! We’ve also included some keto snacks you can make and take to a party (so you can enjoy too!). We’ve thought of everything! After school snacks, late night cravings, let this keto snack list be your guide to happy eating again!

 

 

1) Primal Bacon-Wrapped Jalapenos Poppers {low-carb; keto}

These bacon-wrapped jalapenos will satisfy anyone and are my go-to snack when I go to parties (and need something that I can enjoy too!). Don’t worry if you or your friends don’t like spicy things, with the creamy cheese and salty bacon, the heat barometer goes way down on these bad boys. My family absolutely love them (and we don’t usually like super hot and spicy dishes). You can make them in under 45 minutes, with 20 minutes or so of prep time and they look absolutely amazing when presented. If you absolutely can’t stand the heat at all, you could easily sub a milder pepper, like a red sweet pepper as well. That would be amazing too! For a snack you can serve anywhere, these make the top of my list!

These poppers are a delicious side or party food, always a hit. Easy to make and easy to love. Try cooking up these primal, bacon-wrapped Jalapeños Poppers now!

Primal Bacon-Wrapped Jalapenos Poppers {low-carb; keto}
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Primal Bacon-Wrapped Jalapenos Poppers {low-carb; keto}

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 24 poppers
Calories 135kcal
Author Kendra Benson

Ingredients

  • 12 Jalapeño Peppers
  • 8 oz Cream Cheese softened, room-temp
  • 1/2 cup Sharp Cheddar Cheese shredded
  • 1 clove Garlic minced
  • 1/2 tsp Smoked Paprika
  • 24 slices Bacon not thick-cut
  • 24 Toothpicks

Instructions

  • Preheat the oven to 400°F. To make cleanup easier, line a rimmed baking sheet with parchment paper or foil. Set aside.
  • Cut each jalapeño pepper in half. Using a spoon (a grapefruit spoon works really well here), scrape out the seeds and white parts and discard. Set the halved, seeded peppers aside.
    *NOTE* If you have latex (or similar) gloves, wear them! You don't want to accidentally rub your eyes after handling jalapeños, trust me.
  • Combine the cream cheese, shredded cheddar, minced garlic, and smoked paprika in a mixing bowl. Using a wooden spoon or silicone spatula, combine everything together until the mixture is smooth and even.
  • Fill each jalapeño half with the cream cheese mixture, slightly overfilling and smoothing the mixture on top. Once all peppers are stuffed, wrap 1 slice of bacon around each one, leaving the ends of the bacon on the bottom of the pepper. Secure the bacon with a toothpick to keep it from unwrapping as it bakes.
  • Arrange the prepared peppers on the lined baking sheet so they are close but not touching. Bake in the preheated oven for 25 minutes, or until the bacon is crispy and the cream cheese filling has browned on top and is bubbly.
  • Remove from the oven and let cool slightly before serving. Garnish with additional smoked paprika, if desired.

Nutrition

Serving: 1popper | Calories: 135kcal | Carbohydrates: 1g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 190mg | Potassium: 76mg | Vitamin A: 5.1% | Vitamin C: 10.1% | Calcium: 2.8% | Iron: 0.9%

2) Avocado Fries w/ Sun-dried Tomato Aioli

French fry fans? I have the answer. If you’re looking for a quick, satisfying keto snack idea, these avocado fries hit the spot. I used to hate avocado, but these fries made me change my entire worldview! With an almond flour, pork panko crust, these are a keto lovers dream. They are super creamy on the inside and satisfyingly crunchy on the outside. You can prep them in about 15 minutes, so this is a quick and easy recipe too. Pair it with our sundried tomato dip, or any creamy keto dressing you love. Get your macros in and your french fry cravings under control with these avocado fries today!

Avocado Fries are our favorite keto “fries” that are loaded with healthy fats and hardly any carbs. And that sun-dried tomato aioli? Perfection.

Avocado Fries w/ Sun-dried Tomato Aioli {grain-free, keto, dairy-free}
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Avocado Fries w/ Sun-dried Tomato Aioli

Course Appetizer, Snack
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 586kcal
Author Kendra Benson

Ingredients

Avocado Fries

Sun-Dried Tomato Aioli

Instructions

Sun-Dried Tomato Aioli

  • Combine all of the Sun-Dried Tomato Aioli ingredients in a small bowl and mix until combined. Cover and store in the fridge for at least an hour before serving.

