61 Best Keto Appetizers - Clean Eating, Smart Living

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Spicy Salmon Poke

Spicy Salmon Poke is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘4’]

Fresh salmon poke in a creamy spicy mayo sauce is an easy recipe that will transport you to the Hawaiian islands. All you need is 6 ingredients & 15 minutes.

Ingredients

1/2 pound sushi-grade salmon
1 tablespoon mayonnaise
1 tablespoon Sriracha
1 tablespoon soy sauce
1 teaspoon sesame oil
1/4 cup red onion (sliced or diced)
furikake seasoning or sesame seeds (OPTIONAL)

Instructions

Cut the salmon across the diagonal grains of connective tissues. Use a sharp fish knife (or chef’s knife) to slice the block into 1/2″ strips, which will make the connective tissue run at a 30-45 degree angle.Now dice the strips into 1/2″-sized cubes. These will be the perfect bite-sized pieces to eat & mix with the sauce.
If the onion is not already sliced or diced, do so at this time.
In a small bowl whisk together soy sauce, mayonnaise, Sriracha sauce, & sesame oil.
Stir the sauce, onion, and salmon together gently to coat the fish pieces completely. Once it is combined it is ready to eat. However, it is best if you give it about 30 minutes to “marinate” and the flavors can marry together. Store in the refrigerator at all times.
Sprinkle with optional furikake or sesame seeds. Serve with 4 small bowls & chopsticks. Enjoy.

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2. Grilled Shrimp with Creamy Garlic Herb Dip

Easy Grilled Shrimp with Creamy Garlic Herb Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT16M · Cook: PT4M · Yield: [‘4’, ‘4 servings’]

These delicious grilled shrimp are so easy to make and ready in 20 minutes, including prep time and making the dip! Perfect to serve as an appetizer, main dish, or even put on a salad! This recipe is gluten free, dairy free, Whole30, paleo, and keto.

Ingredients

1/2 cup raw whole cashews
1 clove garlic
1/2 cup boiling hot water
1 Tbsp fresh lemon juice
3/4 tsp fine sea salt
1/4 tsp black pepper (freshly ground)
1/4 cup loosely packed parsley leaves
2 Tbsp chopped chives
1.5 lb shrimp (peeled (tail left on))
1/4 cup avocado oil
Fine sea salt
Black pepper (freshly ground)
1/2 lemon

Instructions Creamy Garlic Herb Dip

Place 1/2 cup cashews, 1 clove garlic, 1/2 cup boiling water, 1 Tbsp lemon juice, 3/4 tsp salt, and 1/4 tsp pepper in a high-powered blender. Blend on high until silky smooth (about 2 minutes with a Vitamix).
Remove the top and allow to cool to room temperature.
Add in herbs and pulse just to quickly combine.
Transfer to small bowl and chill until ready to serve.

Grilled Shrimp

Preheat grill to 400ºF (medium-high heat).
Skewer 1.5 lb shrimp onto skewers and place on sheet pan. Brush both sides with 1/4 cup avocado oil and sprinkle with salt and pepper on both sides (approximately 1 tsp sea salt and 1/2 tsp black pepper).
Once grill is hot, add skewers and grill (with top open) for about 2 minutes per side or until shrimp are pink and opaque throughout. This cook time is for large shrimp. Adjust cook time slightly based on size of shrimp.
Remove skewers to a serving platter, squeeze half a lemon over the shrimp, and serve with creamy garlic herb dip.

3. Mozzarella Sticks

Low Carb Keto Mozzarella Sticks Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT8M · Total: PT18M · Yield: [‘6’, ‘6 servings’]

A low carb keto mozzarella sticks recipe with a crispy outside and gooey, cheesy inside? YES! Keto cheese sticks need just 6 ingredients – super easy!

