Being on the keto diet really is quite challenging especially if you are constantly on the go we have compiled fresh five easy 10 minutes preparation snack recipes for more just go to healthfulpursuit.com
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1. Keto Vegan Cheesecake Balls
A great keto lunch or keto snack for any day of the week. Keto crackers topped with sliced pepperoni and dipped in a pizza sauce.
A Dairy-free, Gluten-free, Grain-free, Keto, Paleo, Refined Sugar-free, Soy-free, Sugar-free
Prep Time:
Serves:
4
Ingredients
Crackers:
- 1 cup (110 g) blanched finely ground almond flour
- 1 large egg
- ¼ teaspoon smoked sea salt or regular sea salt
- ¼ teaspoon ground black pepper
Bacon Pizza Sauce:
- 6 tablespoons bacon grease (from 12 oz/340 g of bacon)
- 15 oz (425 g) sugar-free tomato sauce
- 1 bunch of green onions, sliced
- 6 paleovalley grass-fed beef sticks, sliced
Instructions
- Preheat oven to 325°F (163°C).
- To make the crackers, combine the almond flour, egg, salt, and pepper in a medium sized bowl. Knead with your hands to combine thoroughly. Transfer to an 8 by 8-inch (20cm) parchment paper line baking pan with the paper draped from all sides. Transfer to preheated oven and bake for 15 minutes, or until corners are just lightly golden.
- Meanwhile, place the bacon grease, tomato sauce, and sliced green onions in a saucepan. Cook uncovered on medium for 10 minutes.
- Once complete, lift the cooked cracker dough from the pan leaving on the parchment paper. Cut with a sharp knife.
- Serve the almond flour crackers with sauce and top each with a slice of beef stick.
Nutrition Information Per Serving
Calories:
413
Calories from Fat:
329.4
Total Fat:
36.6 g
Saturated Fat:
11.5 g
Cholesterol:
87 mg
Sodium:
345 mg
Carbs:
10 g
Dietary Fiber:
3.5 g
Net Carbs:
6.5 g
Sugars:
0.8 g
Protein:
9.8 g
2. No Bake Chocolate Haystack Cookies
Eating Style:
Dairy-free, Egg-free, Gluten-free, Grain-free, Keto, Nut-free, Paleo, Refined Sugar-free, Soy-free, Sugar-free, Vegan, Vegetarian
Prep Time:
Serves:
10
Ingredients
1 cup (100 g) unsweetened shredded coconut ¼ cup (52 g) coconut oil, melted ⅓ cup (27 g) cacao powder 3 tablespoons erythritol, xylitol or monk fruit sweetener 2 tablespoons melted cacao butter 1 tablespoon cacao nibs
Instructions
- Line a baking sheet with parchment paper or a silicon baking sheet.
- Combine all of the ingredients in a large bowl and stir to coat.
- Scoop the mixture with a spoon and shape into a biscuit-like shape and transfer to the prepared baking sheet.
- Repeat with remaining mixture. Once complete, transfer to the freezer for 15 minutes.
- Remove from the freezer and serve. Alternatively, keep on the counter in an airtight container for up to 3 days, or in the fridge for up to 2 weeks.
Nutrition Information Per Serving
Calories:
142
Calories from Fat:
130.5
Total Fat:
14.5 g
Saturated Fat:
11.6 g
Sodium:
3 mg
Carbs:
8.2 g
Dietary Fiber:
2 g
Net Carbs:
6.2 g
Protein:
1.1 g
3. Pizza Crackers
Eating Style:
Dairy-free, Egg-free, Gluten-free, Grain-free, Keto, Paleo, Refined Sugar-free, Soy-free, Sugar-free, Vegan, Vegetarian
Prep Time:
Serves:
13
Ingredients
Almond Flour Center:
- ½ cup (70 g) Now Foods Raw Almond Flour
- 2 tablespoons Coconut Oil Non-Dairy Butter Flavor
- 1 tablespoon ground Now Foods Erythritol
Cream Cheese Layer:
- 8 oz (227 g) dairy-free cream cheese, regular plain cream cheese, or homemade vegan cream cheese
- 3 tablespoons Coconut Oil Non-Dairy Butter Flavor
- 6 tablespoons ground Now Foods Erythritol
- 2 teaspoons ground cinnamon
Cinnamon Sugar Topping:
- ¼ cup erythritol
- 2 teaspoons ground cinnamon
Instructions
- To make the almond flour center, combine the almond flour, coconut oil, and erythritol in a small bowl. Knead with your hands until incorporated. Separate the mixture into 13 pieces and roll into balls. Place the balls on a parchment paper lined cookie sheet and place in the freezer.
- Meanwhile, combine the cream cheese, coconut oil and erythritol in a small bowl. Divide the mixture between two bowls. In one of the cream cheese bowls, add ground cinnamon and mix until incorporated. Place in the freezer for one hour.
- Prepare the cinnamon sugar topping by combining the ingredients in a small bowl. Set aside.
- Once chilled, scoop a teaspoon of the cinnamon cream cheese mixture and a teaspoon of the plain cream cheese mixture onto a piece of the parchment. Place one of the almond flour balls in the center. Pick up the pile of cream cheese and almond flour ball and roll between your palms until the ball is in the middle and the cream cheese surrounds it. Place in the cinnamon sugar bowl and roll in the sugar until coated.
- Place the coated ball back on the parchment paper and place in the freezer. Repeat with remaining almond flour balls and cream cheese mixes.
