15 Low-Carb Snacks That Crush Your Hunger Cravings
When hunger strikes between meals, finding satisfying snacks that fit your low-carb lifestyle can feel impossible. These keto-friendly treats deliver bold flavors and keep you full.
From savory cheese crisps to decadent chocolate treats, each recipe uses simple ingredients you probably already have at home.
01. Cheesy Bacon Fat Bombs
Rich, creamy fat bombs packed with bacon and cheese flavors. These little powerhouses satisfy cravings and keep you energized between meals.
Ingredients: 8 oz cream cheese (softened), 6 strips bacon (cooked and crumbled), 1 cup sharp cheddar cheese (shredded), 2 tablespoons chives (chopped), 1 teaspoon garlic powder, ½ teaspoon black pepper, ¼ teaspoon paprika.
How To Make Cheesy Bacon Fat Bombs
1. Cook bacon in a large skillet over medium heat until crispy, about 6-8 minutes. Transfer to paper towels and let cool completely before crumbling into small pieces.
2. Beat softened cream cheese in a mixing bowl until smooth and fluffy. Add shredded cheddar, chopped chives, garlic powder, and black pepper, mixing until well combined.
3. Fold in crumbled bacon pieces, ensuring even distribution throughout the mixture. The mixture should hold together when pressed but remain creamy.
4. Using a small cookie scoop or spoon, form mixture into 1-inch balls and place on a parchment-lined baking sheet. Sprinkle tops lightly with paprika for color.
5. Refrigerate for at least 2 hours until firm. Store in an airtight container in the refrigerator for up to one week.
02. Everything Bagel Keto Rounds
Fluffy, chewy bagel-style rounds made with almond flour and topped with everything seasoning. Perfect for satisfying bread cravings without the carbs.
Ingredients: 1½ cups almond flour, 1 tablespoon baking powder, 1 teaspoon salt, 1½ cups mozzarella cheese (shredded), 2 oz cream cheese, 2 large eggs, 3 tablespoons everything bagel seasoning.
How To Make Everything Bagel Keto Rounds
1. Preheat oven to 400°F and line a baking sheet with parchment paper. Mix almond flour, baking powder, and salt in a large bowl, whisking to remove any lumps.
2. Microwave mozzarella and cream cheese together in 30-second intervals, stirring between each, until completely melted and smooth. This creates the perfect dough base.
3. Quickly stir melted cheese mixture into flour mixture while still warm. Add one egg and mix until a cohesive dough forms that’s slightly sticky but manageable.
4. Divide dough into 6 portions and shape each into a round, flattened disc about ½-inch thick. Place on prepared baking sheet with space between each round.
5. Beat remaining egg and brush tops of each round. Generously sprinkle everything bagel seasoning on top, pressing gently to help it stick.
6. Bake for 12-15 minutes until golden brown and firm to touch. Cool for 5 minutes before serving warm or at room temperature.
03. Lemon Poppy Seed Keto Muffins
Moist, tender muffins bursting with bright lemon flavor and crunchy poppy seeds. These grab-and-go treats make perfect portable snacks for busy days.
Ingredients: 2 cups almond flour, ¼ cup erythritol sweetener, 2 tablespoons poppy seeds, 1 teaspoon baking powder, ½ teaspoon salt, 3 large eggs, ⅓ cup coconut oil (melted), ¼ cup fresh lemon juice, 2 tablespoons lemon zest.
How To Make Lemon Poppy Seed Keto Muffins
1. Preheat oven to 350°F and line a 12-cup muffin tin with paper liners. Whisk together almond flour, erythritol, poppy seeds, baking powder, and salt in a large mixing bowl.
2. In a separate bowl, beat eggs until light and frothy. Add melted coconut oil, fresh lemon juice, and lemon zest, whisking until well combined and fragrant.
3. Pour wet ingredients into dry ingredients and gently fold together until just combined. Don’t overmix, as this can make muffins dense and tough.
4. Divide batter evenly among muffin cups, filling each about ¾ full. The batter should be thick but scoopable with a slight lemony aroma.