Avocado Fries

  • Line a rimmed baking sheet with foil (not required, but this helps with cleanup) and place an uncoated wire rack in the baking sheet. Set aside. Preheat the oven to 415°F.
  • Cut the avocados in half, remove the pit, and gently scoop the entire half out of the skin to keep the avo half intact. Place on a cutting board, flat-side down, and cut into slices about 1/2" thick. Repeat with both avocados and set aside.
  • Add the egg to a wide, shallow bowl. Whisk until the white and yolk are completely blended.
  • Add the almond flour, pork panko, and all spices to another wide, shallow bowl and stir until combined.
  • Take one avocado slice and dredge in the flour/panko mixture (lightly coating both sides), then coat completely in the whisked egg, then back in the flour/panko mixture again.
  • Lay the breaded avocado slices on the rack in the baking sheet. Spray them all generously with the avocado oil spray, turn them over and spray the other sides as well. Bake in the preheated oven for 14-16 minutes, or until crispy and golden.
  • Remove from oven and serve immediately with the Sun-Dried Tomato Aioli.

Nutrition

Calories: 586kcal | Carbohydrates: 11g | Protein: 7g | Fat: 57g | Saturated Fat: 7g | Cholesterol: 69mg | Sodium: 408mg | Potassium: 573mg | Fiber: 7g | Sugar: 1g | Vitamin A: 7.4% | Vitamin C: 18.1% | Calcium: 3.8% | Iron: 7.6%

3) Italian Sub Roll-Ups {grain-free; low-carb; keto}

Craving a sub sandwich? Who isn’t? These Italian sub-roll-ups might be a great lunch idea, but they can make amazing snacks too for those of us in the keto crowd. Super easy to make, just assemble and roll, but really tasty, this is one of my favorite snacks to get me through a busy day. You can experiment and mix and match your favorite keto, nitrate-free deli meat and add in a few veggies of your choice too. You can also make this dairy free by omitting the cheese.

High fat, Keto Italian sub roll-up lunch with 20g of fat, 10g of protein and less than 1 net carb. The perfect Keto lunch.

Italian Sub Roll-Ups
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Italian Sub Roll-Up {grain-free}

High fat, Keto Italian sub roll-up lunch with 20g of fat, 10g of protein and less than 1 net carb. The perfect Keto lunch.
Prep Time 5 minutes
Total Time 5 minutes
Servings 4
Calories 234.3kcal
Author Kendra Benson

Ingredients

  • 4 Slices Genoa Salami
  • 4 Slices Mortadella
  • 4 Slices Sopressata
  • 4 Slices Pepperoni
  • 4 Slices Provolone omit for dairy-free option
  • Paleo Lime Mayo or store-bough mayo we love Chosen Foods Avocado Oil Mayo
  • Shredded Lettuce
  • Extra toppings our favorites are banana peppers, jalapeño peppers, roasted red peppers, and black olives, if desired
  • Avocado Oil or Olive Oil
  • Apple Cider Vinegar
  • Italian Seasoning
  • Toothpicks

Instructions

  • Layer the meat slices from largest to smallest. For the brand we use (Boar's Head), the order is:• Genoa Salami
    • Mortadella
    • Sopressata
    • Pepperoni
  • Spread a thin layer of mayo on the stack, making sure to leave space at the top of the largest piece to keep it from squishing out when you roll them up.
  • Add a slice of provolone on top of the mayo, about halfway from the top. Add a small handful of lettuce to the lower half and top with desired toppings (optional).
  • Have the toothpicks nearby and ready to grab. Starting from the bottom of the cheese, gently (but as tightly as possiblroll the stack, pushing in any fillings that find their way out.
  • When you get to the end, secure the outer meat edges with a toothpick.
  • To serve, pour 2 parts oil and 1 part vinegar into a small dipping ramekin. Sprinkle some Italian seasoning on top. Dip the roll-ups in the oil/vinegar and enjoy!
  • Store extras in the fridge, wrapped individually in plastic wrap, for up to a week. These make for delicious and easy school lunches.

Notes

Nutrition Facts do not include additional toppings.

Nutrition

Serving: 1roll-up | Calories: 234.3kcal | Carbohydrates: 0.9g | Protein: 10g | Fat: 20.6g

4) Keto Buffalo Chicken Dip {primal}

Got a “chicken wings and blue cheese” dip craving? This keto buffalo chicken dip will be sure to please. I love to make this for the perfect after school snack for the kids. Use any leftover chicken you have on hand and mix up a savory, hearty dip that everyone will love. This is also a great party snack, serve with your favorite veggie crudités (celery, peppers, zucchini sticks) or pair with your favorite keto crackers. This is a creamy, cheesy keto dream in a dish!