- Allow the balls to chill for 20 minutes before enjoying.
- Keep stored in the fridge for up to 7 days or the freezer for up to 30 days. Best served when set at room temperature for 15 to 20 minutes.
Nutrition Information Per Serving
Calories:
124
Calories from Fat:
112.5
Total Fat:
12.5 g
Saturated Fat:
7.4 g
Sodium:
75 mg
Carbs:
2 g
Dietary Fiber:
0.8 g
Net Carbs:
1.2 g
Protein:
1.4 g
4. Carrot Cake Almond Butter
Smooth almond butter that tastes like carrot cake…without the additional carbs. A mixture of marcona almonds, pecans, lemon, cinnamon, and butter for the perfect keto nut butter. MACROS: Fat 85% Carbs 8% Protein 7%.
Eating Style:
Dairy-free, Gluten-free, Grain-free, Keto, Paleo, Refined Sugar-free, Soy-free, Sugar-free, Vegetarian
Prep Time:
Serves:
16
Ingredients
- 2/3 cup (100 grams) marcona almonds
- 1/4 cup (100 grams) pecan halves
- 3 tablespoons butter-infused coconut oil
- 2 tablespoons eggwhite protein powder
- 2 teaspoons ground cinnamon
- 1/4 teaspoon finely ground gray sea salt
- Zest from 1 lemon
- 1 teaspoon vanilla extract
- 4 to 6 drops stevia glycerite
Instructions
- Preheat oven to 350°F (177°C). Place the almonds and pecans on a small baking sheet. Transfer to the preheated oven and roast for 10 to 15 minutes, rotating every 5 minutes, until nuts are lightly golden.
- Meanwhile, place remaining ingredients in the jug of your high-powered blender or bowl of your food processor. Add the roasted nuts, cover, and blend until smooth, about 2 minutes.
- Transfer to a 10 fl. oz (300 ml) jar or larger. Store in the pantry for up to 1 month or in the fridge for up to 3 months.
Notes
Marcona almonds: can be replaced with blanched almonds.
Butter-infused coconut oil: you could use any oil here, but the butter-infused is nice! If you can tolerate ghee or grass-fed butter, it would be delicious!
Eggwhite protein powder: you can use any of your favorite protein powders. Just be cognizant of the flavor they may add to the final dish.
Nutrition Information Per Serving
Calories:
92
Calories from Fat:
81
Total Fat:
9 g
Saturated Fat:
2.8 g
Sodium:
26 mg
Carbs:
2 g
Dietary Fiber:
1.3 g
Net Carbs:
0.7 g
Sugars:
.3 g
Protein:
1.6 g
5. Breaded Shrimp Salad with Chipotle Mayo
Shrimp skewers breaded with almond flour and spices, fried in coconut oil. Served alongside salad with a rich chipotle mayo sauce. MACROS: 85% fat, 4% carb, 11% protein.
Eating Style:
Dairy-free, Gluten-free, Grain-free, Keto, Paleo, Refined Sugar-free, Soy-free, Sugar-free
Prep Time:
Serves:
4
Ingredients
Shrimp Skewers
- 1/2 cup (210 g) coconut oil
- 12 bamboo skewers, 6-inch (152 mm), soaked in water for 10 minutes
- 14 oz (400 g) large raw white shrimp (deveined with tail off)
- 3/4 cup (110 g) Bob’s Red Mill Almond Flour
- 3/4 teaspoon finely ground gray sea salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ginger powder
- 1/4 teaspoon ground black pepper
- 1 egg, whisked
Dressing
- 2/3 cup (210 g) mayonnaise
- 2 teaspoons lime juice, optional
- 1 teaspoon chipotle powder
Salad
- 4 cups (280 g) iceberg lettuce mix
Instructions
- Place the coconut oil in a large frying pan.
- Skewer three shrimps per bamboo skewer. Place on a clean plate, and repeat until all shrimps are on a skewer.
- Combine the almond flour, salt, garlic powder, ginger powder, and black pepper in a shallow dish.
- Place the egg in a small dish.
- Lightly coat a shrimp skewer in the whisked egg. Transfer over to the almond flour mix and coat generously. Once complete, transfer to one side of a cooling rack. Repeat with all skewers.
- Set the pan with coconut oil to medium-low heat. Once the coconut oil has melted, wait one more minute before carefully placing all skewers into the oil. You may have to do batches if your pan is not large enough.
- Cook the skewers for up to 4 minutes on the first side. If after 4 minutes, the coating isn’t a light golden, turn the heat up to medium. Flip over and cook for another 2 to 3 minutes.
- Transfer the completed skewers to the opposite end of the cooling rack.
- While the shrimps are cooking, prepare the dressing by combining all ingredients in a small bowl.
- Divide the iceberg lettuce mix between four salad plates. Top with cooked shrimp skewers and chipotle mayo dressing.
Notes
Leftovers, store ingredients separately, for up to 2 days in the fridge.
Nutrition Information Per Serving
Calories:
860
Calories from Fat:
753.3
Total Fat:
83.7 g
Saturated Fat:
30.9 g
Trans Fat:
0.0 g
Cholesterol:
167 mg
Sodium:
911 mg
Carbs:
7.7 g
Dietary Fiber:
4.3 g
Net Carbs:
3.4 g
Sugars:
3.3 g
Protein:
24.8 g
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Keto for Newbies 