5. Bake for 18-22 minutes until tops are golden brown and a toothpick inserted in center comes out clean. Cool in pan for 5 minutes before transferring to wire rack.
04. Peanut Butter Chocolate Keto Cups
Decadent chocolate cups filled with creamy peanut butter that taste just like your favorite candy. These frozen treats satisfy the strongest chocolate cravings instantly.
Ingredients: ½ cup coconut oil, ¼ cup unsweetened cocoa powder, 3 tablespoons powdered erythritol, ½ cup natural peanut butter, 2 tablespoons coconut oil (additional), 1 tablespoon powdered erythritol (additional), ¼ teaspoon vanilla extract, pinch of salt.
How To Make Peanut Butter Chocolate Keto Cups
1. Line a 12-cup mini muffin tin with paper liners. Melt ½ cup coconut oil in microwave until completely liquid, about 30-45 seconds.
2. Whisk cocoa powder and 3 tablespoons powdered erythritol into melted coconut oil until smooth and glossy. This creates your rich chocolate base layer.
3. Spoon about 1 teaspoon chocolate mixture into each liner, tilting to coat sides slightly. Place tin in freezer for 10 minutes to set the chocolate shell.
4. Meanwhile, mix peanut butter, 2 tablespoons coconut oil, 1 tablespoon powdered erythritol, vanilla, and salt until smooth and creamy. The mixture should be thick but spreadable.
5. Remove tin from freezer and add a small spoonful of peanut butter mixture to each cup. Top with remaining chocolate mixture, covering peanut butter completely.
6. Freeze for at least 30 minutes until firm. Store in freezer and let sit for 2-3 minutes before eating for perfect texture.
05. Quick Chocolate Mousse
Silky smooth chocolate mousse ready in minutes without any complicated techniques. This rich dessert uses heavy cream and cocoa for an indulgent keto-friendly treat.
Ingredients: 1 cup heavy whipping cream, ¼ cup unsweetened cocoa powder, 3 tablespoons powdered erythritol, 1 teaspoon vanilla extract, pinch of salt, 2 oz dark chocolate (85% cacao, optional).
How To Make Quick Chocolate Mousse
1. Add heavy cream, cocoa powder, powdered erythritol, vanilla extract, and salt to a large mixing bowl. Don’t worry about pre-whipping the cream separately.
2. Using an electric mixer, beat mixture on medium speed for 2-3 minutes until it begins to thicken and cocoa powder is fully incorporated without any lumps.
3. Increase speed to high and continue beating for 2-4 minutes until mixture forms soft peaks and has a light, airy texture that holds its shape.
4. If using dark chocolate, finely chop it and fold into mousse for extra richness and texture. The mixture should be smooth and chocolatey.
5. Divide mousse between 4 serving cups or glasses and refrigerate for at least 30 minutes to set. Serve chilled with a dollop of whipped cream if desired.
06. Basic Cheddar Cheese Crisps
Crispy, golden cheese rounds that crunch like chips but pack way more flavor. Just one ingredient transforms into the perfect savory snack in minutes.
Ingredients: 2 cups sharp cheddar cheese (shredded), ½ teaspoon garlic powder (optional), ¼ teaspoon paprika (optional), ¼ teaspoon ranch seasoning (optional).
How To Make Basic Cheddar Cheese Crisps
1. Preheat oven to 400°F and line a large baking sheet with parchment paper. Make sure the parchment lies completely flat to prevent uneven cooking.
2. Spoon shredded cheddar into small mounds on the prepared baking sheet, using about 2 tablespoons per crisp. Leave 2 inches between each mound for spreading.
3. Gently spread each mound into a thin, even circle about 3 inches wide. The thinner you make them, the crispier they’ll become during baking.
4. Bake for 6-8 minutes until edges are golden brown and centers are bubbling. Watch carefully as they can go from perfect to burnt quickly.
5. Remove from oven and immediately sprinkle with garlic powder, paprika, or ranch seasoning if using. Let cool on baking sheet for 5 minutes until completely crisp before removing.
