Best KETO Snacks Recipes

Snacks are an all time favourite

You don’t need to miss them while you’re dieting. There are lots of ‘Keto friendly snacks’ that you can relish.

We’ve cited some recipes for you…

EDITOR’S NOTE: If you’re interested in knowing the Keto diet basics and easy meal plans for you keto regimen we recommend two very important resources that may help you: ‘The Keto Begining’ and ‘The Essential Keto Cookbook’.




  • 1 cup (110 g) blanched finely ground almond flour
  • 1 large egg
  • ¼ teaspoon smoked sea salt or regular sea salt
  • ¼ teaspoon ground black pepper

Bacon Pizza Sauce:

  • 6 tablespoons bacon grease (from 12 oz/340 g of bacon)
  • 15 oz (425 g) sugar-free tomato sauce
  • 1 bunch of green onions, sliced
  • 6 paleo valley grass-fed beef sticks, sliced


1      Preheat oven to 325°F (163°C).

2      To make the crackers, combine the almond flour, egg, salt, and pepper in a medium sized bowl. Knead with your hands to combine thoroughly. Transfer to an 8 by 8-inch (20cm) parchment paper line baking pan with the paper draped from all sides. Transfer to preheated oven and bake for 15 minutes, or until corners are just lightly golden.

3      Meanwhile, place the bacon grease, tomato sauce, and sliced green onions in a saucepan. Cook uncovered on medium for 10 minutes.

4      Once complete, lift the cooked cracker dough from the pan leaving on the parchment paper. Cut with a sharp knife.

5      Serve the almond flour crackers with sauce and top each with a slice of beef stick.

Calories: 413

Calories from Fat: 329

Total Fat: 36.6

Saturated Fat: 11.5 g

Cholesterol: 87> mg

Sodium: 345 mg

Carbs: 10 g

Dietary Fiber: 3.5 g

Net Carbs: 6.5 g

Sugars: 0.8 g

Protein: 9.8 g



  • 100 g almond flour
  • 42 g coconut flour
  • 2-6 tablespoons Pyure * or maple syrup
  • 2 teaspoons homemade pumpkin pie spice
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon kosher salt
  • 4 eggs
  • 27 g cream cheese
  • 60 g organic grass-fed butter or coconut oil melted
  • 1 teaspoon orange zest optional
  • 2 teaspoons vanilla extract
  • 2 teaspoons apple cider vinegar
  • 140 g canned pumpkin puree
  • 1-1/4 cup water **


  • 1/2 batch cream cheese buttercream frosting optional (but highly recommended!


1      Mix thoroughly together in a bowl the almond flour, coconut flour, Pyure (or sweetener of choice), pumpkin pie spice mix, baking powder, baking soda, xanthan gum and salt. Set Aside.

2      Add eggs, cream cheese, melted butter, orange zest (optional), vanilla extract, apple cider vinegar, pumpkin puree and water to a blender and process until smooth.

3      Add in flour mixture and process until thoroughly combined. The batter will be thick, rather than runny. Cover and let rest for 10 minutes. Preheat waffle iron.

4      Grease waffle iron and spoon in the batter. Close and cook on high for 10 to 12 minutes.

5      Note that the waffles are very tender to touch when just cooked, so you may need to tip the waffle iron to get these guys out.

6      (Optional) Make cream cheese buttercream frosting while waffles are cooking.



  • 1/2 cup (105 g) coconut oil
  • 1 1/4 lbs (570 g) pork belly, cut into 1 by 1/2 inch (2.5 by 1.25 cm) pieces
  • 1 teaspoon grey sea salt
  • 3/4 teaspoon five spice

Sticky sauce, optional

  • 1/3 cup (80 ml) chicken, beef, or pork stock
  • 1/4 cup (60 ml) avocado oil
  • 2 teaspoons sriracha
  • 1 tablespoon coconut aminos
  • 1 teaspoon erythritol
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon finely diced fresh ginger


1      Place coconut oil in a large pan set to medium-high.

2      Toss the pork belly pieces in salt and five spice.

3      Once the coconut oil melts completely, add the pork belly pieces.

4      Cover with a splashguard and cook for 20 minutes, rotating halfway through.

5      Once complete, strain and reserve the fat for another day.

6      Meanwhile, combine all of the sticky sauce ingredients in a small saucepan. Set on medium-low.

7      Once boiling, keep going for 10 minutes. Whisking every 2 minutes.

8      Transfer the sauce to a small serving bowl and serve alongside the keto popcorn.

            Calories: 884

Total Fat: 64.6

Saturated Fat: 39.2 g

Cholesterol: 164> mg

Sodium: 2883 mg

Protein: 65.8 g



Low-Carb Nacho Chips

  • 2 medium zucchini, sliced into thin rounds


  • 1/2 pound (225 g) regular ground beef
  • 1/2 tablespoon chili powder
  • 1/2 teaspoon finely ground gray sea salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon dried oregano leaves

MCT Guacamole

  • 1 avocado
  • 2 tablespoons Vital Proteins Collagen Peptides
  • 1 tablespoon MCT oil
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon finely ground grey sea salt
  • pinch vitamin C crystals, optional


  • 1/3 cup (38 g) shredded dairy-free cheese, optional
  • 3 tablespoons sliced black olives
  • 2 green onions, sliced


1      Line a large plate with parchment paper, placing each of the zucchini disks onto the paper being sure to not overlap. You will have to cook the zucchini in batches.