This buffalo chicken dip is good on your macros (for ketosis) and it’s a really great snack to help breakup the food options when you’re keto.

Low-Carb Buffalo Chicken Dip {keto}
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Course Appetizer, Side Dish
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 8 servings
Calories 206kcal
Author Kendra Benson

Ingredients

Instructions

  • Preheat oven to 350°F. Lightly oil an 8x8 casserole dish, set aside.
  • Add all ingredients except 1/2 cup shredded mozzarella cheese, jalapeños, and celery to a large mixing bowl and stir until evenly combined. This works best with a sturdy silicone "spoonula" or a wooden spoon.
  • Scoop mixture into the prepared casserole dish and smooth the top. Sprinkle on the remaining 1/2 cup mozzarella cheese and top with sliced jalapeńos, if using. Bake in the preheated oven for 15-20 minutes, or until the top is melted and bubbly.
  • Remove from oven and serve warm with celery sticks.

Notes

  • Use whatever chicken you have on hand: rotisserie, leftover chicken from dinner the night before (preferably plain), canned, etc. Worst case scenario, you'll have to cook and shred some new chicken, but always try to use what you've already got on hand first.
  • Nutritional Facts do not include celery or jalapeños.

Nutrition

Calories: 206kcal | Carbohydrates: 1g | Protein: 13g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 69mg | Sodium: 420mg | Potassium: 131mg | Sugar: 1g | Vitamin A: 9.7% | Calcium: 11.6% | Iron: 2.2%

5) Salmon Party Rolls {low-carb; primal}

Crush your sushi craving with these easy-to-make salmon party rolls. You can make them ahead, put them in the fridge and serve anytime! With a creamy dill and avocado middle, these look as pretty as they taste. Another great party food, as well, just make sure you use wild caught salmon, not only will they look better, they will taste better too. You can make 10 rolls in 10 minutes — these make a perfect snack for any occasion.

These Salmon Party Rolls give you all the fantastic flavor of smoked salmon, plus a boost of added fats from the avocado, and creamy goodness from the herb cream cheese. We love to add a little extra dill on top as well to really take the flavor over-the-top.

Salmon Party Rolls {low-carb; primal}
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Salmon Party Rolls

Course Appetizer
Prep Time 10 minutes
Total Time 10 minutes
Servings 10 rolls
Calories 88kcal
Author Kendra Benson

Ingredients

  • 6 oz Cream Cheese softened
  • 2 1/2 tsp Dill Dip Seasoning Blend
  • 4 oz Filet Smoked Salmon
  • 1/2 Avocado ripe
  • Dried Dill for garnish, optional

Instructions

  • In a small bowl, combine the softened cream cheese and the Dill Dip Seasoning Blend until fully combined.
  • Set aside. Slice the avocado into thin strips and cut the strips in half. Set aside.
  • Gently pull apart the layers of the salmon filet. If your filet does not easily come apart in layers, carefully slice it crosswise (along the shortest width) to get approximately 1.5" strips.
  • Spread the softened cream cheese mixture onto each strip. Lay a piece of avocado in the center of each strip. Gently fold up one side of the salmon, then the other side on top of that. Secure with a toothpick (may not be necessary if the ends are long enough but makes it easier to grab off the plate).
  • These rolls are best served chilled, so make them in advance and store in a tightly sealed container up to 3 days before serving. Garnish with additional dried dill, if desired.

Nutrition

Serving: 1roll | Calories: 88kcal | Carbohydrates: 1g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 21mg | Sodium: 183mg | Potassium: 99mg | Vitamin A: 7.4% | Vitamin C: 2.6% | Calcium: 2.2% | Iron: 1.6%

6) Peppermint Chocolate Keto Fat Bombs

This list of our favorite keto snacks wouldn’t be complete without some sweet treats and these peppermint chocolate keto fat bombs! I recommend making a batch, keeping them in the freezer and popping them out whenever that chocolate craving hits you.

These Keto fat bombs are incredible, delicious and SUPER healthy. With zero net carbs, no dairy and a prebiotics included, these fat bombs get an A+.

