17 delicious low carb snacks to satisfy your cravings

Nowadays, most people often lead to carb-heavy temptations, because navigating the world of snacking can be a daunting task for those committed to a low carb lifestyle. From crunchy veggies dipped in creamy spreads to protein packed bites that keep hunger low. In this blog post we explore 17 low carb snacks that please both your taste buds and your health-conscious soul.

1. Celery sticks with cream cheese or peanut butter

Ingredients

• 4 celey stalks
• 4 tablespoons of cream cheese or peanut butter (unsweetended)

Instructions

1. Wash the celery stalks thoroughly and cut them into manageable lengths, about 4 inches each.

2. Fill the groove of each celery stick with either cream cheese or peanut butter, spreading it evenly.

3. Arrange the filled celery sticks on a plate.

Macros

(per serving, assuming 1 tablespoon cream cheese or peanut butter):

With Cream Cheese:

• Calories: ~50 kcal
• Protein: ~1g
• Carbohydrates: ~2g
• Fiber: ~1g
• Fat: ~4.5g

With Peanut Butter:

• Calories: ~80 kcal
• Protein: ~3g
• Carbohydrates: ~3g
• Fiber: ~1g
• Fat: ~6g

2. Cucumber slices with hummus

Ingredients

• 1 medium cucumber
• 1/4 cup hummus

Instructions

1. Wash the cucumber thoroughly and slice it into rounds, about 1/4 inch thick.

2. Arrange the cucumber slices on a plate.

3. Place a small dollop of hummus on each cucumber slice.

Macros

(per serving, assuming 1/4 cup hummus):

• Calories: ~50 kcal
• Protein: ~2g
• Carbohydrates: ~6g
• Fiber: ~2g
• Fat: ~2.5g

3. Cheese cubes or slices

Ingredients

• Cheese of your choice (cheddar, Swiss, mozzarella, etc.)

Instructions

1. If using a block of cheese, cut it into cubes or slices, depending on your preference.

2. If using pre-sliced cheese, simply arrange the slices on a plate.

Macros

(per serving, assuming 1 ounce of cheese):

• Calories: ~110 kcal
• Protein: ~7g
• Carbohydrates: ~1g
• Fiber: 0g
• Fat: ~9g

4. Cherry tomatoes with mozzarella balls

Ingredients

• Cherry tomatoes
• Mini mozzarella balls (bocconcini)
• Fresh basil leaves (optional)
• Balsamic glaze (optional, for drizzling)

Instructions

1. Wash the cherry tomatoes and pat them dry.

2. Drain the mozzarella balls if they are stored in liquid.

3. Thread one cherry tomato onto a toothpick or small skewer, followed by one mozzarella ball.

4. Optionally, add a fresh basil leaf between the tomato and mozzarella for added flavor and color.

5. Repeat until all cherry tomatoes and mozzarella balls are used.

6. Arrange the skewers on a serving platter and drizzle with balsamic glaze, if desired.

Macros

(per serving, assuming 4 cherry tomatoes and 4 mozzarella balls):

• Calories: ~120 kcal
• Protein: ~7g
• Carbohydrates: ~3g
• Fiber: ~1g
• Fat: ~8g

5. Beef jerky (watch out for added sugars)

Ingredients

• 1 pound (450g) lean beef (such as top round or sirloin)
• 1/4 cup soy sauce or tamari (for gluten-free option)
• 2 tablespoons Worcestershire sauce
• 1 tablespoon honey or sugar-free sweetener (optional), garlic bread and onion powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional, for heat)

Instructions

1. Trim any visible fat from the beef and slice it thinly, about 1/8 to 1/4 inch thick.

2. In a bowl, combine the soy sauce, Worcestershire sauce, honey or sweetener (if using), garlic powder, onion powder, black pepper, smoked paprika, and cayenne pepper (if using).

3. Place the beef slices in a resealable plastic bag or shallow dish, and pour the marinade over them. Seal the bag or cover the dish and refrigerate for at least 4 hours, or overnight, to marinate.