2      Transfer the plate to the microwave and cook for 8 to 10 minutes on 50% power setting. You know the chips will be done with the edges curl and the middles get slightly golden. Once complete, remove the parchment paper from the microwave, flip over, and drop the chips onto a cooling rack. Repeat with remaining zucchini rounds.

3      Meanwhile, place all the meat ingredients into a large frying pan. Heat on medium, rotating frequently, until the meat is no longer pink.

4      Combine all of the MCT Guacamole ingredients together in a medium-sized bowl. Mash until combined.

5      Transfer chips to a clean plate. Top with cooked meat, cheese, olives, and sliced green onions. Serve alongside MCT guacamole.

Calories: 578

Total Fat: 38.6

Saturated Fat: 9.1 g

Cholesterol: 101> mg

Sodium: 835 mg

Carbs: 16.4 g

Dietary Fiber: 9.1 g

Net Carbs: 7.3 g

Sugars: 1.3 g

Protein: 43.7 g



1 cup (100 g) unsweetened shredded coconut

¼ cup (52 g) coconut oil, melted

⅓ cup (27 g) cacao powder

3 tablespoons erythritol, xylitol or monk fruit sweetener

2 tablespoons melted cacao butter

1 tablespoon cacao nibs


1      Line a baking sheet with parchment paper or a silicon baking sheet.

2      Combine all of the ingredients in a large bowl and stir to coat.

3      Scoop the mixture with a spoon and shape into a biscuit-like shape and transfer to the prepared baking sheet.

4      Repeat with remaining mixture. Once complete, transfer to the freezer for 15 minutes.

5      Remove from the freezer and serve. Alternatively, keep on the counter in an airtight container for up to 3 days, or in the fridge for up to 2 weeks.

            Calories: 142

Calories from Fat: 130

Total Fat: 14.5

Saturated Fat: 11.6 g

Sodium: 3 mg

Carbs: 8.2 g

Dietary Fiber: 2 g

Net Carbs: 6.2 g

Protein: 1.1 g



2 chicken breasts, cut into cubes

1/2 cup coconut flour

1 egg

2 Tablespoons garlic powder

1 teaspoon salt (or to taste)

1/4-1/2 cup ghee (or coconut oil) for shallow frying


1      Cube the chicken breasts if you haven’t done so already.

2      In a bowl, mix together the coconut flour, garlic powder, and salt. Taste the mixture to see if you’d like more salt.

3      In a separate bowl, whisk 1 egg to make the egg wash.

4      Place the ghee in a saucepan on medium heat (or use deep fryer).

5      Dip the cubed chicken in the egg wash and then drop into the coconut flour mixture to coat it with the “breading.”

6      Carefully place some of the “breaded” chicken cubes into the ghee and fry until golden (approx. 10 minutes). Make sure there’s only a single layer of chicken in the pan so that they can all cook in the oil. Turn the chicken pieces to make sure they get cooked uniformly. Depending on the size of the pan, you might need to do this step in batches.

7      Place the cooked chicken pieces onto paper towels to soak up any excess oil.



  • 60 grams macadamia nuts
  • 1/2 cup almond butter
  • 1/4 cup coconut oil
  • 6 tablespoons unsweetened shredded coconut
  • 20 drops Sweetleaf stevia drops


1     Crush the macadamia nuts a food processor or by hand.

2     Combine the almond butter, coconut oil and shredded coconut in a mixing bowl. Add the macadamia nuts and stevia drops.

3     Mix thoroughly and pour the batter into a 9×9 parchment paper lined baking dish.

4     Refrigerate overnight, slice and enjoy. (see note)

Recipe Notes

For crunchier bars, store the bars in the freezer. (4g net carbs)



3 eggs, whisked

4 slices of ham, diced

3/4 cup of spinach, chopped

1/4 cup leek, chopped

1/4 cup coconut milk

1/2 teaspoon baking powder

Salt and pepper to taste


1      Preheat oven to 350F.

2      Mix together the whisked eggs, diced ham, chopped spinach, chopped leek, coconut milk, baking powder, and salt and pepper in a large mixing bowl.

3      Pour the mixture into 4 small mini quiche or tart pans.

4      Bake in oven for 15 minutes.

5      Check that the middle of the quiches is done by seeing if a cocktail stick comes out clean.

6      Serve for a nutritious and delicious breakfast or take with you for a quick snack.


  • Serving Size: 2 mini quiches Calories: 210 Sugar: 1 g Fat: 13 g Carbohydrates: 3 g Fiber: 1 g Protein: 20 g

EDITOR’S NOTE: For many more delicious, easy, and low cost recipes that will make you relish the Keto diet we recommend ‘The Essential Keto cook book’ as a very useful resource.