39 of the Best Keto Party Foods Everyone (Including Kids) Will Enjoy

 

 

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Who says you can’t continue to be the best host or hostess even on a keto-friendly diet? Continue to be you and share some of the best keto party foods with your guests. From healthy keto versions of classic party foods like burgers and onion rings to keto dips your entire friends and family will love, this list has you covered. 

When it comes to a keto-party, there’s no shortage of things you can put on the table. Here is a list of the ultimate keto-friendly foods you’ll want to serve:

  1. Cut up veggies
  2. Olives
  3. Roasted olives (in any spice you like)
  4. Pepperoni sticks
  5. Pepperoni slices
  6. Deviled eggs
  7. Hard-boiled eggs
  8. Nitrate-free deli meats
  9. Whisps 
  10. Cloud bread 
  11. Fathead pizza (the kids will love this!)
  12. Low-carb copycat popcorn
  13. Cooked bacon strips for dipping
  14. Beef jerky
  15. Chicken jerky
  16. Homemade guacamole
  17. Pork rinds
  18. Hot peppers
  19. Cheese
  20. Cheese straws
  21. Bacon-wrapped jalapeno poppers
  22. Keto Buffalo Chicken Dip
  23. Salmon Party Rolls
  24. Almonds
  25. Pecans
  26. Macadamia Nuts
  27. Dark Chocolate 
  28. Caesar Salad Dressing as dip
  29. Poppy Salad Dressing as dip
  30. Blue Cheese Salad Dressing as dip
  31. Oven-baked, no-carb chicken wings
  32. Beef ribs
  33. Pork ribs

You can choose from anything on our Best Keto snacks list too! And don’t forget the desserts and drinks! You can have your party and eat Keto too! 

1) Bacon Blue Cheese Burgers

This burger recipe gets a gold keto-approved star rating. With this recipe you can really enjoy the flavor of the burger, it will get you completely forgetting all about the bun. Blue cheese and bacon combined gives you the best of two worlds, blue cheese plus bacon equals pure deliciousness. All in all, you have to try it to believe that this will be one of the best burgers you’ll ever have.

This multi-flavored bacon & blue cheese burger recipe is easy and incredibly delicious. You’ll want to add this to your regular dinner rotation.

Bacon Blue Burgers {low-carb; primal} Our Paleo Life
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Bacon & Blue Burgers

No need for a bun on these flavor-packed burgers. Blue cheese and bacon combine to make one of the best burgers you'll ever have.
Course Main Course
Prep Time 10 minutes
Servings 6 burgers
Calories 399kcal
Author Kendra Benson

Ingredients

Burgers

  • 1 pound Ground Beef as lean as possible
  • 1/2 lb Bacon pan-fried and crumbled
  • 1 cup Crumbled Blue Cheese
  • 1/2 cup Shredded Mozzarella
  • 1/2 Tbsp Dried Parsley
  • ¼ tsp Salt
  • ½ tsp Ground Black Pepper
  • 1/2 Tbsp Red Onions freeze-dried or fresh

Optional Toppings

  • Paleo Balsamic Ketchup
  • Paleo Lime Mayo
  • Yellow Mustard
  • Tomatoes
  • Avocado Slices
  • Baby Dill Pickles
  • Iceberg Lettuce

Instructions

  • In a large bowl, combine all the ingredients and mix very well (using your clean hands is the best way to do this).
  • Using a 1/3 cup measuring cup, scoop out the beef mixture and then press into burgers (in uniform thickness). Place between sheets of parchment paper to prevent them from sticking together and to make it easier to quickly transfer from the plate to the grill.
  • Preheat your grill to high heat and make sure the grate is clean. Put the burgers on the grates, close the lid, and cook for 3-5 minutes. Flip the burgers, close the lid, and cook for about 3-4 more minutes. Cook for less time for a more medium-rare burger, more time for a medium-done burger.
  • Serve right away with your choice of toppings.

Notes

  • Nutritional Facts do not include toppings, only the burger.

2) Paleo Taco Salad

Do you love Taco Tuesday, and feel like you can’t partake because of Keto? Well, great news, you can still have your tacos but without the shells! Check out this Paleo taco salad recipe, and add it to your family cookbook. These are great for all occasions, especially entertaining friend and family.

This recipe has been on the website since 2013 and we’ve gotten emails and social messages about how it’s made the regular dinner rotation in many homes. Delicious and easy to make!

