Snacks

Keto cheddar cheese and bacon balls

8 Servings 2 carbs per serving

 Ingredients
· 51⁄3 oz. bacon
· 1 tablespoon butter
· 51⁄3 oz. cream cheese
· 51⁄3 oz. cheddar cheese
· 2 oz. butter, at room temperature
· ½ teaspoon pepper (optional)
· ½ teaspoon chili flakes (optional)

 Instructions

1. Fry the bacon in butter until golden brown. Remove from the pan, and let cool completely on paper towels.
2. Crumble or chop the bacon into small pieces and place in a medium-sized bowl.
3. In a bigger bowl, mix the grease left over from frying the bacon with all the remaining ingredients by hand, or with an electric handmixer.
4. Place the big bowl in the fridge for 15 minutes to set.
5. Make 24 walnut-sized balls, using two spoons. Roll them in the crumbled bacon and serve.

Keto oven-baked Brie cheese

4 servings 1 carb per serving

Ingredients

· 9 oz. Brie cheese or Camembert cheese

· 2 oz. pecans or walnuts

· 1 garlic clove

· 1 tablespoon fresh rosemary or fresh thyme or fresh parsley

· 1 tablespoon olive oil

· salt and pepper

Instructions

1. Preheat the oven to 400°F (200°C). Place the cheese on a sheet pan lined with parchment paper or in a small nonstick baking dish.

2. Mince garlic and chop the nuts and herbs coarsely. Mix all three together with the olive oil. Add salt and pepper.

3. Place the nut mixture on the cheese and bake for 10 minutes or until cheese is warm and soft and nuts are toasted. Serve warm or lukewarm.

Keto garlic bread

20 servings 1 carb per serving

Ingredients

Bread

· 1¼ cups almond flour

· 5 tablespoons ground psyllium husk powder

· 2 teaspoons baking powder

· 1 teaspoon sea salt

· 2 teaspoons cider vinegar or white wine vinegar

· 1 cup boiling water

· 3 egg whites

Garlic butter

· 4 oz. butter, at room temperature

· 1 garlic clove, minced

· 2 tablespoons fresh parsley, finely chopped

· ½ teaspoon salt

Instructions

1. Preheat the oven to 350°F (175°C). Mix the dry ingredients in a bowl.

2. Bring the water to a boil and add this, the vinegar and egg whites to the bowl, while whisking with a hand mixer for about 30 seconds. Don't overmix the dough, the consistency should resemble Play-Doh.

3. Form with moist hands into 10 pieces and roll into hot dog buns. Make sure to leave enough space between them on the baking sheet to double in size.

4. Bake on lower rack in oven for 40-50 minutes, they're done when you can hear a hollow sound when tapping the bottom of the bun.

5. Make the garlic butter while the bread is baking. Mix all the ingredients together and put in the fridge.

6. Take the buns out of the oven when they're done and leave to let cool. Take the garlic butter out of the fridge. When the buns are cooled, cut them in halves, using a serrated knife, and spread garlic butter on each half.

7. Turn your oven up to 425°F (225°C) and bake the garlic bread for 10-15 minutes, until golden brown.

Keto Cheese Roll-ups

4 servings 2 carbs per serving

Ingredients

· 8 oz. cheddar cheese or provolone cheese or edam cheese, in slices

· 2 oz. butter

Instructions

1. Place the cheese slices on a large cutting board. Slice butter with a cheese slicer or cut really thin pieces with a knife.