07. Parmesan Zucchini Fries
Crispy baked zucchini sticks coated in parmesan and spices that taste just like fries. These veggie-packed snacks satisfy your crunch cravings guilt-free.
Ingredients: 3 medium zucchini, 1 cup grated Parmesan cheese, 1 teaspoon garlic powder, 1 teaspoon paprika, ½ teaspoon salt, ¼ teaspoon black pepper, 2 large eggs (beaten), cooking spray.
How To Make Parmesan Zucchini Fries
1. Preheat oven to 425°F and line a large baking sheet with parchment paper. Cut zucchini into fry-shaped sticks about ½-inch thick and 3-4 inches long.
2. Pat zucchini sticks completely dry with paper towels, removing as much moisture as possible. This step is crucial for achieving maximum crispiness during baking.
3. Mix Parmesan cheese, garlic powder, paprika, salt, and pepper in a shallow dish. Beat eggs in another shallow dish for easy dipping.
4. Dip each zucchini stick in beaten egg, letting excess drip off, then roll in Parmesan mixture, pressing coating firmly onto all sides.
5. Arrange coated sticks on prepared baking sheet in a single layer without touching. Spray lightly with cooking spray for extra golden color.
6. Bake for 15-20 minutes, flipping once halfway through, until coating is golden brown and zucchini is tender. Serve immediately while hot and crispy.
08. Almond Cinnamon Butter Cookies
Soft, chewy cookies with warm cinnamon flavor and rich almond butter taste. These low-carb treats prove you can enjoy homemade cookies on any diet.
Ingredients: 2 cups almond flour, ½ cup almond butter, ⅓ cup erythritol sweetener, 1 large egg, 2 teaspoons cinnamon, 1 teaspoon vanilla extract, ½ teaspoon baking soda, ¼ teaspoon salt.
How To Make Almond Cinnamon Butter Cookies
1. Preheat oven to 350°F and line two baking sheets with parchment paper. Mix almond flour, cinnamon, baking soda, and salt in a medium bowl.
2. In a large bowl, cream together almond butter and erythritol until light and fluffy, about 2-3 minutes with an electric mixer on medium speed.
3. Beat in egg and vanilla extract until well combined. The mixture should be smooth and creamy with no visible egg streaks remaining.
4. Gradually add dry ingredients to wet ingredients, mixing on low speed until a soft dough forms that holds together when pressed.
5. Roll dough into 1½-inch balls and place on prepared baking sheets, spacing them 2 inches apart. Flatten each ball slightly with your palm or fork.
6. Bake for 10-12 minutes until edges are lightly golden but centers still look slightly soft. Cool on baking sheet for 5 minutes before transferring to wire rack.
09. Almond Flour Keto Crackers
Crispy, flaky crackers perfect for cheese boards and snacking made with almond flour and egg. These versatile crackers pair beautifully with any topping you crave.
Ingredients: 2 cups almond flour, 2 large egg yolks, ½ cup Parmesan cheese (grated), 1 teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon black pepper, 2 tablespoons water (if needed).
How To Make Almond Flour Keto Crackers
1. Preheat oven to 350°F and line a large baking sheet with parchment paper. Combine almond flour, Parmesan cheese, garlic powder, salt, and pepper in a large bowl.
2. Add egg yolks to dry ingredients and mix until a cohesive dough forms. If dough seems too dry, add water 1 tablespoon at a time until it holds together.
3. Place dough between two sheets of parchment paper and roll to ⅛-inch thickness. The thinner you roll, the crispier your crackers will be.
4. Remove top parchment and use a knife or pizza cutter to score dough into 2-inch squares. Don’t separate pieces yet, just create cutting lines.
5. Transfer bottom parchment with dough to prepared baking sheet. Bake for 12-15 minutes until edges are golden brown and surface looks dry and crispy.
6. Cool completely on baking sheet before breaking apart along scored lines. Store in an airtight container for up to one week for maximum crispness.
10. Spicy Sausage Cheese Balls
Protein-packed bite-sized balls loaded with spicy sausage and melted cheese flavors. These satisfying snacks keep you full and energized for hours between meals.