Family Approved Taco Salad
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Paleo Taco Salad

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 5
Calories 441kcal
Author Kendra Benson

Ingredients

Taco Salad

  • 1 lb Grass-Fed Ground Beef
  • 1 batch Taco Seasoning recipe below
  • 1 bunch Romaine Lettuce cut or torn into small
  • 1 Bell Pepper any color
  • 1 can Black Olives or 2 cans if you love olives like us, sliced
  • 1-2 Tomatoes seeded and diced
  • 1 Cucumber seeded and diced
  • 1 Avocado pitted and diced
  • Salsa no added sugar, preferably homemade

Taco Seasoning

  • 1 Tbsp Chili Powder
  • 2 tsp Cumin
  • 1 tsp Salt
  • 1/2 tsp Ground Black Pepper
  • 1/2 tsp Oregano
  • 1/2 tsp Smoked Paprika
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Onion Powder

Instructions

Taco Salad

  • Brown the ground beef in a large skillet over med-high heat.
  • When the beef is no longer pink, add the taco seasoning and 1 Tbsp water to the skillet and stir until combined. Remove from heat.
  • While the beef is browning, prep all the vegetables.
  • Serve by layering the lettuce, beef, and all veggies on individual serving plates. Top with salsa.
  • If you're primal, add some grass-fed sour cream (because sour cream is awesome!).

Taco Seasoning

  • Combine all ingredients. Makes enough for 1 pound of ground beef.

Notes

  • Nutritional Facts do not include the salsa

3) Dairy Free Quiche (Broccoli Bacon & Grain-Free)

Looking for a healthy but tasty appetizer for your party guests? Here’s one to try. Quiche is an open-faced, savory, egg and cheesed filled meal or appetizer within a pastry crust. A perfect selection for a brunch gathering. Surprise your guests with this keto-friendly option.

Switching up breakfast with something like a dairy free quiche option is sometimes exactly what is needed (to help keep you motivated).

Bacon Broccoli Quiche | Our Paleo Life
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Broccoli Bacon Quiche {dairy-free, grain-free}

Course Breakfast, Main Course
Prep Time 35 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Servings 12 slices
Calories 252.6kcal
Author Kendra Benson

Ingredients

Pie Crust

  • 1-1/2 cups Almond Flour
  • 1/4 cup Potato Starch
  • 1/4 cup Tapioca Starch
  • 1/2 tsp Maple Sugar or Coconut Sugar, but Maple Sugar blends better
  • 1/2 tsp Sea Salt
  • 3 Tbsp Vegetable Shortening or Grass-Fed Butter very cold or frozen
  • 1 Large Egg cold
  • 1 tsp Cold Water

Filling

  • 1/2 Yellow Onion diced
  • 1 clove Garlic minced
  • 1-1/2 cups Broccoli Florets I use frozen, it's easier to chop, chopped
  • 8 slices Uncured Bacon*
  • 1/2 cup Shredded Grass-Fed Cheddar Cheese ** optional, if primal
  • 8 Large Eggs
  • 1 cup Dairy-Free Milk we use Unsweetened Almond Milk
  • 1 Tbsp Potato Starch
  • 1/2 cup Nutritional Yeast
  • 1/4 cup + 1 Tbsp Hemp Hearts
  • 1 tsp Salt
  • 1/4 tsp Ground Black Pepper
  • Smoked Paprika for garnish

Instructions

Pie Crust

  • Combine the almond flour, potato starch, tapioca starch, sugar, and salt, whisking together until combined.
  • In the bowl of a food processor, pulse the shortening/butter with the flour mixture until the shortening/butter is pea sized and the mixture is dry and crumbly.
  • Add the remaining ingredients and pulse just until combined. Do not over-process or the dough will not be as flaky.
  • Place dough onto a piece of plastic wrap and form into a disc. Wrap tightly and refrigerate while preparing the filling.

Quiche

  • Preheat oven to 350°F.
  • While the crust is chilling, cut the bacon into small pieces (kitchen shears work perfectly for this). Cook the bacon in a large skillet until perfectly crispy, about 10 minutes.
  • Remove bacon from skillet with a slotted spoon and drain on a paper towel. Do not discard grease, keep it in the skillet.
  • Add the diced onions to the skillet. Saute for about 2 minutes and then add the minced garlic. Continue cooking for another 2 minutes and then add the chopped broccoli florets.
  • Cook the veggies until all are tender, about 3 minutes.
  • In a large bowl, scramble the eggs with a whisk or fork. Add in all remaining ingredients (except smoked paprika) and stir to combine. Set aside.
  • Remove the pie crust dough from the fridge. Place the between the 2 sheets of parchment paper and roll out to the diameter of your pie or tart pan. Gently place the crust in the pan and press up the sides of the pan. Pinch together and smooth to fill any holes or tears that form (the crust is forgiving, don't worry about it). Prick the bottom a few times with a fork.
  • Parbake the crust in the preheated oven for 10 minutes.
  • Remove from oven and add the broccoli mixture and crumbled bacon. Pour the egg mixture over the top and sprinkle on the paprika.
  • Bake in the preheated oven for 30-40 minutes, or until set in the center, not jiggly. Mine takes closer to 40 minutes because my oven doesn't get as hot as a normal oven.
  • Let cool about 10 minutes, slice, and serve. Or refrigerate and reheat one slice at a time (in the toaster oven at 350°F until heated through, or in the microwave for about 45 seconds per slice) or up to 1 week later.

