Diet-to-Go Blog
  1. 6 Keto and Low Carb-Friendly Snack Recipes to Stave Off that 3 P.M. Feeling


    When you're on the Keto diet, you can't just grab anything when you get the itch to snack. EVERYTHING you eat must adhere to your plan - so we found six delicious snacks you can keep on hand to curb those afternoon cravings.

    1. Black-Pepper Crusted Beef Jerky

    Savory and perfect for meat-lovers, this black-pepper crusted beef jerky not only tastes amazing (like really amazing) but it will keep for up to six weeks.

    Prep Time: 30 minutes
    Cook Time: 10 hours

    Yield: 3/4 pounds jerky


    24 ounces amber ale or lager
    2 cups soy sauce
    1/2 cup worcestershire sauce
    2 tablespoons cracked black peppercorns, plus 2 tablespoons coarsely ground black pepper
    2 pounds trimmed beef top round or bottom round, about 1 1/2 inches thick


    Make the marinade: In a large bowl, combine the ale or lager with the soy sauce, worcestershire sauce, and the cracked black peppercorns.

    Prepare the meat: Cut the beef into 1/4-inch-thick slices, either with or against the grain.

    Marinate the meat: Add the beef to the marinade, a few slices at a time, stirring well to coat each slice with the marinade. Cover and refrigerate for 6 to 8 hours.

    Dehydrate the meat: Preheat the oven to 200°F. Set a large wire rack on each of 3 large rimmed baking sheets.

    Remove the beef from the marinade, and pat dry with paper towels.

    Arrange the beef on the racks, leaving 1/4 inch between slices.

    Sprinkle with coarsely ground black pepper.

    Bake for about 4 hours, or until the jerky is firm and almost completely dry, but still chewy. Let cool completely on the racks before serving or packaging.

    Recipe courtesy Food & Wine

    2. Keto Cheese Chips

    For some people, giving up potato chips is one of the most difficult parts of going keto or low-carb. These keto cheese chips provide that much-needed crunch. Plus, they go great with guac or dip.

    Prep Time: 5 minutes
    Cook Time: 10 minutes

    Yield: 4 servings


    8 oz. cheddar cheese or provolone cheese or edam cheese, in slices
    1/2 teaspoon paprika powder


    Preheat the oven to 400°F (200°C).

    Place the cheese slices on a baking sheet lined with parchment paper.

    Sprinkle paprika powder on top and bake in the oven for about 8–10 minutes, depending on how thick the slices are.

    Pay attention towards the end so that you don't burn the cheese, as burned cheese tends to have a bitter taste.

    Let cool and enjoy.

    Recipe courtesy Diet Doctor

    3. Bacon Chips and Thick Guac

    Speaking of “chips,” it’s not just cheese that can make for an amazing snack to dip in guac. Bacon (which pretty much goes with anything) can also be substituted for potato chips and dipped to your heart’s content.

    Prep Time: 10 minutes
    Cook Time: 20 minutes

    Yield: 4 servings


    8-10 strips thick cut pasture-raised bacon
    2 avocados
    1/4 cup red onion, chopped
    1 tablespoon cilantro, chopped
    1 tablespoon jalapeño, minced
    1/4 teaspoon ground cumin
    1/4 teaspoon sea salt


    Preheat oven to 375°F and line a baking sheet with parchment paper.

    Slice each bacon strip into 2-3 inch pieces and lay on the baking sheet. Bake 15-20 minutes. Remove from the oven and allow the bacon to crisp up on a plate.

    In a small bowl, use a fork to mash the avocados. Stir in the red onion, jalapeño, ground cumin and sea salt.

    Serve bacon chips alongside the guacamole dip.

    Recipe courtesy Paleo Hacks

    4. Keto Fat Bombs

    Feel like you need a bit of an energy boost? These tasty little morsels are easy to haul around, store and are the perfect keto-fueling treat.

    Prep Time: 15 minutes
    Cook Time: 5 minutes
    Yield: 10 servings


    1 cup Coconut Oil
    1 cup Almond Butter
    1/4 cup Coconut Flour
    1/2 cup Cacao Powder
    1 cup Raw Cashews


    In a non-stick medium saucepan over medium heat, heat coconut oil, and almond butter until mixed evenly, stirring often.

    Pour the oil mixture from the pan into a bowl and mix in coconut flour and cacao powder.

    Place bowl in the freezer for about 15 minutes until mixture cools and is solid.

    While the mixture is cooling, place the cashews in a food processor and pulse lightly for a chopped texture.

    When the coconut mixture is solidified, take 1 tablespoon of the mixture from the bowl, roll into a ball, and dip in the blended cashews. Place fat bombs on a plate. Repeat until you have used all of the mixture.

    Refrigerate the fat bombs for 5 minutes.

    Enjoy and make sure to store your leftover fat bombs in the refrigerator, otherwise they will melt quickly.

    Recipe courtesy Kettle and Fire

    5. Buffalo Chicken Celery Sticks

    You’ve heard of stuffing celery sticks with peanut butter — why not buffalo chicken? Elevate your low-carb snacking game by stuffing celery with this creamy, delicious buffalo chicken that will keep you coming back again and again.

    Yield: 12 servings


    2 cups shredded chicken (you can use leftover chicken, rotisserie chicken or canned)
    1/4 cup mayonnaise
    1/2 teaspoon garlic powder
    1/4 teaspoon salt
    1/4 teaspoon ground black pepper
    3 tablespoons buffalo wing sauce
    6 celery stalks cut in half (12 total)
    chopped chives for garnish


    Mix the chicken, mayonnaise, garlic powder, salt, pepper and buffalo wing sauce together in a bowl.

    Fill each celery stalk with the chicken filling and garnish with chopped chives.

    Recipe courtesy Mantitlement

    6. Greek Salad Bites

    Vegetables are a big part of keto and low-carb diets — put them together in just the right combination and you’re going to have a great little snack. These Greek Salad Bites also double as a fun party appetizer.

    Yield: 4-6 servings


    1/4 English cucumber
    Kosher salt and freshly ground black pepper
    1/4 pound feta cheese, cut into 16 small cubes
    8 pitted kalamata olives, halved
    8 grape or cherry tomatoes, halved
    2 tablespoons extra-virgin olive oil


    Cut four 1/2-inch-thick diagonal slices from the cucumber, and then quarter each slice.

    Season with 1/4 teaspoon each of salt and pepper.

    Top each with a piece of feta and then an olive half. Stab a toothpick through a tomato half, then thread through one of the cucumber stacks, pushing the toothpick down to secure it.

    Arrange on a platter, drizzle with the olive oil, sprinkle with some more black pepper, and serve.

    Recipe courtesy Popsugar


    Do you have a favorite low-carb or keto recipe? Share it in the comments below!  


    Author: Caitlin H
    Diet-to-Go Community Manager

    Caitlin is the Diet-to-Go community manager and an avid runner. She is passionate about engaging with others online and maintaining a healthy, active lifestyle. She believes moderation is key, and people will have the most weight loss success if they engage in common-sense healthy eating and fitness.


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