10 Easy Keto Snack Recipes That'll Beat Your Munchies
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Recipes in this Video
11 recipes
Ingredients
- ●1 lb ground beef
- ●1 lb Italian sausage
- ●1 cup shredded mozzarella cheese
- ●1/2 cup grated Parmesan cheese
- ●1/2 cup almond flour
- ●2 large eggs
- ●1 tsp garlic powder
- ●1 tsp onion powder
- ●1 tsp Italian seasoning
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●1/2 cup pizza sauce
- ●1/2 cup sliced pepperoni
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2In a large skillet, cook the ground beef and Italian sausage over medium heat until browned. Drain excess fat.
- 3In a mixing bowl, combine the cooked meat, mozzarella cheese, Parmesan cheese, almond flour, eggs, garlic powder, onion powder, Italian seasoning, salt, and black pepper. Mix until well combined.
- 4Grease a muffin tin with cooking spray or oil.
- 5Scoop the meat mixture into each muffin cup, filling them about 3/4 full.
- 6Make a small indentation in the center of each cup and spoon a little pizza sauce into each one.
- 7Top each cup with sliced pepperoni and additional cheese if desired.
- 8Bake in the preheated oven for 20-25 minutes, or until the cups are golden brown and cooked through.
- 9Remove from the oven and let cool for a few minutes before removing from the muffin tin.
- 10Serve warm and enjoy your Keto Meat Lover Pizza Cups!
Equipment
muffin tinskilletmixing bowlmeasuring cupsmeasuring spoons
keto
Ingredients
- ●1 cup natural peanut butter
- ●1/4 cup coconut oil
- ●1/4 cup unsweetened cocoa powder
- ●1/4 cup powdered erythritol
- ●1/2 tsp vanilla extract
- ●1/4 tsp salt
Instructions
- 1In a medium bowl, mix together the peanut butter, coconut oil, powdered erythritol, vanilla extract, and salt until smooth.
- 2In a separate bowl, combine the unsweetened cocoa powder with a little melted coconut oil to create a smooth chocolate mixture.
- 3Line a muffin tin with paper liners.
- 4Spoon a small amount of the peanut butter mixture into each muffin liner, filling them about halfway.
- 5Top each peanut butter layer with a spoonful of the chocolate mixture, covering the peanut butter completely.
- 6Repeat the process until all the mixtures are used up, finishing with a layer of chocolate on top.
- 7Place the muffin tin in the freezer for about 30 minutes, or until the cups are firm.
- 8Once set, remove the cups from the muffin tin and peel off the liners.
- 9Store the peanut butter cups in an airtight container in the refrigerator.
Equipment
mixing bowlmuffin tinspoonmeasuring cupsmeasuring spoons
low-carb
Ingredients
- ●1 medium head cauliflower, grated
- ●1/2 cup shredded mozzarella cheese
- ●1/4 cup grated Parmesan cheese
- ●1/4 cup almond flour
- ●1 large egg
- ●2 jalapenos, finely chopped
- ●1 tsp garlic powder
- ●1 tsp onion powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp paprika
- ●1/4 cup fresh cilantro, chopped (optional)
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2Grate the cauliflower using a box grater or food processor until it resembles rice.
- 3In a large mixing bowl, combine the grated cauliflower, mozzarella cheese, Parmesan cheese, almond flour, egg, chopped jalapenos, garlic powder, onion powder, salt, black pepper, and paprika. Mix until well combined.
- 4If using, fold in the chopped cilantro for added flavor.
- 5Using your hands, form the mixture into small balls, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper.
- 6Bake in the preheated oven for 20-25 minutes, or until the balls are golden brown and firm to the touch.
- 7Remove from the oven and let cool for a few minutes before serving.
- 8Serve warm as a snack or appetizer.
Equipment
box gratermixing bowlbaking sheetparchment paper
🌶️🌶️🌶️Low
keto
Ingredients
- ●1 cup natural peanut butter
- ●1/2 cup granulated erythritol
- ●1 large egg
- ●1 tsp vanilla extract
- ●1/2 tsp baking soda
- ●1/4 tsp salt
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2In a mixing bowl, combine the peanut butter, erythritol, egg, vanilla extract, baking soda, and salt.
- 3Mix the ingredients until well combined and a dough forms.
- 4Scoop tablespoon-sized portions of the dough and roll them into balls.
- 5Place the dough balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- 6Flatten each ball slightly with a fork, creating a crisscross pattern on top.
- 7Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
- 8Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Equipment
mixing bowlbaking sheetparchment paperforkwire rack
keto
Ingredients
- ●2 medium zucchinis
- ●1 cup marinara sauce
- ●1 cup shredded mozzarella cheese
- ●1/2 cup sliced pepperoni
- ●1/4 cup grated Parmesan cheese
- ●1 tsp Italian seasoning
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●1/4 tsp salt
- ●1/4 tsp black pepper
- ●1 tbsp olive oil
Instructions
- 1Preheat your oven to 400°F (200°C).
- 2Slice the zucchinis in half lengthwise and scoop out some of the flesh to create a small boat.