Ingredients: 1 lb hot Italian sausage, 2 cups sharp cheddar cheese (shredded), 1 cup almond flour, 1 large egg, 1 teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon cayenne pepper.
How To Make Spicy Sausage Cheese Balls
1. Preheat oven to 375°F and line a baking sheet with parchment paper. Remove sausage from casings if using links, breaking meat into small pieces.
2. Cook sausage in a large skillet over medium-high heat, breaking it apart with a spoon, until completely browned and cooked through, about 8-10 minutes. Drain excess fat.
3. Let sausage cool for 5 minutes, then mix with shredded cheddar, almond flour, egg, garlic powder, onion powder, and cayenne in a large bowl.
4. Using your hands or a small cookie scoop, form mixture into 1½-inch balls, rolling between your palms to make them round and compact.
5. Place balls on prepared baking sheet, spacing them 1 inch apart. Bake for 15-18 minutes until golden brown and firm to touch.
6. Cool for 5 minutes before serving. These taste great warm or at room temperature, and can be stored in refrigerator for up to 4 days.
11. Fluffy Keto Cheese Biscuits
Light, fluffy biscuits made with almond flour that taste surprisingly close to traditional versions. These versatile biscuits work perfectly for sandwiches or solo snacking.
Ingredients: 2 cups almond flour, 1 tablespoon baking powder, 1 teaspoon salt, 1½ cups mozzarella cheese (shredded), 3 oz cream cheese, 2 large eggs, 2 tablespoons butter (melted).
How To Make Fluffy Keto Cheese Biscuits
1. Preheat oven to 400°F and line a baking sheet with parchment paper. Whisk almond flour, baking powder, and salt together in a large mixing bowl.
2. Microwave mozzarella and cream cheese in 30-second intervals, stirring between each, until completely melted and smooth. Work quickly while cheese is still warm and pliable.
3. Stir melted cheese mixture into flour mixture until combined. Add eggs one at a time, mixing well after each addition until dough is smooth and cohesive.
4. Using your hands or a large spoon, divide dough into 8 equal portions and shape each into a round biscuit about 1-inch thick on prepared baking sheet.
5. Brush tops with melted butter for golden color and extra flavor. Bake for 12-15 minutes until tops are golden brown and biscuits sound hollow when tapped.
6. Cool on baking sheet for 5 minutes before serving. These biscuits are delicious warm and can be stored covered for 2-3 days at room temperature.
12. Mini Keto Cheesecake Bites
Creamy, rich cheesecake cupcakes that satisfy sweet cravings without breaking your diet. These individual portions make perfect grab-and-go treats for busy schedules.
Ingredients: 16 oz cream cheese (softened), ½ cup erythritol sweetener, 2 large eggs, 1 teaspoon vanilla extract, ¼ cup sour cream, 2 tablespoons lemon juice, pinch of salt.
How To Make Mini Keto Cheesecake Bites
1. Preheat oven to 325°F and line a 12-cup muffin tin with paper liners. Beat softened cream cheese with electric mixer until completely smooth and fluffy, about 3-4 minutes.
2. Add erythritol sweetener and beat for another 2 minutes until well combined and no lumps remain. Scrape down bowl sides as needed during mixing.
3. Beat in eggs one at a time, then add vanilla extract, sour cream, lemon juice, and salt, mixing until just combined. Don’t overmix to prevent cracks.
4. Divide batter evenly among muffin cups, filling each about ¾ full. Tap pan gently on counter to release air bubbles that could cause cracking.
5. Bake for 18-20 minutes until centers are almost set but still slightly jiggly when gently shaken. They’ll continue cooking as they cool.
6. Cool completely in pan, then refrigerate for at least 2 hours before serving. These taste even better after chilling overnight and develop richer flavor.
13. Spicy Ranch Cauliflower Crackers
Crispy vegetable crackers packed with ranch flavor and a spicy kick that crunch like store-bought versions. These nutrient-dense snacks prove healthy can taste amazing.
