9 Keto Snack Recipes to Lose Weight

Many popular snack foods have too many carbs to easily fit into a keto diet plan. This can be particularly frustrating when you’re trying to ward off that between-meal hunger.

If you’ve found yourself in this nutritional predicament, don’t worry.

There are many low-carb snack options that are just as healthy as they are delicious.

This article outlines 9 keto-friendly snacks to include in your next meal plan.

1) Low Carb Chocolate Peanut Butter Bark

Have a snacking sweet tooth? This recipe is for you! With the use of coconut oil, natural peanut butter, sugar-free chocolate and some whole & crushed pecans, you have a freezer snack ready at all times.

Ingredients

  • 1/2 cup All Natural Peanut Butter (we used Kraft Natural Peanut Butter with Sea Salt)
  • 1/2 cup Coconut Oil
  • 2 tsp vanilla
  • 2 packs (or 8 drops) Stevia Sweetener (or other sweetener of choice)
  • 1 cup Pecans (halved)
  • 1/2 cup Pecans, chopped
  • 1oz 90% Dark Chocolate
  • 1 tsp Coconut Oil (for drizzle)

    Method

    • Scoop both 1/2 cup of your natural peanut butter along with 1/2 cup of coconut oil into a microwave safe bowl. Microwave on high for 20-30 seconds, then stir until the coconut oil melts completely and the mixture of the two are well combined.
    • Add your 1 cup of pecans, stevia and vanilla and mix well.
    • Pour immediately into your parchment paper lined sheet pan, tipping it to create an even layer.
    • Sprinkle chopped pecans on top.
    • Melt together approx 1oz of dark chocolate along with 1 tsp of coconut oil in a microwave safe bowl for approx. 20 seconds to create a drizzle. Drizzle over the bark mixture with a spoon.
    • Place the whole sheet pan in the freezer for 30 minutes to set.
    • Remove from freezer, break apart, and store in air-tight container or bag in the fridge for easy snacking.
    • *Please note: They will melt if left at room temperature, and are meant to be enjoyed chilled or frozen*
    • ENJOY!

Source : Forkly








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2) Dark Chocolate Peanut Caramel Keto Protein Bars

Going keto doesn’t have to mean forgoing foods that satisfy your sweet tooth. Loaded with peanuts, peanut butter, eggs and butter, this decadent protein bar is better than anything you’d find in a grocery store.

Prep Time: 20 minutes
Bake and Cook Time: 40 minutes
Chill Time: 4 hours
Total Time: 5 hours (including chill time)
Makes: 15 to 20 bars

Ingredients:

Peanut Butter Cookie Base
½ cup unsalted butter, melted
1 cup natural peanut butter
⅔ cup granulated keto sugar (allulose or xylitol)
2 large eggs
½ cup roasted unsalted peanuts
¼ cup coconut flour
¾ tsp salt

Peanut Caramel
¼ cup unsalted butter
½ cup granulated keto sweetener (allulose or xylitol)
½ cup heavy whipping cream (35%)
1 tsp blackstrap molasses
½ tsp salt
½ tsp vanilla extract
⅓ cup roasted unsalted peanuts

Chocolate Peanut Topping
1 cup chopped dark chocolate (99% for lowest sugar content, if possible), melted
⅓ cup roasted unsalted peanuts
Salt, to taste

Directions:

Peanut Butter Cookie Base
1. Preheat oven to 350ºF. Line an 8×8-inch square baking pan with parchment paper, leaving overhang for easy removal.
2. In a large bowl, mix to combine butter with peanut butter. Mix in sugar and eggs, one at a time and beat until smooth. Mix in peanuts, coconut flour and salt until combined and then evenly spread into the prepared pan.
3. Bake for 25 minutes, until dry to the touch on top and set around the edges. Cool to room temperature, then freeze for 1 hour or refrigerate for 3 hours. Meanwhile, prepare the caramel.

Peanut Caramel
1. In a medium saucepan, melt butter over low heat and continue to cook until browned, about 5 minutes (this adds additional flavour and colour). Whisk in the sweetener, cream, molasses and salt. Without stirring, cook over low heat for 10 to 15 minutes, until thickened.
2. Remove from heat and stir in peanuts and vanilla. Transfer to a heatproof bowl and cool to room temperature. Both the cookie base and caramel need to be chilled and/or kept at room temperature, otherwise the caramel will soak too far into the cookie base.
3. Once the caramel has cooled to room temperature, remove the chilled peanut butter cookie base from the freezer or refrigerator. Spread peanut caramel evenly over peanut butter cookie base and freeze for 1 hour, until caramel is firm.

Source: FoodNetwork

3) Keto BBQ Pork Dip with Pork Rinds

keto-pork-bbq-dip-chips

Pork rinds are an ingenious sub for low-carb diets of all stripes.

