Quick Keto Snacks Anyone Will Enjoy!

Are you looking for some cool and quick keto snacks? Look no further, because we have 7 of the best tasting snacks below:

But what if you’re new to keto and want some tips? This post may help: Top 14 Keto Tips For Beginners.If you’re still on the fence, and want to know more about keto, and it’s pros and cons, this post might help: Pros and Cons of the Keto Diet. If you still need help, comment below and I will answer your questions as soon as possible.

Disclaimer: Please note that some of the links below are affiliate links and I will earn a small commission if you purchase through those links. I use all of the products listed below and recommend them because they are from companies that I have found helpful and trustworthy. Please let me know if you have any questions about anything listed below!

Bell Pepper Nachos

quick keto snacks

Attributed to Food Network

Bell peppers are the star of this show and come piled high with all your favorite nacho toppings.

Ingredients:

  • 2 medium bell peppers (preferably a mix of colors)
  • Kosher salt
  • 1 tablespoon vegetable oil
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 4 ounces ground beef (80/20)
  • 1 cup full-fat shredded Mexican blend cheese
  • 1/4 cup guacamole
  • 1/4 cup pico de gallo
  • 2 tablespoons full-fat sour cream

Directions:

  1. Cut the bell peppers through the stem into sixths, remove the stem and seeds. Transfer to a large microwave safe bowl, add a splash of water and a pinch of salt. Cover and microwave until the pepper pieces are pliable, about 4 minutes. Let cool slightly and then arrange close together on a foil-lined baking sheet, cut sides-up.
  2. Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the chili powder and cumin and cook, stirring, until fragrant and toasted, about 30 seconds. Add the ground beef and 1/4 teaspoon salt and cook, stirring and breaking up into bite-size pieces, until browned and cooked through, about 4 minutes.
  3. Preheat the broiler. Spoon some beef mixture onto each pepper piece. Sprinkle with cheese and broil until the cheese melts, about 1 minute. Top with dollops of guacamole and pico de gallo. Thin the sour cream out with a little water and drizzle over the nachos.

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Tuna Salad Cups

quick keto snacks

Attributed to Food Network

Tuna salad meets BLT in this keto-friendly mashup. Hang on to that oil in the tuna can for a flavor bonus.

Ingredients:

  • 4 strips bacon
  • 1/3 cup olive or avocado oil mayonnaise
  • 2 tablespoons sour cream
  • 1/4 teaspoon lemon zest plus 1 tablespoon lemon juice
  • 1 stalk celery, thinly sliced
  • Two 5-ounce cans tuna packed in olive oil, 2 tablespoons of the oil reserved and the rest drained
  • 2 scallions, sliced
  • Kosher salt and freshly ground black pepper
  • 1 medium tomato, halved and cut into 8 slices
  • 16 leaves Bibb lettuce

Directions:

  1. Cover the eggs with about an inch of water in a medium pot. Bring to a boil, remove from the heat, cover and let stand for 8 minutes. Drain and submerge in ice water. When cool enough to handle, peel the eggs and chop.
  2. Meanwhile, cook the bacon in a large nonstick skillet over medium heat until golden and crisp, about 4 minutes per side. Remove to a paper towel-lined plate. Crumble into bite-size pieces.
  3. Whisk together the mayonnaise, sour cream, lemon zest and juice, celery, reserved tuna oil, three-quarters of the scallions, 1/4 teaspoon salt and several grinds of pepper in a medium bowl. Add the tuna and three-quarters of the bacon and egg and gently fold together (do not over mix). Season with additional salt and pepper if needed.
  4. Sprinkle the tomato slices with salt and pepper.
  5. Double-up the lettuce leaves and fill each with some tuna salad. Tuck in a tomato slice. Sprinkle with reserved scallions, bacon and egg.

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Keto Taco Crisps – Cool Quick Keto Snacks!

quick keto snacks

Attributed to Food Network

Keto-friendly and super easy to make, these crispy cheese snacks are as satisfying as potato chips but without the carbs.

Ingredients:

  • 1/4 cup shredded Parmesan
  • 3/4 cup finely shredded full-fat sharp Cheddar
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • Large pinch of cayenne pepper

Directions:

  1. Preheat the oven to 400 degrees F. Line a baking sheet with a silicone baking mat.
  2. Toss together the Cheddar, Parmesan, chili powder, cumin and cayenne in a small bowl.
  3. Spoon heaping tablespoonfuls of the cheese mixture about 1 inch apart on the prepared baking sheet. Spread out each pile and lightly pat down (it’s ok if there are gaps). Bake until the cheese is golden brown and bubbly, about 5 minutes.
  4. Let the crisps cool for a few seconds on the baking sheet and then use a metal spatula to lift and drape them over a rolling pin to cool completely. (You can also let them cool on the baking sheet for flat crisps.)
  5. Store at room temperature in an airtight container for up to 2 days.