2. Cover every cheese slice with butter and roll up. Serve as a snack.

Spicy Keto Nuts 

6 servings

Ingredients

· 8 oz. pecans or almonds or walnuts

· 1 teaspoon salt

· 1 tablespoon olive oil or coconut oil

· 1 teaspoon ground cumin

· 1 teaspoon paprika powder or chili powder

Instructions

1. Mix all ingredients in a medium frying pan, and cook on medium heat until the almonds are warmed through.

2. Let cool and serve as a snack with a drink. Store in a container with lid at room temperature.

Spicy keto deviled eggs

6 servings 1 carb per serving

Ingredients

· 6 eggs

· 1 tablespoon red curry paste

· ½ cup mayonnaise

· ¼ teaspoon salt

· ½ tablespoon poppy seeds

Instructions

1. Place the eggs in cold water in a pan, just enough water to cover the eggs. Bring to a boil without a lid.

2. Let the eggs simmer for about eight minutes. Cool quickly in ice-cold water.

3. Remove the egg shells. Cut off both ends and split the egg in half. Scoop out the egg yolk and place in a small bowl.

4. Place the egg whites on a plate and let sit in the refrigerator.

5. Mix curry paste, mayonnaise and egg yolks into a smooth batter. Salt to taste.

6. Bring out the egg whites from the refrigerator and apply the batter.

7. Sprinkle the seeds on top and serve.

Cinnamon and cardamom fat bombs

10 servings 0 Carbs per serving

Ingredients

· 3 oz. unsalted butter

· 5 tablespoons unsweetened shredded coconut

· 1 pinch ground cardamom (green)

· ¼ teaspoon vanilla extract

· 2 pinches ground cinnamon

Instructions

1. Bring the butter to room temperature.

2. Roast the shredded coconut carefully until they turn a little brown. This will create a delicious flavor, but you can skip this if you want. Let cool.

3. Mix together butter, half of the shredded coconut and spices in a bowl.

4. Form into walnut-sized balls with two teaspoons. Roll in the rest of the shredded coconut.

5. Store in refrigerator or freezer.

Keto bread twists

10 servings 1 carb per serving

Ingredients

· 8 tablespoons almond flour

· 4 tablespoons coconut flour

· ½ teaspoon salt

· 1 teaspoon baking powder

· 1½ cups shredded cheese

· 22⁄3 oz. butter

· 1 egg

· 2 oz. green pesto

· 1 egg, for brushing the top of the bread twists

Instructions

1. Preheat the oven to 350°F (175°C).

2. Mix all dry ingredients in a bowl.

3. Melt the butter and the cheese together in a pot on low heat. Stir with a wooden fork until the batter is smooth. Crack the egg and stir well.

4. Add the dry ingredients and mix together into a firm dough.

5. Place the dough between two sheets of parchment paper. Use a rolling pin and make a rectangle, about ⅕ inch thick.

6. Remove the upper piece of parchment paper. Spread pesto on top and cut into 1-inch strips. Twist them and place on a baking sheet lined with parchment paper. Brush twists with the whisked egg.

7. Bake in the oven for 15–20 minutes until they’re golden brown.

Low-carb chocolate fudge

24 servings 2 carbs per serving

Ingredients

· 2 cups heavy whipping cream

· 1 teaspoon vanilla extract

· 3 oz. butter

· 3 oz. dark chocolate with a minimum of 70% cocoa solids

Instructions

1. Boil heavy cream and vanilla in a heavy bottomed sauce pan. Let it boil for a minute and lower the heat and simmer.

2. Simmer the cream until it is reduced to half the amount – it will take about 20 minutes or more depending on how big the pan is and the temperature. Stir occasionally.

3. Lower the heat and add room temperature butter. Stir into a smooth batter. Remove from heat.

4. Chop chocolate into small pieces. Add to the warm cream mixture and stir until the chocolate has melted. Add additional flavorings if desired.

5. Pour into a baking dish, about 7x7 inches (18 x 18 cm), and let cool in the refrigerator for a few hours. Bring out and sprinkle cocoa powder on top. Cut into pieces and serve cold.

6. This fudge can be kept in the freezer and doesn't need to be thawed. It will be ready to enjoy after just a minute or two at room temperature.