Ingredients: 1 large head cauliflower (riced), 1 large egg, ½ cup Parmesan cheese (grated), 2 tablespoons ranch seasoning, 1 teaspoon paprika, ½ teaspoon hot sauce, ¼ teaspoon salt.
How To Make Spicy Ranch Cauliflower Crackers
1. Preheat oven to 400°F and line a large baking sheet with parchment paper. Rice cauliflower using a food processor or box grater until pieces resemble coarse breadcrumbs.
2. Microwave riced cauliflower for 4-5 minutes until tender. Let cool completely, then squeeze in a clean kitchen towel to remove as much moisture as possible.
3. Mix drained cauliflower with egg, Parmesan cheese, ranch seasoning, paprika, hot sauce, and salt until mixture holds together when pressed.
4. Spread mixture evenly on prepared baking sheet, pressing firmly with your hands or a spatula to create a thin, compact layer about ¼-inch thick.
5. Bake for 20-25 minutes until edges are golden brown and surface feels dry to touch. The crackers should hold together and sound crispy when tapped.
6. Cool completely on baking sheet before breaking into irregular cracker-sized pieces. Store in airtight container for up to 3 days for best texture.
14. Crispy Cauliflower Pancakes
Savory vegetable pancakes with crispy edges and tender centers that taste surprisingly delicious. These protein-rich patties work great as snacks or light meal sides.
Ingredients: 1 large head cauliflower (chopped), 2 large eggs, ¼ cup almond flour, ¼ cup Parmesan cheese (grated), 2 green onions (chopped), 1 teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon black pepper, 2 tablespoons olive oil.
How To Make Crispy Cauliflower Pancakes
1. Steam chopped cauliflower until very tender, about 8-10 minutes. Drain thoroughly and let cool completely before mashing with a fork until mostly smooth with some small chunks.
2. Mix mashed cauliflower with eggs, almond flour, Parmesan cheese, green onions, garlic powder, salt, and pepper until well combined and mixture holds together.
3. Heat olive oil in a large skillet over medium heat until shimmering but not smoking. The oil should be hot enough to sizzle when batter hits the pan.
4. Drop ¼-cup portions of cauliflower mixture into hot oil, flattening each with a spatula to form pancakes about ½-inch thick and 3 inches wide.
5. Cook for 3-4 minutes per side until golden brown and crispy on edges. Don’t flip too early or pancakes may fall apart during cooking.
6. Transfer to paper towel-lined plate to drain briefly before serving. These taste great warm with marinara sauce, salsa, or sour cream for dipping.
15. No-Churn Vanilla Keto Ice Cream
Smooth, creamy ice cream that stays scoopable without any special equipment or constant stirring. This frozen treat delivers classic vanilla flavor with perfect texture.
Ingredients: 2 cups heavy whipping cream, ¾ cup powdered erythritol, 1 teaspoon vanilla extract, ¼ teaspoon xanthan gum, pinch of salt, 1 tablespoon vodka (optional).
How To Make No-Churn Vanilla Keto Ice Cream
1. Chill a large mixing bowl and beaters in freezer for 15 minutes before starting. This helps cream whip faster and achieve better volume and texture.
2. Pour heavy cream into chilled bowl and beat with electric mixer on medium speed until it begins to thicken, about 2-3 minutes of steady beating.
3. Gradually add powdered erythritol while continuing to beat, then add vanilla extract, xanthan gum, and salt, beating until stiff peaks form and mixture looks glossy.
4. Add vodka if using (this keeps ice cream from freezing rock-hard) and beat for 30 seconds more until just incorporated without deflating the cream.
5. Transfer mixture to a freezer-safe container and smooth top with a spatula. Press plastic wrap directly onto surface to prevent ice crystals from forming.
6. Freeze for at least 4 hours until firm but scoopable. Let sit at room temperature for 2-3 minutes before scooping if frozen overnight for easier serving.
Final Thoughts
These keto-friendly snacks prove that eating low-carb doesn’t mean giving up flavor or satisfaction. From savory cheese crisps to decadent chocolate treats, there’s something for every craving.
Keep a few of these recipes in your rotation and you’ll never feel deprived while sticking to your healthy eating goals.