4. Preheat your oven to 175°F (80°C) or the lowest temperature setting.

5. Remove the beef slices from the marinade and pat them dry with paper towels.

6. Arrange the beef slices on a wire rack set over a baking sheet to allow air circulation.

7. Bake the beef jerky in the preheated oven for 3 to 4 hours, or until dry and leathery, flipping halfway through.

8. Once done, let the beef jerky cool completely before storing it in an airtight container.

Macros

(per 1-ounce serving of beef jerky, approximate):

• Calories: ~70-80 kcal
• Protein: ~10-12g
• Carbohydrates: ~2-3g
• Fiber: 0g
• Fat: ~3-4g

6. Avocado slices sprinkled with salt and pepper

Ingredients

• 1 ripe avocado
• Salt and pepper, to taste

Instructions

1. Cut the avocado in half lengthwise and remove the pit.

2. Slice the avocado flesh while still in the skin, creating even slices.

3. Use a spoon to scoop out the sliced avocado onto a plate or serving dish.

4. Sprinkle the avocado slices with salt and pepper to taste.

5. Optionally, drizzle with a squeeze of lemon or lime juice for added flavor.

Macros

(per serving, assuming 1/2 medium avocado):

• Calories: ~120 kcal
• Protein: ~1.5g
• Carbohydrates: ~6g
• Fiber: ~4.5g
• Fat: ~10.5g

7. Smoked salmon or tuna

Ingredients

• Smoked salmon slices or canned tuna (in water or olive oil)

Instructions

1. For Smoked Salmon:

Simply place the desired amount of smoked salmon slices on a plate or serving dish.

2. For Tuna:

Open a can of tuna and drain any excess liquid if using tuna canned in water. If using tuna canned in olive oil, you can keep the oil for added flavor. After that, transfer the tuna to a serving dish.

Macros

(per serving, assuming 2 ounces of smoked salmon or canned tuna):

• Calories: ~100-150 kcal
• Protein: ~12-15g
• Carbohydrates: 0g
• Fiber: 0g
• Fat: ~5-10g

8. Pepperoni slices or other cured meats

Ingredients

• Pepperoni slices or other cured meats (such as salami, prosciutto, or chorizo)

Instructions

Simply place the desired amount of pepperoni slices or other cured meats on a plate or serving dish.

Macros

(per serving, assuming 1 ounce of pepperoni slices or other cured meats):

• Calories: ~120-150 kcal
• Protein: ~6-8g
• Carbohydrates: 0g
• Fiber: 0g
• Fat: ~10-12g

9. Cottage cheese with a sprinkle of nuts or seeds

Ingredients

• 1/2 cup cottage cheese (you can use low-fat or full-fat)
• 1 tablespoon chopped nuts or seeds (such as almonds, walnuts, pecans, pumpkin seeds, or sunflower seeds)
• Optional: a drizzle of honey or a sprinkle of cinnamon (for added flavor)

Instructions

1. Spoon the cottage cheese into a serving bowl or dish.

2. Sprinkle the chopped nuts or seeds evenly over the cottage cheese.

3. Optionally, drizzle with honey or sprinkle with cinnamon for added flavor.

Macros

(per serving, assuming 1/2 cup cottage cheese and 1 tablespoon chopped nuts or seeds):

• Calories: ~150 kcal
• Protein: ~15g
• Carbohydrates: ~6g
• Fiber: ~1g
• Fat: ~8g

10. Zucchini or eggplant chips (baked, not fried)

Ingredients

• 2 medium zucchinis or eggplants
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Optional seasonings: garlic powder, onion powder, paprika, Italian seasoning, etc.

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.

2. Wash the zucchinis or eggplants and slice them thinly, about 1/8 inch thick. You can use a knife or a mandoline slicer for uniform slices.

3. Place the sliced zucchini or eggplant in a large bowl. Drizzle the olive oil over the slices and toss until evenly coated.

4. Arrange the coated slices in a single layer on the prepared baking sheet, making sure they’re not overlapping.

5. Season the slices with salt, pepper, and any optional seasonings of your choice.

6. Bake in the preheated oven for 15-20 minutes, or until the chips are golden brown and crisp, flipping halfway through the baking time.

