Keto Snack Recipes

Jalapeño Poppers

The Ketogenic diet has introduced many flavors into my life. It has allowed me to get creative like a mad scientist in the kitchen. I have recently been reintroduced to eating meat, and discovered once again, bacon. Given so many options in recipes, it is hard to choose one favorite keto snack. It is not an easy choice to make between sweet and savory. However, since bacon is back in the picture, these jalapeño poppers make it an easy decision when in doubt. This treat is perfect for meal prepping especially for those that don’t have much time to cook throughout the week. Make a couple of these bad boys and you’re set. Hard to say how long they will last in your refrigerator, they’re delicious. You may enjoy it alone or pair it with a meal. I enjoyed this yummy snack with my breakfast!
Most people who are starting on the Ketogenic diet are still used to consuming more than one meal a day. The trick to staying full longer is making fat filled snacks, as well as meals in general. The jalapeño popper is great to be paired with a main dish, but even to indulge alone for mid-day pick me up.
Are you strict in counting your Macros to reach your caloric deficit? Macros for this treat depends on the weight of the ingredients. I prefer to weigh my food with a scale, in this case the jalapeños, versus estimating. This way I make sure I don’t get kicked off Ketosis by over eating carbohydrates. Enjoy!

Jalapeno Poppers

  • Servings: 2
  • Difficulty: medium
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great alternative to gingerbread cookies

Ingredients

    • 1 Tbsp Avocado Oil
    • Bacon slice
    • 6oz Cream Cheese
    • Jalapeño half
    • 1oz Steak
    • Seasoning

Personal Preference for Ingredients and Macros provided

  • Kitehill Almond Milk based cream cheese with chives
  • BWhole Foods Grass-fed Meat (I used Flank Steak)
  • Applegate Organics Uncured Sunday Bacon
  • Organic Avocado Oil for High Heat
  • Pink Himalayan Sea Salt
  • Organic Jalapeño
  • Thyme

Directions

  1. Gather Ingredients and skillet.
  2. Cut Jalapeño in half long ways. Remove the seeds to make space to stuff with goodies.
  3. Take cream cheese and add a dollop into the halves of Jalapeño.
  4. Take raw steak and cut a thin slice to add in with cream cheese.
  5. Grab bacon strip and wrap around the popper, making sure to cover every corner. (I like to tuck the bacon into itself. You may use toothpicks as well to hold in place. If desired, I recommend sprinkling fresh rosemary on bacon.
  6. Heat up skillet with avocado oil. 1 Tbsp. would be enough. Considering, the bacon grease from the poppers that are being cooked in the same pan. It depends on your preferences, especially with your macros.
  7. Cook popper until desired texture for the bacon. While flipping around the bacon popper on the skillet, the steak inside is cooking as well.
  8. Remove from skillet onto a plate and enjoy!


Macros with my ingredients:

 