Ingredients

12 pieces Mozzarella string cheese ((each cut in half))
2 tbsp Wholesome Yum Coconut Flour (*)
1 large Egg ((beaten))
1/2 cup Wholesome Yum Blanched Almond Flour
1/2 cup Crushed pork rinds
2 tsp Italian seasoning
1/2 tsp Garlic powder ((optional))
Oil for frying ((optional))

Instructions

Line a cookie sheet with parchment paper. Set aside.
Place coconut flour in a small bowl. Beat the egg in a second small bowl. Mix the almond flour, pork rinds, and Italian seasoning in a third bowl.
Dredge each piece of mozzarella in coconut flour. Dip it in the egg, shaking off the excess. Roll in the almond flour mixture until well coated, then place on the lined cookie sheet. Repeat with all the mozzarella (don’t let the pieces touch on the cookie sheet).
Place the cookie sheet in the freezer for at least one hour, or until ready to bake. (Don’t skip this step! It’s necessary to prevent the cheese from oozing out during baking.)
Frying instructions (recommended):Heat 2 tablespoons oil in a skillet over medium heat. Once hot, fry the mozzarella sticks in a single layer, 1-2 minutes per side. They are done when they are golden brown and soft inside when pressed gently.Baking instructions:Preheat the oven to 400 degrees F. Take the cookie sheet out of the freezer and place in the oven (preferably onto the second rack from the lowest). Bake for 4-5 minutes, until the bottom side is golden. Flip and bake for 3-4 more minutes, until golden on the other side.

4. Deviled Eggs

Keto Deviled Eggs With Bacon is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT40M · Yield: [’12’, ’12 Deviled Eggs’]

These low-carb keto deviled eggs are simple, bursting with flavor, creamy, tangy, and sprinkled with bacon! They’re a perfect snack, appetizer, or addition to any meal and can also be made Whole30 and Paleo!

Ingredients

12 Large Eggs
1/4 Cup Mayonnaise
1 1/2 Tablespoons Yellow Mustard (add an additional 1/2 Tablepoon for added tang, if desired)
2 teaspoons Finely Chopped Dill Pickles
1 teaspoon Pickle Juice
1/4 teaspoon Salt
1/8 teaspoon Pepper
2 teaspoons Parsley
1/4 teaspoon Garlic Powder
1/2 teaspoon Paprika
1 tsp Allulose (optional, for a touch of sweetness)
2 slices Bacon (cooked, optional for topping)
Chives (optional for topping)

Instructions

Prepare the hard-boiled eggs using one of the two methods below.
Cut hard-boiled eggs in half, remove the yolks, and place them in a bowl.
To the yolks add the mayonnaise, mustard, pickles, pickle juice, salt, pepper, parsley, garlic powder, paprika, and allulose (if using). Mash all together until well combined or use a food processor to get it extra creamy!
Add the filling to a plastic baggie and snip off the corner to pipe the filling into the egg white boats.
To REALLY get these eggs poppin’ sprinkle paprika, cayenne, and bacon on top!

Instant Pot Hard-Boiled Eggs:

Prep the Instant pot by adding the wire trivet at the bottom and a cup of water.
Add your eggs, secure the lid, and turn the valve to “sealing”.
Set Instant pot on high pressure and cook for 5 minutes. When the 5 minutes is up, allow to naturally release pressure for 5 minutes. Then, switch the valve to “releasing” to release the rest of the pressure and remove the lid.
Immediately add eggs to a bowl of ice water and let them cool completely, about 10 minutes.
Peel eggs and rinse off. Sometimes it helps to peel them under cold, running water.

Stovetop Hard-Boiled Eggs:

Add the eggs to a large pot and cover with water by around one-half inch.
Place over medium-high heat and bring to a boil. Boil 5 minutes.
Turn off heat, cover, and allow to set 5 more minutes.
Immediately add eggs to a bowl of ice water and let them cool completely, about 10 minutes.
Peel eggs and rinse off. Sometimes it helps to peel them under cold, running water.

5. Cheddar Cheese Bites

Cheddar Cheese Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT13M · Cook: PT12M · Total: PT25M · Yield: [‘9’, ‘9 cheese bites’]

These crispy cheddar cheese bites are a delicious low carb snack you can meal prep and have on a low carb diet. These are gluten-free, vegetarian, and keto-friendly.