BBQ pork rinds contain only 1 gram of carbohydrates per serving (if you choose their salt and pepper flavor, that’ll set you back 0 carbs), and are produced with mindfulness toward sustainability and meat consumption.

MAKES 6 SERVINGS

INGREDIENTS

2 1/2 lb boneless skinless pork shoulder, cut into 1-inch chunks
4 sprigs fresh thyme
4 bay leaves
2 tsp kosher salt, plus more to taste
1/2 Tbsp minced garlic
1/2 cup canola oil
1 1/2 tsp smoked paprika
3 tsp yellow mustard
2 1/2 Tbsp tomato paste
3 Tbsp apple cider vinegar
Freshly ground black pepper.

HOW TO MAKE IT

  1. Preheat oven to 275°F. Place pork shoulder in a single layer in a medium or large Dutch oven. Add the herbs, salt, garlic, and oil. Cover with lid and place in middle rack in the oven. Roast about 2 1/2 hours, or until meat is so tender it falls apart. Remove from oven and discard herbs. Let rest until cool enough to handle.
  2. Transfer the meat to the bowl of a stand mixer fitted with a paddle attachment. Pour the the liquid from the Dutch oven into a measuring cup and set aside. Turn the stand mixer on low, increasing to medium. Meat will begin to break apart and shred.
  3. Slowly spoon in the liquid, until the pork is soft with a spreadable texture. (Note: you will not use all the liquid and this amount depends on how fatty the pork shoulder was). Add in the paprika, mustard, tomato paste, vinegar, and salt and pepper to taste.
  4. Serve with the pork rinds, or cover and store in the fridge.

Source : Eatthis

4) Cheesy Keto Pizza Cups

These mini keto pizza bites feature a flavorful cheese-based dough and a no-added-sugar tomato sauce.

MAKES 2 SERVINGS

INGREDIENTS

1 oz full fat cream cheese
1 1/2 cups hand-grated whole milk mozzarella cheese
1 large egg, beaten
1 cup Bob’s Red Mill almond flour
2 Tbsp Bob’s Red Mill coconut flour
1/3 cup Rao’s pizza sauce
1/3 cup shredded cheddar cheese
1/8 cup mini pepperoni slices

HOW TO MAKE IT

  1. Preheat the oven to 400°F.
  2. In a large microwave-safe bowl, combine the cream cheese and mozzarella and microwave for 1 minute, stopping several times to stir. Add in the beaten egg,  and quickly stir until a ball is formed. Knead by hand, adding additional almond flour if needed, until lightly sticky.
  3. Divide the dough into 8 pieces. Set a piece between two sheets of greased parchment paper and roll out with a rolling pin. Repeat with the rest, then press each piece of dough into greased muffin tins to form small dough cups.
  4. Bake for 15 minutes until golden brown. Remove from oven and top each with sauce, cheddar, and pepperoni. Return to oven for five minutes until the cheese melts.
  5. Remove from muffin tins and serve.








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5) Crunchy Keto Popcorn Chicken with Spicy Chipotle Aioli

keto-popcorn-chicken

 

You’ll be poppin’ these chicken pieces in your mouth like they’re popcorn.

MAKES 4 SERVINGS

INGREDIENTS

For the popcorn chicken:
1 lb boneless skinless chicken breasts, cut into 1 1/2-inch cubes
1 tsp chili powder
1 1/2 cups buttermilk
4 cups Arrowhead Mills Organic Spelt Flakes cereal
1/2 cup Bob’s Red Mill Almond Flour
1/2 cup almond slivers
Chosen Foods olive oil spray
Freshly ground black pepper
Salt

For the chipotle aioli:
1/2 cup mayonnaise
Juice of 1/2 lemon
1 tsp tomato paste
1/8 tsp salt
1/8 tsp garlic powder
1/4 tsp chipotle powder

HOW TO MAKE IT

  1. Preheat oven to 425°F. Place a wire cooling rack over a baking sheet.
  2. Season the chicken with chili powder and place in a large bowl. Pour the buttermilk over the chicken, cover the bowl, and marinate in the fridge for 2 hours.
  3. To prepare the breading, combine the spelt cereal, almond flour, and almonds in a food processor. Pulse until you get a coarse meal with some larger flakes of cereal. Place in a bowl.
  4. Remove the chicken from the marinade, and press each piece into the breading on all sides. Place on the rack and spray with oil.
  5. Bake for 15 minutes, until the chicken is golden brown and reaches an internal temperature of 165°F. Remove from the oven and season the chicken with salt and pepper while it’s still hot.
  6. To make the aioli, in a medium bowl, combine mayonnaise, lemon juice, tomato paste, salt, garlic powder, and paprika. Stir to combine.

