7 Delicious Keto Snacks Recipes To Keep Cravings At Bay

Cravings: We all get intense cravings for unhealthy foods, and so often, we succumb to them. Whether it be for chocolate, donuts, salty snacks or refined carbs, our bodies appear to want them.

There’s just one problem: Eating these foods doesn’t seem to end the cravings.

If you find yourself craving something not allowed, try some of these suggested foods to help alleviate the urge to raid the nearest candy store.

Whether you’re a seasoned ketoer, or new to the game, you’ve likely struggled with one major thing – SNACKS.

The spice of life, right?

We seem to have breakfast, lunch and dinners figured out. But what about snacks? What about those moments where you’re sitting at your desk, or watching a movie, and your normal snacking is out the window with these low-carb meal plans? Thankfully, you just found some of the best Keto snacks recipes out there.

You’ll not only squash your cravings, you’ll be refueling with healthy fat snacks that will keep you going until the next meal.

1. Baked Cheddar Chips

Preparing: 5 Minutes / Cooking: 5 Minutes

These Cheddar chips will satisfy any chip cravings you have, but they work especially well with Mexican dips like salsa and guacamole.

Ingredients

 4 cups shredded organic Cheddar cheese

 Sea salt

Directions

 1. Preheat the oven to 350°F.

 2. Line a rimmed baking sheet with parchment paper.

 3. Spread out the cheese evenly on the sheet.

 4. Bake for 3 to 5 minutes, checking regularly until the cheese browns but does not burn.

 5. Remove the baking sheet from the oven and season the cheese with salt.

 6. While the cheese is still warm, use a pizza cutter to cut it into strips or triangles. Let cool before serving.

RECIPE TIP: To take these chips to the next level, mix equal parts chili powder, garlic powder, smoked paprika, and sea salt with three times as much Cheddar cheese powder or grated Parmesan cheese. Sprinkle over the warm cheese.

Nutrition Facts (per serving of 4) 

Calories: 457; Total Fat: 38G; Protein: 28G; Net Carbs: 1G

2. Mini Salami and Cheese Pizzas

Preparing: 5 Minutes / Cooking: 1 Minutes

Genoa salami slices, smaller than bologna slices but larger than pepperoni, make great low-carb “crusts” for easy mini pizzas you can make in the oven, microwave, or toaster oven. Even your non-keto pals will enjoy these.

Ingredients

 4 slices Genoa salami

 4 tablespoons Rhode Island Red Marinara Sauce, divided

 4 tablespoons shredded organic mozzarella cheese, divided

 Pizza seasoning

Directions

 1. Preheat the oven to broil.

 2. Line a rimmed baking sheet with parchment paper.

 3. Lay out the salami slices on the sheet, with space between each one. Top each with 1 tablespoon of marinara. Then sprinkle 1 tablespoon of mozzarella on each pizza and add a pinch of pizza seasoning.

 4. Place the pizzas under the broiler until the cheese bubbles, about 1 minute. Serve.

RECIPE TIP:Genoa salami makes this taste like a pepperoni pizza, but you could also use pepperoni slices as the base (for mini-mini pizzas), or find those teeny-tiny pepperoni “dots” and scatter them on top of the cheese.

Nutrition Facts (per serving of 1) 

Calories: 259; Total Fat: 19G; Protein: 17G; Net Carbs: 4G; Dietary Fiber: 1G

3. Bacon Wrapped Mozzarella Sticks

Preparing: 10 Minutes / Cooking: 5 Minutes

Gooey mozzarella cheese is encased in bacon, a keto staple, in this favorite snack recipe. In Sneaky Keto Classics, you’ll find a recipe for a more traditional style of mozzarella sticks, but since everything is better with bacon, why not give these a try? Crunchy on the outside but melty on the inside, these are a crowd pleaser as well as an indulgent late-night snack.

Ingredients

 Oil for frying

 2 mozzarella string cheese pieces

 4 bacon slices

Directions

 1. In a large saucepan, heat 2 inches of oil to 350°F.

  2. Cut each string cheese stick in half widthwise.

 3. Wrap each half of string cheese in one slice of bacon. Secure with a toothpick. Keep the ends of the cheese stick exposed for better cooking.

 4. Once the oil is hot, drop the bacon-wrapped cheese pieces into the oil. Cook for 2 to 3 minutes, or until the bacon is thoroughly browned. Transfer to paper towels to drain.