1 Popper
Fat 21g
Protein 11g
Carbohydrates 1g
Fiber 0g
Calories 228g

Keto Eggnog Creamsicles

Its that time of year again when we as adults enjoy making a classic rum holiday drink, Eggnog. In making it keto friendly, we are mainly just substituting the sugar from the original recipe. This year why not make your traditional eggnog drink into a dessert, creamsicles! If you’d like to keep it simple, you may use this recipe the same only adding it into a pitcher to consume as a drink vs Popsicle molds. But honestly, who doesn’t like the idea of a boozy pop? Adults only, of course. You can make a second batch with no alcohol for your kids to enjoy as well. If you do choose to make these creamscile treats, you would have to add less alcohol into the recipe. As you know, liquor does not freeze, especially if the alcohol is over 40 proof. In making eggnog to consume as a drink, typically you would add 7.5 ounces of rum. For the dessert version, I wold suggest adding 4.5 ounces. This way the pops hold together. Based on trial and error, I had originally added the 7.5 ounces of rum. As a result, in freezing for a few hours, the texture was soft like ice cream. Not a bad option as well, but it melted pretty fast. I, then, left the remaining pops in the freezer for two days and it held together better. Round two, I added 4.5 ounces to the mix and it held together faster in just a few hours. I would leave them in the freezer for at least half the day.
When it comes to heavy cream, it is optional. I substituted the heavy cream for coconut cream for more of a dessert taste. If you would like to use heavy cream, make sure to alter your macros for this recipe. Staying consistent on keto is when you will see the best results! Whats great about the serving size to this recipe is that you will definitely have some eggnog drink left over after you added some to your Popsicle molds. Molds are usually sold in pairs of 6. Since you would have extra, you may then go back to adding more rum into your drink if you prefer. Just add three more ounces. Its important to note, alcohol and keto can be done. Just be mindful of your consumption, everything in moderation. Alcohol tends to slow down the fat burning process, but once in a while it won’t harm your hard work. Its the holidays, lets kick back and enjoy the many options keto gives us. If you’d like to add more to this treat, I would recommend melting some chocolate and dipping your creamsicle in it! I used Montezuma Dark Chocolate, found in Trader Joe’s and Amazon. Best low carb dark chocolate, in my opinion. The macros to the chocolate are not included in the macros I gave. I will provide a link to the molds I purchased on Amazon. They are three ounce molds and are great to use all year round.

Keto Eggnog Creamsicles

  • Servings: 6
  • Difficulty: easy
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great for the holidays or anytime

Ingredients

    • 2 cups Coconut Cream
    • 1 cup Coconut Milk
    • 4 Eggs
    • 1 to 2 tbsp Liquid Stevia (personal preference)
    • 4.5oz Clear Rum for Creamsciles / 7.5oz Clear Rum for Drink
    • 1 tbsp Vanilla Extract
    • 2 tsp Cinnamon
    • 1 tsp All Spice

Personal Preference for Ingredients and Macros provided

  • Trader Joe’s Coconut Cream
  • Trader Joe’s Coconut Milk
  • Now Better Stevia Liquid Sweetener
  • 365 WholeFoods Brand Vanilla Extract

Directions

Instructions for Cauliflower:

  1. Gather ingredients, two mixing bowls, and whisk.
  2. In one bowl, mix together Coconut Cream and Coconut Milk.
  3. Separate into two bowls the eggs from the egg whites.
  4. Whisk egg whites till fluffy and separately whisk yolks.
  5. Add the whipped yolks to Coconut Milk and Cream. Mix well together. Then, add in fluffed egg whites and whip together.
  6. Add additional ingredients of vanilla extract, all spice, cinnamon, and liquid Stevia.
  7. Now, add preferred amount of rum.
  8. Pour into popsicle molds or pitcher and let sit overnight.


Macros with my ingredients:

Total Per Pop
Fat 208g 34.6g
Protein 45g 7.5g
Carbohydrates 29.4g 4.9g
Fiber 8g 1.3g
Calories 2701g 418g

Keto Gingerbread Cookies

You know its Christmas when you see gingerbread men and homes decorated with icing. Sacrificing sugar and carbohydrates during this time is a serious challenge. Great news! Keto has so far blessed the holidays with this alternative recipe. And to be honest, I like these cookies more then the original gingerbread ingredients! They stay moist even after several days. The main ingredient for these are the cloves and ginger. In altering this recipe, the original ingredients request molasses. Unfortunately, molasses is very high in carbohydrates. Not to worry though, its not really missed here. To replace the sweetness it provides, I added a few drops of liquid stevia. Although I say to add half a teaspoon of cloves, I have to admit, I added one full teaspoon for my own personal preference. It depends how strong of a taste you’d prefer.

Lets talk about the best part about this cookie, the icing! The usual icing for gingerbread cookies mainly consist of powdered sugar and egg whites. I decided to use my favorite recipe for frosting; click the link to view. This is a cream cheese frosting is mixed mainly with cinnamon and powdered swerve. The combination of the cinnamon with the cream cheese brings out the flavors of the cookie. When it comes to serving sizes in your carbohydrates consumption, it honestly depends on your cookie cutter and the width of the dough per cookie. I would suggest finding a mini set of cookie cutters in order for each cookie to come out to 7g carbohydrates. The cookie cutter I bought is a bit large, coming out to 20g carbohydrates a cookie. There goes your entire day of eating if you choose this size. Its important to be mindful of staying in ketosis while still allowing yourself to indulge. If you can, find a smaller cookie cutter, break the cookies and weigh each portion to get a resealable carbohydrate amount. Unless you plan your meals around the cookie! I am guilty of that, but hey, its the holidays! In addition, the width I suggest per cookie would be a 1/4 inch. A baking roller is preferred for this process, as it makes the dough even level all around. These treats bake fast, 20 min is enough time to leave them moist for several days! Enjoy!