7. Once done, remove from the oven and let cool slightly before serving.

Macros

(per serving, assuming one serving is half of a medium zucchini or eggplant):

• Calories: ~50 kcal
• Protein: ~1g
• Carbohydrates: ~3g
• Fiber: ~1g
• Fat: ~4g

11. Tuna salad lettuce wraps

Ingredients

• 1 can (5 oz) tuna, drained
• 2 tablespoons mayonnaise (you can use light or avocado mayo for lower fat options)
• 1 tablespoon of diced red onion, dieced celery and diced pickels or relish
• Salt and pepper, to taste
• Lettuce leaves (such as iceberg, romaine, or butter lettuce)

Instructions

1. In a mixing bowl, combine the drained tuna, mayonnaise, diced red onion, diced celery, and diced pickles or relish.

2. Mix well until all ingredients are evenly incorporated.

3. Season the tuna salad with salt and pepper to taste.

4. Spoon the tuna salad mixture onto individual lettuce leaves, distributing evenly.

5. Roll up each lettuce leaf to form a wrap.

6. Serve immediately, and enjoy your tuna salad lettuce wraps!

Macros

(per serving, assuming one serving is 1/4 of the tuna salad mixture and two large lettuce leaves):

• Calories: ~150 kcal
• Protein: ~15g
• Carbohydrates: ~2g
• Fiber: ~1g
• Fat: ~9g

12. Coconut chips (unsweetened)

Ingredients

• 1 cup unsweetened coconut flakes

Instructions

1. Preheat your oven to 325°F (160°C).

2. Spread the unsweetened coconut flakes in a single layer on a baking sheet lined with parchment paper.

3. Bake in the preheated oven for 5-7 minutes, or until the coconut flakes are golden brown and crisp, stirring occasionally to ensure even toasting.

4. Once done, remove the baking sheet from the oven and let the coconut chips cool completely before serving or storing in an airtight container.

Macros

(per 1/4 cup serving):

• Calories: ~120 kcal
• Protein: ~1g
• Carbohydrates: ~3g
• Fiber: ~2g
• Fat: ~12g

13. Spinach and feta stuffed mushrooms

Ingredients

• 10 large mushrooms, stems removed and cleaned
• 1 tablespoon olive oil
• 2 cups fresh spinach, chopped
• 1 clove garlic, minced
• 1/4 cup crumbled feta cheese
• Salt and pepper, to taste

Instructions

1. Preheat your oven to 375°F (190°C).

2. Heat the olive oil in a skillet over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.

3. Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Season with salt and pepper to taste.

4. Remove the skillet from heat and let the spinach mixture cool slightly.

5. Once cooled, stir in the crumbled feta cheese until well combined.

6. Stuff each mushroom cap with the spinach and feta mixture, pressing down gently to pack it in.

7. Place the stuffed mushrooms on a baking sheet lined with parchment paper or lightly greased with cooking spray.

8. Bake in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the filling is heated through.

9. Remove from the oven and let cool slightly before serving.

Macros

(per serving, assuming 2 stuffed mushrooms):

• Calories: ~70 kcal
• Protein: ~4g
• Carbohydrates: ~4g
• Fiber: ~1g
• Fat: ~5g

14. Sliced bell peppers with guacamole

Ingredients

• 2 large bell peppers (any color), sliced
• 1 ripe avocado
• 1 tablespoon lime juice
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Optional: diced tomatoes, minced garlic, chopped cilantro, diced onions, jalapeño slices, or hot sauce for extra flavor

Instructions

1. Slice the bell peppers into strips or wedges and arrange them on a serving platter.

2. In a bowl, scoop out the flesh of the avocado and mash it with a fork until smooth.

3. Add lime juice, salt, and black pepper to the mashed avocado and mix well to combine.

4. Optionally, add any additional ingredients such as diced tomatoes, minced garlic, chopped cilantro, diced onions, jalapeño slices, or hot sauce to the guacamole and mix until evenly incorporated.