 5. Serve alone or with sufar-free marinara sauce.

Nutrition Facts (per serving of 3:1) 

Calories: 381; Total Fat: 29.3G; Protein: 27.5G; Net Carbs: 1.7G;

4. Bacon Guacamole

Preparing: 10 Minutes / Cooking: 5 Minutes

Watch out: This guacamole packs a punch, and not just because of the bacon. The subtle but spicy flavor from the serrano peppers is sure to tickle taste buds and delight spice lovers. If you don’t want a spicy guacamole, simply omit the serrano and enjoy it without.

Ingredients

 4 bacon slices

 2 avocados, peeled, pitted, and diced

 1/2 cup chopped yellow onion

 1/3 cup chopped tomato

 2 teaspoons minced garlic

 1 jalapeño pepper, minced

 1 serrano pepper, minced

 1 tablespoon chopped fresh cilantro

 1 teaspoon freshly squeezed lime juice

 1/4 teaspoon salt

 1/8 teaspoon freshly ground black pepper

 1/4 teaspoon cayenne pepper

Directions

 1. Heat a large skillet over medium-high heat. Add the bacon. Cook for 3 minutes. Flip and cook for another 2 to 3 minutes. Transfer the cooked bacon to paper towels to cool. Once cooled, chop the bacon and set aside.

 2. In a large bowl, combine the avocados, onion, and tomato.

 3. Add the garlic, jalapeño pepper, and serrano pepper. Gently fold the ingredients together.

 4. Before the ingredients are fully incorporated, add the cilantro, chopped bacon, lime juice, salt, black pepper, and cayenne pepper to the bowl. Mix all ingredients together. Do not overmix.

 5. Serve immediately.

Nutrition Facts (per serving of 4:1) 

Calories: 259; Total Fat: 22.8G; Protein: 5.1G; Net Carbs: 11.6G; Dietary Fiber: 7.5G

5. Cheesy Avocado Baked Eggs

Preparing: 10 Minutes / Cooking: 20 Minutes

A healthy, quick, and easy way to start your day, baked eggs in avocado halves offer endless ways to experiment. Try them with a variety of cheeses, toppings, and seasoning like chopped onion and chives, or cayenne pepper and hot sauce.

Ingredients

 1 avocado, halve lengthwise, petted

 2 eggs

 4 tablespoons shredded Colby cheese, divided

 1/8 teaspoon salt, divided

 1/8 teaspoon freshly ground black pepper, divided

Directions

 1. Preheat the oven to 475°F.

 2. Scoop out enough avocado from each half so an egg fits. Place each avocado half in a ramekin, setting it into the ramekin, cut side facing up.

 3. Using two small bowls, carefully crack an egg into each. Do not break the yolk.

 4. Spoon one yolk into each avocado half and fill to the brim with egg white.

 5. Sprinkle 2 tablespoon of Colby cheese over each avocado half. Season evenly with the salt and pepper.

 6. Place the ramekins in the preheated oven carefully so the avocado halves don’t tip over.

 7. Bake 15 to 20 minutes, or to your desired doneness.

Nutrition Facts (per serving of 4:1) 

Calories: 324; Total Fat: 28.5G; Protein: 10.8G; Net Carbs: 9.5G; Dietary Fiber: 6.8G

6. Pork Rind Nachos

Preparing: 10 Minutes / Cooking: 15 Minutes

Nachos, my first love, my last love. While a pork rind can never truly replace a tortilla chip, the more toppings you add, the less you’ll care which vehicle is driving all that delicious cheese into your mouth.

Ingredients

 1 medium tomato, seeded and chopped

 ¼ white onion, chopped

 1 tablespoon chopped fresh cilantro

 1 jalapeño pepper, seeded and minced

 1 teaspoon minced garlic

 1 ½ teaspoons freshly squeezed lime juice

 Sea salt

 Freshly ground black pepper

 1 (1 ½-ounce) bag pork rinds

 2 cups shredded organic Cheddar cheese

Directions

 1. In a small bowl, toss together the tomato, onion, cilantro, jalapeño, and garlic. Stir in the lime juice and then season with salt and pepper. Set the salsa aside for at least 1 hour for the flavors to combine. After 1 hour, drain any excess liquid from the salsa.

 2. Preheat the oven to 350°F.

 3. Line a rimmed baking sheet with parchment paper or aluminum foil.

 4. Spread out the pork rinds in a tight but single layer on the sheet. Sprinkle the cheese over the pork rinds, then top with the salsa.