Ingredients

2 eggs
1 cup cheddar cheese (shredded)
1/2 cup almond flour
1/2 tsp baking powder
pinch of black pepper

Instructions

Preheat the oven to 400F (200C). Line baking tray with parchment paper.
Whisk the eggs in a bowl.
Add in cheddar cheese, almond flour, baking powder, and black pepper. Mix them as well as you can.
Roll 8 balls out of the mixture and place them on the baking sheet.
Bake for 10-12 minutes until the cheese bites are golden brown.

6. Air Fryer Shrimp

Air Fryer Keto Fried Shrimp is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT12M · Total: PT27M · Yield: [‘4’]

One of best way to prepare shrimp as an appetizer meal…

Ingredients

1/3 cup almond flour
2 eggs
1/2 tsp smoked paprika
1/2 tsp lemon pepper
as required salt and ground black pepper
12 large shrimp peeled and deveined
Non-Stick Cooking Spray

Instructions

In a shallow bowl, place the beaten eggs
In another shallow bowl, mix together the flour, spices, salt and black pepper.
Dip each shrimp in beaten eggs and then coat with flour mixture.
Arrange the shrimp onto a wire rack to drip off excess coating.
Grease the Air Fryer Basket with cooking spray and then slide inside.
Adjust the temperature of Air Fryer to 390 °F to preheat for 5 minutes.
After preheating, arrange the shrimp into the greased Air Fryer Basket in a single layer.
Slide the basket into Air Fryer and set the time for 10-12 minutes.
While cooking, flip the shrimp once halfway through.
After cooking time is finished, remove the shrimp from Air Fryer and serve.

7. Pepperoni Chips

Air Fryer Pepperoni Chips is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT3M · Cook: PT4M · Total: PT12M · Yield: [‘4’, ‘4 Servings’]

This easy air fryer snack is the perfect way to enjoy something crispy and crunchy on a low carb diet! 0 carbs per serving, with a generous 5 grams of protein. Yummy, easy, and delicious.

Ingredients

24 slices Pepperoni

Instructions

With the basket insert inside of the Air Fryer, preheat your air fryer to 400F for 3 minutes.
Once the air fryer has preheated for 3 minutes, add the pepperoni slices using a pair of tongs. The slices can overlap just slightly, but be careful not to pack too many into the basket. This will prevent them from getting crispy.
Once you have a full layer of pepperoni slices in the basket, place it into the air fryer and cook for 4 minutes at 400F.
When the air fryer beeps, indicating that it is done, remove it from the unit and place on a hot pad or trivet.
Prepare a plate or a tray by lining it with a double layer of paper towel or newspaper.
Working quickly, use the tongs to remove the pepperoni slices and place them on the paper towel to drain.
Let the pepperoni slices drain for 5 minutes, flipping once during this time.
After the 5 minutes are up, place the pepperoni chips in a small airtight container or serve immediately.

8. Jalapeno Poppers with Bacon

Air Fryer Jalapeño Poppers with Bacon is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘8’, ‘8 poppers’]

These Air Fryer Jalapeño Poppers are cheesy goodness wrapped in bacon.

Ingredients

4 jalapeño chili peppers, sliced lengthwise
3 ounces cream cheese, softened
½ teaspoon dried oregano
½ teaspoon garlic powder
¼ teaspoon onion powder
4 bacon slices, cut in half
1/2 cup extra sharp cheddar, shredded

Instructions

Slice and scrape the seeds and membranes off the jalapeños with a spoon or a small knife.

p id=”instruction-step-2″>2. In a small bowl, add the cream cheese, cheddar, garlic powder, onion powder, and oregano. Mix to combine.
p id=”instruction-step-3″>3. Using a small spoon, add the cream cheese filling evenly to the jalapeños.

id=”instruction-step-4″>4. Cut the bacon slices in half and wrap each jalapeño.
id=”instruction-step-5″>5. Cook in the Air Fryer at 375ºF for 12 to 15 minutes until the cheese is browned and the bacon is crispy.

9. Shrimp Ceviche

Shrimp ceviche is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT1M · Yield: [‘8’, ‘8 dish’]

Shrimp ceviche is very fresh and light, perfect for hot days and the best thing is that it is easy and quick to prepare.