Notes

  • You can replace the bacon with diced ham, and use saved bacon grease or avocado oil to cook the veggies. But seriously, bacon is the best in this.
  • We occasionally eat dairy, and sometimes add the cheese to this quiche. BUT, it's great without it too, so don't feel like you're missing out if you can't tolerate dairy. The cheese is not included in the Nutritional Facts.

4) Avocado Fries w/ Sun-dried Tomato Aioli

These avocado fries are a surefire hit at your next party and are super easy to make too. Enjoy on those long summer nights, when the mood strikes you or bring to your next kid birthday party. Whatever the occasion, these are going to be a hit!

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

  • 2 Avocados firm & slightly under-ripe
  • 1 large Egg
  • 1/4 cup Almond Flour
  • 1/2 cup Pork Panko finely ground pork rinds
  • 1/2 tsp Dried Basil
  • 1/4 tsp Salt
  • 1/4 tsp Ground Black Pepper
  • 1/4 tsp Smoked Paprika
  • 1/8 tsp Chipotle Pepper Powder
  • 1/8 tsp Onion Powder
  • 1/8 tsp Garlic Powder
  • 1 spray Avocado Oil Spray

Sun-Dried Tomato Aioli

  • 1/2 cup Paleo Lime Mayo or Chosen Foods Avocado Mayo
  • 1 Tbsp Lime Juice
  • 1 Tbsp Sun-Dried Tomatoes, in oil finely chopped
  • 1 tsp Oil from Sun-Dried Tomatoes
  • 1 tsp Dried Basil or 1 Tbsp fresh chopped basil
  • 1/8-1/4 tsp Cayenne Pepper optional, or more to taste

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.

5) Low-Carb Onion Rings w/ Spicy Mayo Dip

Did someone say onion rings? I don’t know a kid alive that doesn’t love a crispy, deep-fried onion ring, but these are keto-approved so we can all enjoy! Great party food that I like to take when I’m not hosting the party or bbq too.

These grain-free onion rings have a secret ingredient that keep them low-carb but full of satisfying crunch and flavor. Paired with a spicy mayo dip, these are restaurant-quality right in your kitchen.

Low-Carb Onion Rings {keto, dairy-free}
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Low-Carb Onion Rings with Spicy Mayo Dip

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 10
Calories 540kcal
Author Kendra Benson

Ingredients

Onion Rings

  • 2 Sweet or Yellow Onions
  • 2 cups Pork Panko
  • 1 cup Almond Flour
  • 1 tsp Real Salt
  • 1 tsp Smoked Paprika
  • 1/2 tsp Ground Black Pepper
  • 1/2 tsp Galic Powder
  • 1/4 tsp Allspice
  • 3-4 large Eggs
  • Coconut or Avocado Oil for frying

Spicy Mayo Dipping Sauce

  • 1 cup Paleo Lime Mayo
  • 1 Tbsp Paleo Balsamic Ketchup
  • 1/2 tsp Smoked Paprika
  • 1/2 tsp Dried Basil
  • 1/2 tsp Cayenne Pepper or more to taste
  • 1/4 tsp Real Salt
  • 1/8 tsp Ground Black Pepper

Instructions

Spicy Mayo Dipping Sauce

  • Combine all dip ingredients in a bowl and place in the fridge until ready to use. Best if prepared at least an hour in advance for best flavor.