5. Serve the sliced bell peppers with the guacamole dip on the side.

Macros

(per serving, assuming 1/2 avocado and 1/2 bell pepper):

• Calories: ~120 kcal
• Protein: ~2g
• Carbohydrates: ~8g
• Fiber: ~5g
• Fat: ~10g

15. Chia seed pudding (made with unsweetened almond milk)

Ingredients

• 2 tablespoons chia seeds
• 1/2 cup unsweetened almond milk (or any milk of your choice)
• Optional: sweetener of your choice (such as stevia, erythritol, or maple syrup), vanilla extract, cinnamon, cocoa powder, fruit, nuts, or seeds for toppings

Instructions

1. In a small bowl or jar, combine the chia seeds and unsweetened almond milk.

2. Stir well to ensure the chia seeds are evenly distributed in the almond milk.

3. Cover the bowl or jar and refrigerate for at least 2 hours, or overnight, to allow the chia seeds to absorb the liquid and thicken.

4. Once the chia seed pudding has reached your desired consistency, give it a good stir.

5. If desired, add sweetener, vanilla extract, or other flavorings to taste.

6. Serve the chia seed pudding in a bowl or glass, and top with your favorite toppings such as fruit, nuts, or seeds.

Macros

(per serving, assuming no added sweetener or toppings):

• Calories: ~70 kcal
• Protein: ~3g
• Carbohydrates: ~5g
• Fiber: ~4g
• Fat: ~4g

16. Green beans wrapped in prosciutto

Ingredients

• 20 fresh green beans, ends trimmed
• 5 slices of prosciutto, cut into strips

Instructions

1. Preheat your oven to 400°F (200°C).

2. Blanch the green beans in boiling water for 2-3 minutes, then immediately transfer them to a bowl of ice water to stop the cooking process. Drain and pat dry with paper towels.

3. Take a strip of prosciutto and wrap it around a green bean, covering it completely. Repeat with the remaining green beans and prosciutto strips.

4. Place the wrapped green beans on a baking sheet lined with parchment paper.

5. Bake in the preheated oven for 10-12 minutes, or until the prosciutto is crispy and slightly golden.

6. Remove from the oven and let cool slightly before serving.

Macros

(per serving, assuming 4 green beans wrapped in 1 slice of prosciutto):

• Calories: ~80 kcal
• Protein: ~6g
• Carbohydrates: ~2g
• Fiber: ~1g
• Fat: ~5g

17. Ricotta cheese with a sprinkle of cinnamon

Ingredients

• 1/2 cup ricotta cheese (whole milk or part-skim)
• 1/4 teaspoon ground cinnamon

Instructions

1. Scoop the ricotta cheese into a small bowl or serving dish.

2. Sprinkle the ground cinnamon evenly over the ricotta cheese.

3. Gently stir the cinnamon into the ricotta cheese, if desired, for more even flavor distribution.

Macros

(per serving, assuming 1/2 cup ricotta cheese and 1/4 teaspoon cinnamon):

• Calories: ~170 kcal
• Protein: ~12g
• Carbohydrates: ~4g
• Fiber: 0g
• Fat: ~12g

Conclusion

As we wrap up our discussion on low carb snacks, let’s reflect on the journey we’ve taken together through crunchy veggies, creamy spreads, and protein-packed delights. It’s been a flavorful adventure, hasn’t it? But beyond the tantalizing tastes and satisfying crunches lies a deeper truth: the power of mindful eating to nourish both body and soul.

In a world often overrun by carb-heavy temptations, choosing low-carb snacks isn’t just about counting grams—it’s about honoring our bodies with wholesome, nutrient-rich foods that fuel our vitality. It’s about savoring each bite, relishing the textures and flavors that dance on our tongues, and feeling the nourishing embrace of food that truly supports our well-being.

So, as you venture forth into the realm of low-carb snacking, remember to embrace the journey. Be curious. Be adventurous. Let your taste buds guide you as you explore new flavors and combinations. And above all, be kind to yourself. Whether you’re reaching for a quick bite to stave off hunger or indulging in a leisurely snack to brighten your day, know that each choice you make is an opportunity to nourish your body and soul.

Here’s to mindful munching, delicious discoveries, and a life filled with vitality. May your snacks be satisfying, your cravings be conquered, and your journey toward health and happiness be as delicious as it is fulfilling. Cheers!

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