Peppermint Chocolate Fat Bombs
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Peppermint Chocolate Fat Bombs

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 30
Calories 87kcal
Author Kendra Benson

Ingredients

Instructions

  • Place chocolate molds of your choice on a flat surface that will fit in your fridge/freezer. I use a small rimmed baking dish and silicone chocolate molds (makes removing the fat bombs much easier). Set aside.
  • Combine the melted cocoa butter, coconut oil, coconut butter, MCT oil, and peppermint extract. Whisk to combine everything until smooth.
  • Add in the collagen, cocoa powder, prebiotic fiber, monk fruit, salt, and Lakanto (if using). Whisk to combine everything until smooth. Add in the shredded coconut and stir to combine.
  • Transfer the chocolate mixture to a container with a pour spout (not required but makes pouring into the molds much easier). Fill the molds completely and put them in the fridge or freezer. Fridge will take longer to set up, freezer will be done in under 30 minutes.
  • Remove fat bombs from the molds and store in an airtight container in the fridge for 1 month or in the freezer for up to 6 months. Let sit at room temperature for a few minutes before eating to allow them to soften a little.

Notes

  • We don't use the extra Lakanto sweetener in these because we feel they're sweet enough with just the monkfruit and prebiotic fiber (which adds a touch of sweet), but if you're not a fan of super dark chocolate, add the Lakanto.

Nutrition

Serving: 1fat bomb | Calories: 87kcal | Carbohydrates: 1g | Protein: 2g | Fat: 8g | Saturated Fat: 6g | Sodium: 21mg | Potassium: 30mg | Fiber: 1g | Vitamin C: 0.1% | Calcium: 0.3% | Iron: 1.8%

7) Chocolate Nut Butter Cups {soy-free; dairy-free}

Our 7th favorite keto snack is a good one! My favorite candy at Halloween is always the peanut butter cups — who doesn’t love chocolate and peanut butter? These nut butter cups are better (and can be made strictly keto) too. Use your favorite nut butter (love them with cashew butter), even your kids will gobble them up. We made ours with high-quality semisweet chocolate, but you could use stevia-sweetened chocolate and make these sugar free too!

These nut-butter filled chocolate cups are the perfect treat for you Easter baskets. They contain all clean ingredients, no artificial colors or flavors, and are so easy to customize and make them all your own.

Chocolate Nut Butter Cups | soy-free; no artificial colors
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Chocolate Nut Butter Cups

Course Dessert
Prep Time 3 minutes
Cook Time 5 minutes
Resting in Freezer 1 hour
Total Time 1 hour 8 minutes
Author Kendra Benson

Ingredients

Instructions

Chocolate Nut Butter Cups

  • Melt the enjoy Life Chocolate Chips in a bowl in the microwave on High in 30 second intervals, stirring after each until the chocolate is completely smooth. This will take 3-4 cycles. Transfer the melted chocolate to a ziptop bag or piping bag. Cut a small amount off the tip of the bag and fill your chocolate cup molds halfway.
  • Pipe the nut butter directly into the half-filled mold until the chocolate is almost all the way to the top. If you wind up with points sticking up out of the nut butter, gently pat them down with a damp fingertip. Pipe enough chocolate in the mold to cover the nut butter without overflowing in the mold. Tap the mold on the table gently to smooth the backs. Cool in the freezer until hardened, this will make them much easier to pop out of the mold.

White Chocolate Nut Butter Cups

  • If you are making the white chocolate cups, add the sprinkles to the molds first, then pipe in the chocolate and nut butter as directed above.

Sweetened Nut Butter

  • You can sweeten your nut butter to your liking but this is my preferred ratio:
    • 2/3 cup Nut Butter (plain, smooth, no added ingredients - if you make your own, that's even better - should be kind of runny)
    • 2-4 Tbsp Honey (4 is pretty sweet, start with 2 and work up from there if you think it needs it)
    •1/8 tsp Salt
  • Stir everything together until you have a thickened nut butter. The honey will cause the runny nut butter to seize up a little (just like adding water to chocolate). This makes it much easier to pipe into the molds, as well as keeping it from oozing out once you bite into the chocolates.
  • Transfer the nut butter to a piping bag (I like to fit mine with a large open tip for easier and ore accurate piping but it's not necessary). Cut off the tip and pipe into your prepared molds/shells.

Notes

  • White chocolate is rarely pure paleo (most contain dairy). If you can't eat dairy, stick to the semi-sweet chocolate from Enjoy Life.

 

 

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Last Updated 05/08/2019

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