Low Carb Snacks

Low Carb Snacks

Those between-meal cravings don’t just come on suddenly, they come on strong. But when you follow a low-carb lifestyle, hitting the vending machine to satisfy your snack attack isn’t always an option. Before you settle on something out of your dietary comfort zone, consider putting together your own high protein, low carb snacks to munch on.

What are Low Carb Foods?

Whether you’ve embarked on a ketogenic journey or you’re just trying to maintain your daily carb intake, it’s great to know what low carbohydrate foods are available to you. Meat, eggs, cheese, butter and oils are a few great options that are completely free from carbs. Some fantastic low-carb food choices include nuts, seeds, non-starchy vegetables and high-fat fruits such as avocado and coconut.

For the most satisfying mid-day bite, try to aim for low carb snacks that are higher in protein, like nuts (such as almonds, peanuts or pecans) and cheese. These easy solutions are quick, filling and can be enjoyed both at home and on the go.

Best Low Carb Snack Ideas

Hungry yet? Here are a few delicious low-carb and keto-friendly snacks to curb your appetite and fuel your day.

Italian Pesto Snack Board

To reduce the carb count further, replace the Italian bread with keto-friendly rolls or skip the bread altogether!

Prep: 10 minutes

Cook: 10 minutes

Ingredients:

  • 8 oz. crusty Italian bread, cut into ¼”-thick slices
  • 2 Tbsp. olive oil
  • ½ tsp. salt
  • ¼ tsp. ground black pepper
  • 1 cup ricotta cheese
  • ¼ cup Private Selection™ Basil Pesto
  • 6 oz. Private Selection™ Genoa Salami
  • 8 oz. sugar snap peas
  • 1 red or orange bell pepper, cut into thick strips

Directions:

  1. Preheat oven to 400°F.
  2. Brush baking sheet with enough olive oil to coat lightly. Arrange bread slices in single layer. Brush with remaining olive oil; season with salt and pepper.
  3. Bake 10-12 minutes or until lightly browned and crisp.
  4. Meanwhile, stir together ricotta cheese and pesto. Transfer to serving bowl.
  5. Arrange toasted bread, salami, vegetables and ricotta dip on serving platter.

Snackin’ Avocado Scoops

A few key flavors (plus some good fats!) makes this creatively portable snack a delicious and healthy option.

Prep: 5 minutes

Cook: 0 minutes

Ingredients:

  • 2 avocados, halved and seeds removed
  • 1 lemon, juiced and zested
  • 1 Tbsp. Simple Truth™ Everything Bagel Seasoning
  • 1½ tsp. extra virgin olive oil
  • 1 tsp. red pepper flakes, optional
  • Jicama sticks, for dipping, optional
  • Whole grain crackers, for dipping, optional

Directions:

  1. Using a fork, mash avocado, keeping it inside the shell. Mix in lemon zest, squeeze of lemon juice, everything bagel seasoning, red pepper flakes and drizzle extra virgin olive oil.
  2. Serve with jicama sticks or whole grain crackers.

Parmesan Buffalo Hummus

Made with Parmesan and hot sauce, this easy-to-craft hummus is a surefire crowd pleaser. Plus, you can use any leftovers on a sandwich!

Prep: 5 minutes

Cook: 0 minutes

  • Ingredients:
  • 1 can (15 oz.) garbanzo beans
  • 2 cloves garlic
  • 1 tsp. salt
  • 2 Tbsp. olive oil
  • 1 Tbsp. red hot wings sauce
  • ¼ tsp. cayenne pepper
  • ½ cup Parmesan cheese, shredded
  • Celery, for serving, optional
  • Carrots, for serving, optional
  • Bell pepper, for serving, optional
  • Cucumber, for serving, optional
  • Pita chips or cloud bread, for serving

Directions:

  1. Drain garbanzo beans, reserving ¼ cup liquid from beans. Rinse beans and place in food processor or blender.
  2. Add garlic, salt, reserved liquid, olive oil, wings sauce, cayenne pepper and Parmesan. Process until smooth.
  3. Serve with vegetables and pita chips or cloud bread.

“Green Eggs and Ham” Deviled Eggs

Will you eat this dish at brunch? Will you savor it with your lunch? When your green eggs and ham include gourmet-style prosciutto and pesto, you’ll certainly enjoy this childhood classic any time!