- 3Brush the zucchini halves with olive oil and place them cut side up on a baking sheet.
- 4Spread a tablespoon of marinara sauce on each zucchini half.
- 5Sprinkle mozzarella cheese evenly over the sauce on each zucchini.
- 6Top with sliced pepperoni and sprinkle with Parmesan cheese.
- 7Season with Italian seasoning, garlic powder, onion powder, salt, and black pepper.
- 8Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
- 9Remove from the oven and let cool for a few minutes before serving.
- 10Enjoy your keto mini zucchini pizzas!
Equipment
baking sheetknifescoopermeasuring cupsmeasuring spoons
vegetariangluten-freenut-freeegg-free
Coconut macaroons are a popular dessert in the United States, often enjoyed during holidays and celebrations. They are known for their chewy texture and sweet flavor, making them a favorite among coconut lovers. The origins of macaroons can be traced back to Italy, where they were made with almond paste, but the coconut version has become a staple in American baking.
Ingredients
- ●shredded coconut
- ●sweetened condensed milk
- ●vanilla extract
- ●egg whites
- ●sugar
- ●salt
Instructions
- 1Preheat the oven to 325°F (163°C).
- 2Line a baking sheet with parchment paper.
- 3In a bowl, combine shredded coconut, sweetened condensed milk, and vanilla extract.
- 4In a separate bowl, beat egg whites and salt until stiff peaks form.
- 5Gently fold the egg whites into the coconut mixture until well combined.
- 6Scoop tablespoon-sized portions onto the prepared baking sheet.
- 7Bake for 20-25 minutes or until golden brown.
- 8Remove from the oven and let cool on the baking sheet.
- 9Transfer to a wire rack to cool completely.
Ingredient Alternatives
sweetened condensed milk
Healthier: coconut cream
Cheaper: evaporated milk
Coconut cream is lower in sugar, while evaporated milk is often less expensive.
sugar
Healthier: honey
Cheaper: brown sugar
Honey is a natural sweetener, while brown sugar can be more economical.
Techniques
mixingfoldingbaking
Equipment
baking sheetparchment papermixing bowlswhiskspatula
coconutegg
Also Known As
Coconut Macaroon Cookies
keto
Keto Lemon Poppyseed Muffins are a delightful twist on a classic treat, tailored for low-carb diets. Originating from the traditional lemon poppyseed muffin recipes, this keto version substitutes high-carb ingredients with nut flours and sugar alternatives to maintain flavor while reducing carbohydrates. These muffins are popular among those following ketogenic diets for breakfast or snacks, offering a zesty flavor and moist texture that satisfies sweet cravings without the carbs.
Ingredients
- ●almond flour
- ●coconut flour
- ●poppy seeds
- ●baking powder
- ●eggs
- ●unsweetened almond milk
- ●lemon zest
- ●lemon juice
- ●vanilla extract
- ●sweetener
- ●salt
- ●butter
Instructions
- 1Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- 2In a mixing bowl, combine almond flour, coconut flour, baking powder, poppy seeds, and salt.
- 3In another bowl, whisk together eggs, melted butter, almond milk, lemon zest, lemon juice, vanilla extract, and sweetener until smooth.
- 4Add the wet ingredients to the dry ingredients and mix until just combined.
- 5Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- 6Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted comes out clean.
- 7Remove from the oven and let cool in the pan for 5 minutes.
- 8Transfer muffins to a wire rack to cool completely.
- 9Serve warm or store in an airtight container for up to a week.
Ingredient Alternatives
almond flour
Healthier: coconut flour
Cheaper: sunflower seed flour
Sunflower seed flour is often less expensive and nut-free.
sweetener
Healthier: stevia
Cheaper: granulated erythritol
Granulated erythritol is a cost-effective sugar substitute.
butter
Healthier: coconut oil
Cheaper: margarine
Margarine can be a lower-cost alternative for baking.
Techniques
mixingbaking
Equipment
muffin tinmixing bowlswhiskspatulatoothpick
eggsmilk
Also Known As
Lemon Poppyseed MuffinsLow-Carb Lemon Muffins
low-carbpescatarian
Ingredients
- ●1 can (5 oz) tuna, drained
- ●1 ripe avocado, mashed
- ●1/4 cup mayonnaise
- ●1/4 cup shredded cheese (cheddar or mozzarella)
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●1/4 tsp salt
- ●1/4 tsp black pepper
- ●1/2 tsp lemon juice
- ●1/4 cup diced bell pepper (optional)
- ●1/4 cup chopped green onions (optional)
- ●1/2 cup almond flour (for coating)
Instructions
- 1Preheat your oven to 375°F (190°C).
- 2In a mixing bowl, combine the drained tuna, mashed avocado, mayonnaise, shredded cheese, garlic powder, onion powder, salt, black pepper, and lemon juice. Mix well until all ingredients are combined.
- 3If using, fold in the diced bell pepper and chopped green onions into the mixture.
- 4Using your hands, form small bite-sized balls or patties from the mixture.
- 5Roll each ball in almond flour to coat evenly.
