7 Stupid Easy Keto Snack Recipes

Going keto doesn't mean you will deprive yourself from the sweetness of snacks! 

There are many keto snacks that you can easily make, and we have brought you 7 of the best keto snacks you can every taste! Here are they:

1. Italian Sub Roll-Ups

Servings: 4


  • 4 Slices Genoa Salami
  • 4 Slices Mortadella
  • 4 Slices Sopressata
  • 4 Slices Pepperoni
  • 4 Slices Provolone omit for dairy-free option
  • Paleo Lime Mayo or store-bough mayo we love Chosen Foods Avocado Oil Mayo
  • Shredded Lettuce
  • Extra toppings our favorites are banana peppers, jalapeño peppers, roasted red peppers, and black olives, if desired
  • Avocado Oil or Olive Oil
  • Apple Cider Vinegar
  • Italian Seasoning
  • Toothpicks


  • Layer the meat slices from largest to smallest. For the brand we use (Boar's Head), the order is: • Genoa Salami• Mortadella• Sopressata• Pepperoni
  • Spread a thin layer of mayo on the stack, making sure to leave space at the top of the largest piece to keep it from squishing out when you roll them up.
  • Add a slice of provolone on top of the mayo, about halfway from the top. Add a small handful of lettuce to the lower half and top with desired toppings (optional).
  • Have the toothpicks nearby and ready to grab. Starting from the bottom of the cheese, gently (but as tightly as possiblroll the stack, pushing in any fillings that find their way out.
  • When you get to the end, secure the outer meat edges with a toothpick.
  • To serve, pour 2 parts oil and 1 part vinegar into a small dipping ramekin. Sprinkle some Italian seasoning on top. Dip the roll-ups in the oil/vinegar and enjoy!
  • Store extras in the fridge, wrapped individually in plastic wrap, for up to a week. These make for delicious and easy school lunches.
View original recipe via Our Paleo Life

2. Pepperoni Pizza Bites

Servings: 8


  1. 8 slices pepperoni, “sandwich style” (2+ inches wide)
  2. 8 small basil leaves
  3. 0.33 jar pizza sauce small jar
  4. 8 mini mozzarella balls
  5. black olives sliced (optional)


  • Preheat the oven to 400 degrees F.  Using kitchen shears, snip four 1/2 inch cuts around the edges of each pepperoni slice, leaving the center uncut. Each pepperoni should look like a circular cross. (See post image for clarification.)
  • Press each pepperoni down into a mini muffin pan. Bake for 5-6 minutes, until the edges are crispy, but the pepperoni is still red. Let the pepperoni cool in the pans for 5 minutes to crisp, so they hold their shape. Then move the cups to a paper towel lined plate to remove excess oil.
  • Wipe the grease out of the muffin pan with a paper towel, then return the cups to the pan. Place a small basil leaf in the bottom of each cup, followed by 1/2 teaspoon of pizza sauce, a mini mozzarella ball, and an olive slice.
  • Place back in the oven for 2-3 minutes, until the cheese starts to melt. Allow the cups to cool again for 3-5 minutes before serving.
View original recipe via A Spicy Perspective

3. Tuna in Cucumber Cups

Servings: 10 cucumber cups


  1. 1 large english cucumber, cut into 1” thick slices
  2. 1 5oz can Bumble Bee® Solid White Albacore In Water tuna, drained and water squeezed out
  3. 1/3 cup of mayonnaise (use my 3 Minute Homemade Mayonnaise”>homemade version for Paleo or Whole30)
  4. 1 teaspoon black pepper
  5. fresh dill for garnish


  • Using a melon baller or small spoon, scoop the seeds out of the cucumber slices, leaving about 1/4″ on the bottom to make them into little cups. Once they have all been scooped, squeeze the water from the cucumber pulp you have scooped out, and finely chop it.
  • In a small mixing bowl, combine the drained tuna, finely chopped cucumber pulp, mayo and pepper. Stir to combine. Taste to see if you want to add more mayo or pepper.
  • If your cucumber cups have a lot of moisture, dab away the water using a paper towel. Then fill each cucumber cup with tuna, and garnish with dill.
View original recipe via Tastes Lovely