Prep: 30 minutes

Cook: 20 minutes

Ingredients:

  • 12 large eggs
  • 3 slices Private Selection™ Old World Prosciutto
  • 4 Tbsp. Private Selection™ Basil Pesto
  • 4 Tbsp. mayonnaise
  • 2 Tsp. hot sauce
  • 1 tsp. salt
  • 1 tsp. ground pepper
  • 8 large basil leaves, cut into long, thin strips

Directions:

  1. Bring large pot of water to boil. Add eggs, cover and turn off heat. Let sit 15 minutes, then remove eggs and place in ice bath another 15 minutes before peeling.
  2. Meanwhile, preheat oven to 425°F. On baking sheet, place prosciutto and bake 5 minutes, flipping halfway through. Let cool, then crumble into bite-size pieces.
  3. Halve each egg lengthwise. Remove yolks and place in large mixing bowl, followed by pesto, mayonnaise, hot sauce, salt and pepper. Mix with fork until smooth. Place mixture in zip-top bag and use scissors to snip one corner, creating a piping bag.
  4. Pipe yolk mixture evenly among egg white halves. Top with prosciutto and basil. Serve immediately, refrigerating any leftovers.

Loaded Zucchini Skins

Topped with cheddar cheese, sour cream, bacon, green onion and chopped tomatoes, these keto-friendly zucchini skins are low in carbs and big in flavor. Freeze your scooped-out zucchini centers in a zip top bag for smoothies later.

Prep: 20 minutes

Cook: 10 minutes

Ingredients:

  • 4 medium zucchinis
  • 2 tsp. avocado oil
  • ½ tsp. salt
  • 1 cup shredded cheddar cheese
  • ½ cup sour cream
  • 6 slices Kroger Brand Naturally Hardwood Smoked Bacon, cooked and crumbled
  • ¼ cup green onions, chopped
  • 2 Roma tomatoes, seeded and chopped

Directions:

  1. Preheat oven to 450°F. Place baking sheet in oven while it heats.
  2. Cut zucchini in half lengthwise; scoop out most of the interior, leaving about ¼” thick hollowed out skin. Cut each zucchini piece in half to make four sections, each about 3” long.
  3. Toss zucchini pieces with oil and salt. Place cut side down on hot baking sheet. Return to oven; cook 5 to 8 minutes or until cut edges have browned and zucchini is tender crisp.
  4. Flip zucchini pieces over. Evenly divide cheese between pieces. Return pan to oven 2 to 3 minutes or until cheese is melted.
  5. To serve, top zucchini skins with sour cream, crumbled bacon, green onion and chopped tomatoes.

To check out more keto-friendly snacks and foods, check out the bonus recipes below or browse our keto grocery options. For healthy living advice and inspiration, head over to our nutrition center.

Low Carb Snacks

Low Carb Snacks

Those between-meal cravings don’t just come on suddenly, they come on strong. But when you follow a low-carb lifestyle, hitting the vending machine to satisfy your snack attack isn’t always an option. Before you settle on something out of your dietary comfort zone, consider putting together your own high protein, low carb snacks to munch on.

What are Low Carb Foods?

Whether you’ve embarked on a ketogenic journey or you’re just trying to maintain your daily carb intake, it’s great to know what low carbohydrate foods are available to you. Meat, eggs, cheese, butter and oils are a few great options that are completely free from carbs. Some fantastic low-carb food choices include nuts, seeds, non-starchy vegetables and high-fat fruits such as avocado and coconut.

For the most satisfying mid-day bite, try to aim for low carb snacks that are higher in protein, like nuts (such as almonds, peanuts or pecans) and cheese. These easy solutions are quick, filling and can be enjoyed both at home and on the go.

Best Low Carb Snack Ideas

Hungry yet? Here are a few delicious low-carb and keto-friendly snacks to curb your appetite and fuel your day.

Italian Pesto Snack Board

To reduce the carb count further, replace the Italian bread with keto-friendly rolls or skip the bread altogether!

Prep: 10 minutes

Cook: 10 minutes

Ingredients:

  • 8 oz. crusty Italian bread, cut into ¼”-thick slices
  • 2 Tbsp. olive oil
  • ½ tsp. salt
  • ¼ tsp. ground black pepper
  • 1 cup ricotta cheese
  • ¼ cup Private Selection™ Basil Pesto
  • 6 oz. Private Selection™ Genoa Salami
  • 8 oz. sugar snap peas
  • 1 red or orange bell pepper, cut into thick strips

Directions:

  1. Preheat oven to 400°F.
  2. Brush baking sheet with enough olive oil to coat lightly. Arrange bread slices in single layer. Brush with remaining olive oil; season with salt and pepper.
  3. Bake 10-12 minutes or until lightly browned and crisp.
  4. Meanwhile, stir together ricotta cheese and pesto. Transfer to serving bowl.
  5. Arrange toasted bread, salami, vegetables and ricotta dip on serving platter.

Snackin’ Avocado Scoops

A few key flavors (plus some good fats!) makes this creatively portable snack a delicious and healthy option.