- 6Place the coated tuna melt bites on a baking sheet lined with parchment paper.
- 7Bake in the preheated oven for 15-20 minutes, or until golden brown and heated through.
- 8Remove from the oven and let cool slightly before serving.
- 9Serve warm as a snack or appetizer.
Equipment
mixing bowlbaking sheetparchment paperspoon
ketogluten-freenut-free
Ingredients
- ●1 cup almond flour
- ●1/2 cup unsweetened shredded coconut
- ●1/4 cup coconut oil, melted
- ●1/4 cup erythritol (or preferred keto sweetener)
- ●1/2 tsp vanilla extract
- ●1/4 tsp salt
- ●1 cup fresh raspberries
- ●2 tbsp coconut cream
Instructions
- 1Preheat the oven to 350°F (175°C) and line an 8x8 inch baking dish with parchment paper.
- 2In a mixing bowl, combine almond flour, shredded coconut, melted coconut oil, erythritol, vanilla extract, and salt. Mix until well combined.
- 3Press the mixture evenly into the bottom of the prepared baking dish to form the base.
- 4Bake in the preheated oven for 10-12 minutes or until lightly golden.
- 5Remove from the oven and let it cool for a few minutes.
- 6In a separate bowl, gently mash the fresh raspberries with a fork, then mix in the coconut cream until combined.
- 7Spread the raspberry mixture evenly over the cooled base.
- 8Refrigerate for at least 1 hour to set before slicing into squares.
- 9Once set, cut into squares and serve chilled.
Equipment
mixing bowlbaking dishparchment paperforkrefrigerator
keto
These Keto Cinnamon Sugar Donut Muffins are a delightful twist on traditional donuts, catering to those following a low-carb lifestyle. Originating from the rise of keto diets in the 21st century, these muffins allow for a guilt-free indulgence, combining the comforting flavors of cinnamon and sugar with a healthy twist. With their growing popularity, variations have emerged, including different flavorings and toppings, making them a versatile treat for any occasion.
Ingredients
- ●almond flour
- ●coconut flour
- ●baking powder
- ●cinnamon
- ●salt
- ●erythritol
- ●eggs
- ●unsweetened applesauce
- ●vanilla extract
- ●butter
- ●heavy cream
- ●sugar-free sweetener
Instructions
- 1Preheat oven to 350°F (175°C) and grease a muffin tin.
- 2In a mixing bowl, combine almond flour, coconut flour, baking powder, cinnamon, and salt.
- 3In another bowl, whisk together erythritol, eggs, applesauce, vanilla extract, melted butter, and heavy cream.
- 4Pour the wet ingredients into the dry ingredients and mix until just combined.
- 5Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- 6Bake for 15-20 minutes, until golden and a toothpick comes out clean.
- 7Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.
- 8In a small bowl, mix erythritol and cinnamon for the topping.
- 9While still warm, coat each muffin in the cinnamon sugar mixture.
- 10Serve warm or at room temperature.
Ingredient Alternatives
almond flour
Healthier: coconut flour
Cheaper: sunflower seed flour
Sunflower seed flour is often less expensive and nut-free.
erythritol
Healthier: monk fruit sweetener
Cheaper: stevia
Stevia is a more affordable sugar substitute.
heavy cream
Healthier: coconut cream
Cheaper: milk
Coconut cream offers a dairy-free option, while milk is less expensive.
sugar-free sweetener
Healthier: honey
Cheaper: brown sugar
Brown sugar can be used for sweetness if not strictly keto.
Techniques
mixingbaking
Equipment
muffin tinmixing bowlswhiskspoonwire rack
almondeggs
Also Known As
Keto Donut MuffinsLow-Carb Donut Muffins
keto
Ingredients
- ●1 lb ground beef
- ●1/2 cup shredded cheddar cheese
- ●1/4 cup cream cheese
- ●1/4 cup mayonnaise
- ●1 tbsp Dijon mustard
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●4 large lettuce leaves (for wrapping)
- ●1/2 cup diced pickles
- ●1/2 cup diced tomatoes
- ●1/4 cup sliced green onions
Instructions
- 1In a large bowl, combine the ground beef, shredded cheddar cheese, cream cheese, Dijon mustard, garlic powder, onion powder, salt, and black pepper. Mix until well combined.
- 2Form the beef mixture into small patties, about 2 inches in diameter.
- 3Heat a skillet over medium heat and cook the patties for about 3-4 minutes on each side, or until fully cooked.
- 4Once cooked, remove the patties from the skillet and let them cool slightly.
- 5On a clean surface, lay out a large lettuce leaf. Place a cooked patty in the center of the leaf.
- 6Top the patty with mayonnaise, diced pickles, diced tomatoes, and sliced green onions.
- 7Wrap the lettuce leaf around the filling to create a sushi-like roll.
- 8Repeat the process with the remaining patties and lettuce leaves.
- 9Slice each roll into bite-sized pieces, similar to sushi.
- 10Serve immediately with additional mayonnaise or your favorite dipping sauce.
Equipment
skilletmixing bowlknifecutting board
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