4. Chocolate Chip Cookie Dough Fat Bombs

Servings: 24


  • 1 8 oz package of cream cheese – softened
  • 3 Tablespoons grassfed butter – softened
  • 6 Tablespoons all natural peanut butter make sure there is no added sugar
  • 1 tablespoon vanilla
  • ⅓ cup swerve
  • 1/3 cup dark chocolate chips or Lilys if your budget allows


  1. Cream together all of the ingredients (except the chocolate chips) with a mixer until creamy and well mixed. Then stir in the chocolate chips. You can either use a cookie dough scoop or spoon to scoop the dough onto a cookie sheet or you can flatten the dough into silicone molds.
  2. Freeze the dough for about one hour and then remove from cookie sheet and store in ziplock bags in the freezer.
View original recipe via One Wholesome Life

5. 5-Minute Chocolate Mousse

Servings: 2


  • 1 cup heavy whipping cream (240 ml/ 8 fl oz)
  • 3 tbsp raw cacao powder or Dutch process cocoa powder (16 g/ 0.6 oz)
  • 1/2 tsp cinnamon
  • 12-15 drops Stevia extract
  • Optional: toasted flaked coconut or almonds for garnish


  1. Pour the cream into a medium bowl along with the cacao powder.
  2. Using an electric hand mixer beat the mixture until light and fluffy.
  3. Stir in the cinnamon and stevia until combined.
  4. Transfer to small jars and optionally garnish with toasted coconut or flaked almonds.
View original recipe via Keto Diet App

6. Avocado Mint Green Smoothie

Servings: 2


  • 1 of an avocado (about 3-4 ounces)
  • 1.5 cup full fat coconut milk
  • 1 cup almond milk
  • low carb sugar substitute to taste
  • 10-12 large mint leaves
  • 6 sprigs of cilantro
  • 2 squeeze of lime juice
  • 0.5 tsp vanilla
  • 2 – 3 cup crushed ice


  1. Place all of the ingredients except the ice into the blender. Blend on low speed until completely pureed. Add the crushed ice and blend. Taste to adjust sweetness and tartness. Serve.
View original recipe via Low Carb Yum

7. Keto Ice Cream

Servings: 4-5


  • 2 cups canned coconut milk
  • 1/3 cup xylitol, erythritol, or sweetener of choice
  • 1/8 tsp salt
  • 1 1/2 tsp pure vanilla extract or vanilla bean paste
  • optional ingredients for desired flavor


  1. Be sure to use full-fat canned coconut milk, not lite or coconutmilk beverage. If desired, you can use the seeds from a vanilla bean instead of the extract. To make the keto ice cream: Stir together the milk, sweetener, salt, and vanilla extract. If you have an ice cream machine, simply churn according to manufacturer’s directions. Or to make it without an ice cream machine, freeze the mixture in ice cube trays, then blend the frozen cubes in a high-speed blender such as a Vitamix OR thaw them enough to then blend in a food processor or regular blender. Eat as-is, or freeze an hour or so for a firmer texture. Due to not having any preservatives or stabilizers, the keto ice cream is best the day it’s made, but you can technically freeze leftovers up to a month and thaw before serving.
View recipe via Chocolate Covered Katie

If you want more keto recipes you can check these:


Keto diets take detailed (and sometimes rigorous) planning. Did you know that you need 65-70% of your calories to come from fat, 25-30% from protein and 5% from carbs?

Most people just jump into a keto diet, buy a few pounds of beef, chicken, and eggs from the grocery store… They’ll get 1-2 weeks in before getting fed up eating the same dull foods over and over and shaking their heads at just the thought of digging up another recipe from the internet or a recipe book every single time they need to eat.

If you want to achieve maximum fat loss results with your keto diet and keep the weight off permanently, you need to keep it as simple and easy as possible – while still giving yourself a lot of options.

So how can you enjoy recipes like these without ANY of the effort, planning, and endless searching?

Simple. Get a few hand-selected, high-quality recipes sent to your inbox every two weeks, complete with done-for-you calorie and macronutrient breakdowns and easy-to-read recipe lists.

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