Prep: 5 minutes

Cook: 0 minutes

Ingredients:

  • 2 avocados, halved and seeds removed
  • 1 lemon, juiced and zested
  • 1 Tbsp. Simple Truth™ Everything Bagel Seasoning
  • 1½ tsp. extra virgin olive oil
  • 1 tsp. red pepper flakes, optional
  • Jicama sticks, for dipping, optional
  • Whole grain crackers, for dipping, optional

Directions:

  1. Using a fork, mash avocado, keeping it inside the shell. Mix in lemon zest, squeeze of lemon juice, everything bagel seasoning, red pepper flakes and drizzle extra virgin olive oil.
  2. Serve with jicama sticks or whole grain crackers.

Parmesan Buffalo Hummus

Made with Parmesan and hot sauce, this easy-to-craft hummus is a surefire crowd pleaser. Plus, you can use any leftovers on a sandwich!

Prep: 5 minutes

Cook: 0 minutes

  • Ingredients:
  • 1 can (15 oz.) garbanzo beans
  • 2 cloves garlic
  • 1 tsp. salt
  • 2 Tbsp. olive oil
  • 1 Tbsp. red hot wings sauce
  • ¼ tsp. cayenne pepper
  • ½ cup Parmesan cheese, shredded
  • Celery, for serving, optional
  • Carrots, for serving, optional
  • Bell pepper, for serving, optional
  • Cucumber, for serving, optional
  • Pita chips or cloud bread, for serving

Directions:

  1. Drain garbanzo beans, reserving ¼ cup liquid from beans. Rinse beans and place in food processor or blender.
  2. Add garlic, salt, reserved liquid, olive oil, wings sauce, cayenne pepper and Parmesan. Process until smooth.
  3. Serve with vegetables and pita chips or cloud bread.

“Green Eggs and Ham” Deviled Eggs

Will you eat this dish at brunch? Will you savor it with your lunch? When your green eggs and ham include gourmet-style prosciutto and pesto, you’ll certainly enjoy this childhood classic any time!

Prep: 30 minutes

Cook: 20 minutes

Ingredients:

  • 12 large eggs
  • 3 slices Private Selection™ Old World Prosciutto
  • 4 Tbsp. Private Selection™ Basil Pesto
  • 4 Tbsp. mayonnaise
  • 2 Tsp. hot sauce
  • 1 tsp. salt
  • 1 tsp. ground pepper
  • 8 large basil leaves, cut into long, thin strips

Directions:

  1. Bring large pot of water to boil. Add eggs, cover and turn off heat. Let sit 15 minutes, then remove eggs and place in ice bath another 15 minutes before peeling.
  2. Meanwhile, preheat oven to 425°F. On baking sheet, place prosciutto and bake 5 minutes, flipping halfway through. Let cool, then crumble into bite-size pieces.
  3. Halve each egg lengthwise. Remove yolks and place in large mixing bowl, followed by pesto, mayonnaise, hot sauce, salt and pepper. Mix with fork until smooth. Place mixture in zip-top bag and use scissors to snip one corner, creating a piping bag.
  4. Pipe yolk mixture evenly among egg white halves. Top with prosciutto and basil. Serve immediately, refrigerating any leftovers.

Loaded Zucchini Skins

Topped with cheddar cheese, sour cream, bacon, green onion and chopped tomatoes, these keto-friendly zucchini skins are low in carbs and big in flavor. Freeze your scooped-out zucchini centers in a zip top bag for smoothies later.

Prep: 20 minutes

Cook: 10 minutes

Ingredients:

  • 4 medium zucchinis
  • 2 tsp. avocado oil
  • ½ tsp. salt
  • 1 cup shredded cheddar cheese
  • ½ cup sour cream
  • 6 slices Kroger Brand Naturally Hardwood Smoked Bacon, cooked and crumbled
  • ¼ cup green onions, chopped
  • 2 Roma tomatoes, seeded and chopped

Directions:

  1. Preheat oven to 450°F. Place baking sheet in oven while it heats.
  2. Cut zucchini in half lengthwise; scoop out most of the interior, leaving about ¼” thick hollowed out skin. Cut each zucchini piece in half to make four sections, each about 3” long.
  3. Toss zucchini pieces with oil and salt. Place cut side down on hot baking sheet. Return to oven; cook 5 to 8 minutes or until cut edges have browned and zucchini is tender crisp.
  4. Flip zucchini pieces over. Evenly divide cheese between pieces. Return pan to oven 2 to 3 minutes or until cheese is melted.
  5. To serve, top zucchini skins with sour cream, crumbled bacon, green onion and chopped tomatoes.

To check out more keto-friendly snacks and foods, check out the bonus recipes below or browse our keto grocery options. For healthy living advice and inspiration, head over to our nutrition center.