Coffee with Cream

Ingredients

1 cup Coffee 

1 Tbsp. Heavy Cream 

7 drops Liquid Stevia

Preparation

1. Brew cup of coffee as strong as you like it. 

2. Pour in 1 tbsp. cream with 7 drops of stevia to sweeten. 

3. Mix together and enjoy. 

Makes 1 servings, which has: 

Calories 53.0 - Fats 5.0g - Net Carbs 0.0g - Protein 0.0g

Cream Cheese & Bacon

Ingredients

2 Oz. Cream Cheese 

2 slices Cooked Bacon 

1 Tbsp. Basil, chopped 

¼ tsp. Dried Parsley 

Salt and Pepper

Preparation

1. Season cream cheese with herbs and salt and pepper to taste. 

2. Crumble bacon onto a plate. Roll cream cheese into balls, then roll the balls over the crumbled bacon to coat the outside. 

Makes 1 serving, which has: 

Calories 293.0 - Fats 25.0g - Net Carbs 2.0g - Protein 10.0g

Steamed Broccoli with Butter

Ingredients

4 oz. Broccoli 

1 Tbsp. Butter

Preparation

1. Bring water to a rolling boil inside a pot and add broccoli to the water. 

2. Cook until desired doneness is reached. I typically like my broccoli to still be slightly crunchy. 

3. Remove broccoli from the pot and add butter to the top. Mix the broccoli and butter together, then serve. 

Makes 1 serving, which has: 

Calories 139.0 - Fats 10.0g - Net Carbs 5.0g - Protein 3.0g

Vegetable Medley

Ingredients

2 Tbsp. Olive Oil 

2 oz. Mushrooms 

2 oz. Broccoli 

1 oz. Green Pepper 

1 oz. Spinach 

1 Tbsp. Pumpkin Seeds 

½ tsp. Minced Garlic

Preparation

1. Prep all vegetables by chopping them into small, bitesize pieces. 

2. Heat oil in a pan to high heat. Once hot, add garlic and let saute for 1 minute. 

3. Add mushrooms and let them soak up some of the oil. Once they do, add broccoli and mix together well. Let cook for a few minutes. 

4. Add bell pepper, spices, and pumpkin seeds then mix together. 

5. Once everything is cooked, turn off the stove and lay spinach on top of the vegetables. Let the steam wilt the spinach. Once wilted, mix into the vegetables. 

Makes 2 servings. Each has: 

Calories 165.25 - Fats 15.25g - Net Carbs 3.6g - Protein 3.4 g

Creamed Spinach

Ingredients

2 oz. Spinach 

1 Tbsp. Heavy Cream 

1 oz. Cream Cheese 

Salt and Pepper to Taste

Preparation

1. Heat a pan over medium-low heat on the stove. Once warm, add spinach to the pan. 

2. Once spinach begins to wilt, add cream cheese and heavy cream. Mix together and season with salt and pepper, stirring occasionally. 

3. Once the cream cheese and heavy cream begin to reduce and bubble, remove from the pan and serve. 

Makes 1 serving, which has: 

Calories 166.0 - Fats 14.0g - Net Carbs 2.0g - Protein 4.0g

Garlic Sauteed Spinach

Ingredients

2 oz. Spinach 

2 tsp. Olive Oil 

½ tsp. Minced Garlic 

Salt and Pepper to Taste

Preparation

1. Bring a pan to medium heat on the stove. Once hot, add olive oil. 

2. Once the oil is hot, add garlic to the pan until it becomes fragrant. 

3. Add spinach to the pan and cook until wilted. Season with salt and pepper to taste. 

Makes 1 serving, which has: 