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Cool and Quick Keto Snacks – Zucchini Chips

quick keto snacks

Attributed to Food Network

Ingredients:

  • Small zucchini 1/16 to 1/8 inch thick

Directions:

  1. Line a baking sheet with a silicone mat; coat generously with cooking spray. Slice a small zucchini 1/16 to 1/8 inch thick using a mandolin. Arrange on the baking sheet in a single layer; coat the zucchini with cooking spray and sprinkle with salt. Bake at 250 degrees F, 50 minutes, rotating the baking sheet halfway through. Flip the slices; continue baking until browned, 30 to 40 more minutes. Transfer the chips to a rack to cool.

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Grilled Chicken with Avocado Pesto

Attributed to Food Network

Sorry chicken, avocado is the star in this low-carb and protein-packed dish.

Ingredients:

  • 4 tablespoons extra-virgin olive oil, plus more for brushing the grill grates
  • Zest of 1 lemon plus 2 tablespoons juice
  • 1 cup loosely packed fresh parsley leaves
  • 2 1/4 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 cup loosely packed fresh basil leaves
  • Kosher salt and freshly ground black pepper
  • 1/4 cup pine nuts
  • 1 clove garlic, crushed and peeled
  • 1 large ripe avocado

Directions:

Special equipment: Six 12-inch metal skewers or twelve 6-inch bamboo skewers

  1. Prepare an outdoor grill or a grill pan for medium heat.
  2. Whisk together 1 tablespoon of the oil and the lemon zest in a large bowl. Add the chicken to the oil and toss to coat. Sprinkle with salt and pepper. Divide the chicken and thread onto metal or bamboo skewers.
  3. Toast the pine nuts in a small skillet over medium heat, tossing frequently, until light golden, 3 to 4 minutes. Let cool.
  4. Combine the pine nuts, basil, parsley, garlic, 1/2 teaspoon salt and several grinds of pepper in a food processor. Process to make a coarse paste. Add the avocado, lemon juice and remaining 3 tablespoons oil and process until mostly smooth.
  5. Grill the chicken, turning often, until just cooked through, 5 to 7 minutes. Serve the chicken dolloped with the pesto and any extra pesto on the side.

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Bacon Wrapped Shrimp and Scallops

Attributed to Food Network

Ingredients:

  • 12 jumbo raw peeled deveined shrimp, 16 to 20 count per pound
  • 12 large sea scallops, trimmed and well drained
  • 1 tablespoon grill seasoning or coarse salt and black pepper
  • 1 teaspoon hot red pepper flakes
  • 12 slices center cut or applewood smoked bacon, cut in half
  • 1 tablespoon toasted sesame oil
  • Toothpicks
  • 1 lime, juiced and zested
  • 3 scallions, very thinly sliced on an angle

Directions:

  1. Preheat oven to 425 degrees F.
  2. Place shrimp and scallops in a shallow dish or bowl. Dress seafood with lime juice and zest, a generous drizzle of sesame oil, grill seasoning and hot pepper flakes. Wrap each shrimp and scallop with a half slice of bacon. Start wrapping each shrimp working from head to tail, pulling bacon snuggly around the shrimp. Wrap the bacon around the outside of each scallop. Fasten bacon in place as necessary with picks.
  3. Arrange the shrimp and scallops on a slotted baking pan, such as a broiler pan, to allow draining while bacon crisps. Bake shrimp and scallops 10 to 14 minutes, until shrimp is pink and curled, scallops are opaque and bacon is crisp. Shrimps may finish before the scallops.
  4. Arrange cooked seafood on platter and sprinkle with chopped scallions.

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Teriyaki Ginger Tuna Skewers – Quick keto snacks!

Attributed to Food Network

Ingredients:

  • 15 ounces teriyaki sauce (average 2 grams sugar per serving)
  • 1 lemon, juiced
  • 3 ounces sesame oil
  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon sugar substitute (recommended: Splenda)
  • 2 pounds fresh tuna steak, cut into 1-inch cubes
  • 1 tablespoon sesame seeds, toasted
  • 1 teaspoon fresh garlic, minced

Directions:

  1. Soak bamboo skewers in water for 30 minutes to 1 hour. (This will keep them from burning later). Mix all marinade ingredients together in a bowl. Submerge tuna cubes in marinade, cover, and refrigerate for at least 30 minutes.
  2. Preheat a grill or grill pan to high.
  3. Remove tuna from marinade and skewers from water, and thread tuna onto skewers. Place skewers on the edges of the grill with the longest part of the stick hanging off the edge away from the fire. Stay close by and turn the sticks by hand to keep from burning. Brochettes are done in just 3 to 4 minutes.
  4. Sprinkle with sesame seeds before serving.

Cook’s Note:

Serve over Szechuan vegetable stir-fry, or for a party, stick skewers straight out of the side of a cantaloupe half filled with melon balls.

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Now It’s Your Turn

Did you enjoy these quick keto snacks?

Let me know which is your favorite by commenting below.

Also, share with your friends and family, I’m sure they will enjoy them too. Thank you!

Want more ideas? See here for more!

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