Keto Gingerbread Cookies

  • Servings: 12
  • Difficulty: medium
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great alternative to gingerbread cookies

Ingredients

    • 4 Cups Almond Flour
    • 1 Cup Swerve
    • 1/4 Cup Coconut Flour
    • 2 tbsp Ground Ginger
    • 1 tbsp Ground Cinnamon
    • 2 tsp Gluten Free Baking Powder
    • 1 tsp Xanthan Gum
    • 1/2 tsp Himalayan Salt
    • 1/2 tsp Ground Cloves
    • 2 Eggs
    • 1/4 Cup Melted Coconut Oil
    • 1 tsp Vanilla Extract
    • Liquid Stevia (generous drops to your liking)

Personal Preference for Ingredients and Macros provided

  • Trader Joe’s Blanched Almond Flour
  • Bob’s Red Mill Coconut Flour
  • Bob’s Red Mill Xanthan Gum
  • 365 WholeFoods brand Ground Cloves
  • Trader Joe’s Baking Powder
  • Now Better Stevia Liquid Sweetener
  • Swerve Sweetener, Confectioners

Directions

Instructions for Cauliflower:

  1. In a mixing bowl, mix together dry ingredients: almond flour, coconut flour, xanthan gum, swerve, ground cinnamon, ground ginger, salt, and cloves.
  2. Then, add eggs, melted coconut oil, vanilla extract, and liquid stevia. Mix together to form dough. T
  3. With a baking roller and parchment paper, roll out cookie dough to 1/4 inch thickness. Press cookie cutter onto dough and repeat.
  4. Place cookies on baking pan with parchment paper or nonstick cooking spray. Place in oven.
  5. Leave to back for 20 minutes until golden brown and remove from oven.
  6. Let cool for a couple of minutes before decorating with icing.


Macros with my ingredients:

Total (727g) 16g cookie
Fat 275g 6g
Protein 97g 2g
Carbohydrates 323g 7g
Fiber 46g 1g
Calories 3043g 67g

Keto Crustless Pumpkin Pie

The classic pumpkin pie is incredibly delicious. Thank goodness we have a Keto alternative! Since pumpkin already has high carbohydrates, it made more sense to not add a crust to this pie. Instead, place the mixture inside baking dishes. As you see in my pictures, I used a muffin tray. That wasn’t too ideal because there wasn’t enough volume in the pie, since I had to evenly dispense the batter in each muffin tin. I like to think of this recipe as a pumpkin pie mug cake only baked in the oven versus in the microwave. This recipe involves two steps, place all the ingredients in the blender and set to bake.

      As I mentioned in another post, I would recommend making your own pumpkin puree in order to avoid the added sweeteners that are more than likely added in canned purees. Here is the process to making your own: First, preheat your oven on 350F. Then, you wash your pumpkins and 5cut in half to gut your pumpkin. Remove seeds and remains of the pumpkin attached to the seeds. Place your pumpkin upside down in the oven and bake for 40 minutes to an hour. Baking time varies depending on the size of your pumpkin. Once your pumpkin is done baking, scoop out the remains into a bowl. Add a few drops of stevia sweetener, cinnamon and pumpkin spice (if you have). Mix well and set aside to use for this recipe or another treat of your liking.

     The macros I provided are for each muffin tin. If you choose to have use baking dishes, the amount per serving size will change. Depending on the size you choose, your total carbohydrates could come out to 5g versus the 3g of the muffin tin pies. Take note, when adding stevia drops to the mixture, keep in mind the sweetness your puree may already have. You don’t want to go over board on sweetness because it will conceal the pumpkin and seasoning taste.