Calories 109.0 - Fats 10.0g - Net Carbs 1.5g - Protein 2.-g

Lemon Roasted Spicy Broccoli

Ingredients

8 oz. Broccoli Florets 

1¾ Tbsp. Parmesan Cheese 

1 Tbsp. Olive Oil 

1 Tbsp. Basil, chopped 

1 tsp. Minced Garlic 

¼ tsp. Kosher Salt 

⅛ tsp. Red Pepper Flakes 

Zest of ¼ Lemon 

Juice of ¼ Lemon

Preparation

1. Preheat oven to 425F. Lay broccoli florets onto a baking sheet covered with parchment paper. 

2. Season the broccoli with oil and spices. 

3. Sprinkle parmesan cheese over the top of the broccoli and put into the oven for about 20-25 minutes. 

4. Remove from the oven and serve - super simple, easy, and delicious! 

Makes 2 servings. Each has: 

Calories 138.1 - Fats 10.5g - Net Carbs 3.8g - Protein 5.7g

Keto Mummy Dogs

Ingredients

· 8 tablespoons almond flour

· 4 tablespoons coconut flour

· ½ teaspoon salt

· 1 teaspoon baking powder

· 22⁄3 oz. butter

· 1½ cups shredded cheese

· 1 egg

· 1 lb sausages, of good quality (preferably shaped like hot dogs)

· 1 egg, for brushing the dough

· 16 cloves, for the mummies eyes (optional)

Instructions

1. Preheat the oven to 350°F (175°C). Mix almond flour, coconut flour and baking powder in a bowl.

2. Melt the butter and cheese in a pan on low heat.

3. Stir thoroughly with a wooden spoon, for a smooth and flexible batter. It will take a few minutes.

4. Remove from the heat. Crack the egg and stir. Add the flour mixture and mix together into a firm dough.

5. Flatten into a rectangle, about 8×14 inches (20×35 cm).

6. Cut into 8 long strips, less than an inch wide (1.5–2 cm).

7. Wrap the dough strips around the hot dog and brush with a whisked egg.

8. Place on a baking sheet lined with parchment paper and bake for 15–20 minutes until the dough is golden brown. The hot dog will be done by then too.

9. Push two cloves into each hot dog to make them look like eyes – but only for decoration. Don’t eat the cloves!

Keto Cheese Puffs

Ingredients

· 5 1⁄3 oz. Brie cheese, preferably President Brie

Instructions

1. Cut the rind off the brie cheese and cut into cubes, about ½ inch (1×1 cm). Remove the white edge.

2. Place a few pieces of the brie cheese on a parchment paper on a plate and bake in the microwave oven at full power for 1–2 minutes, watching carefully so they do not burn. Make a few at the time.

3. Let cool before serving. Season with spices of your choice.

Keto Avocado Hummus

Ingredients:

· 3 ripe avocados

· ½ cup fresh cilantro

· ½ cup olive oil

· 4 tablespoons sunflower seeds

· 4 tablespoons tahini (sesame paste)

· ½ lemon juice

· 1 garlic clove, pressed

· ½ teaspoon ground cumin

· ½ teaspoon salt

· ¼ teaspoon ground black pepper

Instructions

1. Cut the avocado lengthwise, remove the pit and spoon out the flesh.

2. Put all ingredients in a blender or food processor and mix until thoroughly smooth.

3. Add more oil, lemon juice or water if you want to have a looser texture. Adjust seasonings as needed.

The Keto Bread

Ingredients

· 1¼ cups almond flour

· 5 tablespoons ground psyllium husk powder

· 2 teaspoons baking powder

· 1 teaspoon sea salt

· 2 teaspoons cider vinegar

· 1 cup boiling water

· 3 egg whites

· 2 tablespoons sesame seeds (optional)

Instructions

1. Preheat the oven to 350°F (175°C). Mix the dry ingredients in a large bowl.

2. Bring the water to a boil and add it, the vinegar and egg whites to the bowl, while beating with a hand mixer for about 30 seconds. Don't over mix the dough, the consistency should resemble Play-Doh.

3. Moisten hands and make 6 pieces of the dough. Place on a greased baking sheet.

4. Bake on lower rack in the oven for 50–60 minutes, depending on the size of your bread. They're done when you hear a hollow sound when tapping the bottom of the bun.

5. Serve with butter and toppings of your choice.