Onion Rings

  • Put the pork panko in a shallow bowl. In a second shallow bowl, combine the almond flour, salt, and pepper and stir to combine. In a third shallow bowl, add the egg and whisk until smooth. Set all three bowls aside.
  • In a deep fryer (we use this small Fry Daddy), add about 2-3 inches of coconut oil (no more than the max fill line on your deep fryer). Turn on the fryer and let the oil come to heat (between 350°F - 375°F).
  • While the oil is heating up, slice the onion into 1/2" discs. Remove the outer skin and separate the rings, being careful to keep them from breaking so the rings stay intact.
  • Take an onion ring and dip it in the almond flour bowl, coating it. Then dip it in the egg, then back in the almond flour, then back in the egg, and finally coating it completely in the pork pork panko. Set aside on a plate and repeat until all onion rings have been coated.
  • Once the oil is hot and all the onions are coated, place 3-4 rings in the deep fryer at a time (add more or less depending on the size of your fryer). Fry for about 2-4 minutes, or until they are golden brown and crispy. Remove from oil with a slotted spoon and cool on a paper towel (to preserve as much oil as possible, cool directly on a plate instead to keep the oil from soaking into the paper towel). Repeat until all onion rings have been cooked.
  • Serve right away with the Spicy Mayo Dipping Sauce. Leftovers can be stored in an airtight container in the fridge for up to a week on in the freezer for up to 6 months. Reheat in the oven at 375°F until crispy (about 10 minutes or so).

6) Low-Carb Coconut Shrimp w/ Sweet Pineapple Sauce

Coconut shrimp is one of my favorite recipes and this one will be sure to please everybody at your next bbq or family shindig! I make a BIG batch because they go fast! The sweet pineapple sauce is optional if your strict keto, but they taste just as good on your own, or dipped in a low sugar ranch dressing too!

This delicious, low-carb coconut shrimp uses crushed up pork rinds and is fried in coconut oil and ready for anyone needing to get in all their healthy fats.

Low Carb Coconut Shrimp with Sweet Pineapple Sauce {keto; primal}
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Low-Carb Coconut Shrimp w/ Sweet Pineapple Sauce

Course Main Course
Servings 8
Calories 607kcal
Author Kendra Benson

Ingredients

Pineapple Dipping Sauce

  • 3 Tbsp Full-Fat Coconut Cream
  • 1 cup Sour Cream
  • 2/3 cup Crushed Pineapple we prefer fresh, not canned
  • 2 Tbsp Zero-Calorie Granulated Sweetener like Lakanto
  • 1-2 Tbsp Fresh-Squeezed Lime Juice

Coconut Shrimp

  • 2 lb (approx 60) Raw Shrimp peeled, deveined, tail-on
  • 1 1/4 cup Pork Panko
  • 1 1/4 cup Unsweetened Shredded Coconut
  • 3/4 cup Almond Flour
  • 1 Tbsp Zero-Calorie Granulated Sweetener like Lakanto
  • 1 tsp Real Salt
  • 1/2 tsp Ground Black Pepper
  • 1/2 tsp Allspice
  • 2 large Eggs
  • 1 Tbsp Full-Fat Coconut Cream
  • Coconut or Avocado Oil for frying

Instructions

Pineapple Dipping Sauce

  • Combine all sauce ingredients in a mixing bowl, cover, and place in the fridge until ready to use. This is best prepared at least 1 hour in advance.

Coconut Shrimp

  • Combine the almond flour, salt, and pepper and stir to combine. In a second shallow bowl, add the eggs and coconut milk and whisk until smooth. In a third shallow bowl, combine the pork panko and shredded coconut in a shallow bowl and stir to combine. Set all three bowls aside.
  • In a deep fryer (we use a small Fry Daddy), add about 2-3 inches of coconut oil (no more than the max fill line on your deep fryer). Turn on the fryer and let the oil come to heat (between 350°F - 375°F).
  • While the oil is heating up, hold a shrimp by the tail and dip in the almond flour mixture to coat all sides (not including the tail). Then dip the flour-coated shrimp in the egg mixture, tapping off the excess. Finally, dredge the shrimp in the pork panko/coconut mixture, pressing to ensure an even coating around the entire shrimp (not including the tail). Repeat on all the shrimp.
  • Once the oil is hot and all the shrimp are all coated, place 3-4 shrimp in the deep fryer at a time (add more or less depending on the size of your fryer). Fry for about 2 minutes, or until they are golden brown and crispy. Remove from oil with a slotted spoon and cool on a paper towel (to preserve as much oil as possible, cool directly on a plate instead to keep the oil from soaking into the paper towel). Repeat until all shrimp have been cooked.
  • Serve right away with the Pineapple Dipping Sauce. Leftovers can be stored in an airtight container in the fridge for up to a week on in the freezer for up to 6 months. Reheat in the oven at 375°F until crispy (about 10 minutes or so).

 

 

The Easiest Way to Jumpstart Your Metabolism & Kill Cravings

Reset and cleanse your body with budget-friendly & easy meal plan
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Last Updated 08/31/2019

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