 

Crustless Pumpkin Pie

  • Servings: 12
  • Difficulty: easy
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The classic pumpkin pie is incredibly delicious. Thank goodness we have a Keto alternative!

Ingredients

  • 1.5 cup Pumpkin Puree
  • 3 Eggs
  • 6 Eggs
  • Stevia drops
  • 1/2 cup Coconut Cream

Personal Preference for Ingredients and Macros provided

  • Trader Joe’s Coconut Cream
  • Pie Pumpkin
  • NOW Foods Stevia Glycerite Liquid Extract

Directions

      1. Preheat oven 350F
      2. Place all the ingredients into blender and place in selected tray or dish.

    1. Bake 30-40 minutes, depending on which item you choose to bake in.
    2. Add the remaining egg whites to the mixture but make sure not to over blend.


Macros with my ingredients:

Total per muffin tin / total pies: 12
Fat 56g 5g
Protein 27g 2.25g
Carbohydrates 35g 3g
Fiber 13g 1.08g
Calories 1736g 61.3g

Keto Bread

Thank goodness for this recipe. I can’t tell you how hard it was to give up bread at first. One of the main reasons I love Keto is because there is an alternative for almost anything. I don’t feel deprived with this lifestyle and you shouldn’t either. This bread recipe has a nice taste to it considering its mostly held together by eggs! It has a savory seasoning taste with a mild hint of sweetness. I personally enjoy it with any garnish. I can consume it as a dessert with some homemade nut butter (that I will share later on) or with some avocado, preferably with a fried egg on top. Its such a versatile recipe and has quickly become one of my go to side dishes. If you’re a person on the go, baking a batch of this bread would be ideal. I recently meal prepped for my up coming trip. Its really hard to find a Keto treats in the airport. Therefore, I packed, in a container, 3 slices with avocado and bacon strips. Too perfect, too easy.

This bread is very light on the carbohydrates. If you choose to cut each slice to half an inch, when weighed at 40g, you would be consuming just 3g carbohydrates per slice. Serving size depends on how thick or thin you cut a slice. I provided the macros for half an inch slice. The process to making this Keto bread is simple. It is a different process then the one I used for Flaxseed Bread. In this recipe, you would have to stir into the mixture/dough small quantities of the fluffed egg whites. I would recommend using an electric hand mixer to fluff the egg whites. I did it by hand with a whisk and although I succeeded, I was very worn out after. If you choose to, you may use a blender or food processor to mix everything. As part of trial and error, I noticed I had over blended the mix when I used my Nutri Bullet. But I found the mixture to have more volume by me whisking it all together by hand using my baking spatula. Be cautious to not lose the volume the egg whites provided.

Keto Bread

  • Servings: 4-6
  • Difficulty: medium
  • Print

the best tasting keto bread recipe

Ingredients

  • Almond Flour 1.5 Cups
  • Baking Powder 3 Tsp
  • 6 Eggs
  • 4 Tbsp of Ghee
  • Salt and seasoning
  • 1/4 Tsp Cream of tartar
  • 4 drops of Stevia liquid sugar

Personal Preference for Ingredients and Macros provided

  • Trader Joe’s Blanched Almond Flour
  • Trader Joe’s Baking Powder
  • Organic Valley Purified Ghee
  • NOW Foods Stevia Glycerite Liquid Extract

Directions

    1. Preheat oven to 375F. Gather Ingredients and supplies to proceed.
    2. Place two mixing bowls side by side to separate egg yolks from the egg whites. Once separated, beat egg whites till fluffy.
    3. Determine if you’d like to use a food processor or do so by hand. Combine dry ingredients with half of the beaten egg whites.
    4. Add the remaining egg whites to the mixture but make sure not to over blend.
    5. Pour batter into a baking loaf pan and place in the oven for 30 min. Once completely, puncture loaf with a toothpick or knife to see if the center inside is baked as well.


Macros with my ingredients:

Total 40g / 0.5″ slice
Fat 167g 15g
Protein 69g 6g
Carbohydrates 28g 3g
Fiber 15g 1g
Calories 1843g 170g