Source : Eatthis

6) No-Bake Keto Chocolate Peanut Butter Balls

Keto-Chocolate-Peanut-Butter-Balls

The perfect keto snack that is high in fat and loaded with energy, yum!

Ingredients

  • 1/2 cup Coconut Oil
  • 1/4 cup Unsweetened Coconut grated
  • 1/4 cup Cocoa Powder
  • 4 tbsp Peanut Butter
  • 6 tbsp Shelled Hemp Seeds
  • 2 tbsp Heavy Cream
  • 1 tsp Vanilla Extract
  • 28 drops Liquid Stevia

Instructions

  • In a medium bowl, add all the dry ingredients and mix with a fork until combined.
  • Add coconut oil and using hands, mix until everything is combined and starts turning into a paste.
  • Add the heavy cream, vanilla, and liquid stevia. Mix again until everything is combined, and you have a slightly creamy texture.
  • Measure out the unsweetened grated coconut on to a plate.
  • Form balls using your hands, and then roll in the grated coconut.
  • Lay on to a baking tray covered in parchment paper.
  • Place in the freezer for about 30 minutes.
  • Best serve chilled.

Source : KetoDietYum

7) Bacon Cabbage Dippers

Bacon Wrapped Cabbage

8 SERVINGS

INGREDIENTS

1  medium head green cabbage

1 lb.  bacon

1/4 c.  grated Parmesan

2 tbsp.  extra-virgin olive oil

Kosher salt 1 tsp.

Freshly ground black pepper 1 tsp.  dried oregano

DIRECTIONS

  1. Preheat oven to 450°. Quarter the cabbage and remove thick stem, then cut each quarter piece in half.
  2. On two large baking sheets, toss cabbage lightly with Parmesan and oil then season with salt, pepper, and oregano.
  3. Wrap a piece bacon around each cabbage wedge. Bake until cabbage is golden and crispy around edges and bacon is cooked through, about 30 minutes. Serve warm with ranch for dipping.

Source : Delish

8) Mexican Chocolate Pudding

Spiced-Avocado-Pudding

We were inspired by the flavors of Mexican hot chocolate so we decided to make take that and bring it into our avocado pudding recipe!

Ingredients

  • 1 avocado
  • 2.5 tbsp raw cocoa powder
  • 1/16 tsp ground cayenne pepper
  • 1 tsp ceylon cinnamon
  • 1 tbsp unsweetened coconut milk
  • 1 tbsp So Nourished erythritol sweetener
  • 1/2 tsp pure vanilla extract
  • 1 pinch Stevia
  • 1 pinch pink Himalayan sea salt

Instructions

  1. Cut and pit an avocado and blend it in a food processor until smooth.
  2. Add in your cocoa powder, coconut milk and vanilla extract. Blend until smooth.
  3. Add in your erythritol (or your favorite sweetener), cinnamon, a bit of stevia and ground cayenne pepper.
  4. Keep blending and scraping down the sides of the food processor to get all the chunks even combined.
  5. Serve with a sprinkle of coarse Himalayan pink sea salt for a flavorful crunch!

Source :  Tasteholics

9) Keto Mummy Dogs

Keto-mummy-dogs

Succulent? Check. Savory? Check. A little scary? Check. Wrapping these dogs up in cheesy goodness makes dinner tasty and whimsical.

Ingredients

  • ½ cup almond flour
  • 4 tbsp coconut flour
  • ½ tsp salt
  • 1 tsp baking powder
  • 2½ oz. butter
  • 6 oz. shredded cheese
  • 1 egg
  • 1 lb sausages in links, or uncured hot dogs
  • 1 egg, for brushing the dough
  • 16 cloves, for the mummies eyes (optional)

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Mix almond flour, coconut flour and baking powder in a large bowl.
  3. Melt the butter and cheese in a pan on low heat. Stir thoroughly with a wooden spoon, for a smooth and flexible batter. After a few minutes, remove from heat.
  4. Stir the egg into to the flour mixture, and then add the cheese mixture, combining all until it becomes a firm dough.
  5. Flatten into a rectangle, about 8×14 inches (20×35 cm).
  6. Cut into 8 long strips, less than an inch wide (1.5–2 cm).
  7. Wrap the dough strips around the hot dog and brush with a whisked egg.
  8. Place on a baking sheet lined with parchment paper and bake for 15–20 minutes until the dough is golden brown. The hot dog will be done by then too.
  9. Push two cloves into each hot dog to make them look like eyes – but only for decoration. Don’t eat the cloves!

Tip!

Using larger hot dogs? Pre-fry them for a couple of minutes before wrapping them up in the cheese dough and baking.

Source : DietDoctor








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