 5. Bake the nachos until the cheese melts and begins to bubble, about 15 minutes. Transfer to a platter and serve hot.

Nutrition Facts (per serving of 2-4) 

Calories: 599; Total Fat: 45G; Protein: 41G; Net Carbs: 6G; Dietary Fiber: 1G

7. Prosciutto and Cream Cheese Stuffed Mushrooms

Preparing: 5 Minutes / Cooking: 20 Minutes

Perfect for a party appetizer or an afternoon snack, these stuffed mushrooms roasted with cream cheese and prosciutto are a lovely treat. Prosciutto comes in a variety of thicknesses; for this recipe, the thinner the better. When prosciutto is cooked it can become tough if it’s too thick, so ask your butcher for the thinnest cut available.

Ingredients

 3/4 cup cream cheese, at room temperature

 1/4 cup sour sugar

 4 slices prosciutto, chopped

 1 teaspoon chopped fresh parsley

 1/4 teaspoon salt

 1/8 teaspoon freshly ground black pepper

 16 small button mushrooms, stemmed, gills removed

 1 tablespoon olive oil

Directions

 1. Preheat the oven to 400°F.

 2. In a large bowl, mix together the cream cheese and sour cream. Add the prosciutto, parsley, salt, and pepper. Stir to combine.

 3. Spoon equal amounts of cream cheese and prosciutto mixture into the mushrooms.

 4. On a parchment-lined baking sheet, arrange the mushrooms, cream-cheese-side up. Drizzle with the olive oil. Bake for 20 minutes, or until slightly browned.

 5. Remove the baking sheet from the oven. Cool for 1 to 2 minutes before serving.

Nutrition Facts (per serving of 4:1) 

Calories: 279; Total Fat: 25G; Protein: 12G; Net Carbs: 3.1G; Dietary Fiber: 0.5G

BONUS RECIPE 1: Chocolate Peanut Butter Fat Bombs

Preparing: 15 Minutes / Cooking: 60 Minutes

When my legendary chocolate cravings hit, I reach for these peanut buttery cups of high-fat bliss. This recipe seamlessly blends coconut oil with peanut butter powder to create a smooth texture. If I only have regular peanut butter on hand, I just decrease the amount of coconut oil by about 1 tablespoon. My favorite way to eat these is to take small bites and let them slowly melt. De-li-cious.

TIP: Enjoy a Keto-friendly Ice Cream Free Sample

Ingredients

 4 tablespoons butter

 4 tablespoons coconut oil

 4 tablespoons heavy (whipping) cream

 2 tablespoons powdered peanut butter, like PB2

 2 tablespoons unsweetened cocoa powder

 1 teaspoon pure vanilla extract

 1 teaspoon stevia, or other sugar substitute

Directions

 1. To a medium microwaveable bowl, add the butter and coconut oil. Microwave on high in short 10-second intervals until the mixture begins to melt. Once melted, add the heavy cream. Whisk thoroughly to combine.

 2. Mix in the powdered peanut butter, cocoa powder, vanilla, and stevia.

 3. Pour the mixture evenly into an ice cube tray. Freeze for at least 1 hour to solidify, preferably overnight.

 4. Enjoy within 2 hours

Nutrition Facts (per serving of 4:1) 

Calories: 73; Total Fat: 7.8G; Protein: 0.6G; Net Carbs: 1G; Dietary Fiber: 0.5G

BONUS RECIPE 2: Creamy Crab Dip

Preparing: 10 Minutes / Cooking: 30 Minutes

This rich, creamy dip is an homage to the first crab dip I ever had. I snagged every keto-friendly veggie stick and cheese slice to consume scoop after scoop of dip. Ever since, crab dip has been a favorite. This dip goes great with Baked Cheddar Chips.

Ingredients

 Grass-fed butter, at room temperature

 1 pound lump crab meat

 ½ cup diced red bell pepper

 1 cup organic cream cheese, at room temperature

 1 tablespoon mayonnaise

 1 tablespoon horseradish

 2 teaspoons Cajun seasoning

 ⅛ teaspoon garlic salt

Directions

 1. Preheat the oven to 350°F.

 2. Grease a small baking dish with butter.

 3. In a medium bowl, mix the crabmeat, red bell pepper, cream cheese, mayonnaise, horseradish, Cajun seasoning, and garlic salt until well blended.

 4. Transfer the dip to the baking dish and bake for 30 minutes. Serve warm.

Nutrition Facts (per serving of 4:1) 

Calories: 292; Total Fat: 31G; Protein: 21G; Net Carbs: 2G; Dietary Fiber: 0G

 

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