Ingredients

1 lb of peeled and deveined shrimp
3 tablespoons olive oil
1 large red onion peeled and finely diced
1/2 red bell pepper finely diced
3 tablespoons lemon juice
1 large avocado (peeled, cored, and diced)
1 tablespoon finely chopped coriander
1/3 cup mayonnaise optional
Salt and white pepper to taste

Instructions

If the shrimp are raw, submerge them for 5 minutes in abundant boiling water for 5 minutes, or until they turn pink (the time may vary depending on the size of the shrimp). We style well. Reserve.
In a large bowl we put the shrimp, add the lemon juice and stir well.
Let stand 5 minutes.
Add the rest of the ingredients to the bowl, that is: purple onion, red pepper, avocado, cilantro, olive oil, mayonnaise and season with salt and pepper.
Stir very well and refrigerate for 2 hours, stirring occasionally so that the flavors are well impregnated.
We serve very cold and enjoy!

10. Scotch Eggs

Scotch Eggs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: [’12’]

Scotch Eggs, tasty sausage-covered cooked eggs, are a tasty appetizer that work great anywhere, from picnic to poolside cocktail party.

Ingredients

1 lb breakfast style sausage (homemade or commercial)
6 hard-cooked eggs
1 raw egg
¼ cup flour
½ cup crushed pork rinds or panko bread crumbs

Instructions

Cover hard-cooked eggs in a thin layer of sausage.
Beat raw egg in a small bowl.
Roll an egg in flour, then dip in beaten egg, then roll in breadcrumbs.
Bake at 400 until sausage is cooked through, about 35 minutes. Turn during baking for the best-looking eggs.
Cut in half to serve. Serve warm or cold.

11. Egg Bites

Keto Egg Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT22M · Total: PT32M · Yield: [’18’, ’18 egg bites’]

These keto egg bites are low calorie, low carb, high in fat, and gluten-free. It’s a perfect flavorful low carb breakfast that can be meal prepped! Also, just a wonderful snack!

Ingredients

5 large eggs
2 tbsp milk
1/2 tsp salt
1/4 tsp black pepper
1/2 cup cheddar cheese (grated)
1/2 tbsp olive oil
1/4 cup onion (chopped)
1/2 cup ham (cubed)

Instructions

Begin by spraying a mini muffin pan with cooking spray. Then, preheat the oven to 350F (180C).
In a bowl, whisk eggs, milk, salt, black pepper, and cheddar cheese together.
Now, heat up a frying pan, add olive oil, onion, and ham. Cook until onions are tender, which will take around 5-7 minutes.
Stir the mixture into the egg mixture.
Pour everything into the mini muffin tin.
Finally, bake in the oven for 15 minutes until the egg bites become golden brown.

12. Charcuterie Board

Keto Charcuterie Board is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [’12’, ’12 servings’]

This keto charcuterie board is a perfect snack or appetizer for a party, entertaining, or even date night! The recipe below is just a guide, please feel free to use your favorite meats, cheeses, and extras. See the post above for more ideas.

Ingredients

1/2 cup Assorted Olives
1/2 cup Baby Pickles
1/2 cup Blueberries, Blackberries, or Raspberries
1/2 cup Hummus
6 oz Prosciutto
6 oz Deli Meat
6 oz Salami
1 container Brie
5 oz Cheddar Cheese
5 oz Gouda
1/4 cup Sugar-Free Jam
1 Batch Keto Crackers
10 whole Strawberries (hulled and sliced)
1/4 cup Mixed Nuts
Fresh Herbs (for garnish)

Instructions

Place the olives, pickles, hummus, and berries in mismatched bowls and place them in a random fashion on your board.
Add your meats in a way pleasing to the eye. Be sure that they look light and airy, not compacted. For ideas, please refer to the post.
Slice the brie into small wedges, the cheddar cheese into slices, and the gouda into bite-sized squares. Add to board.
Spread the sugar-free jam over the brie, if using.
Fill in the remaining space with the keto crackers, strawberries, & mixed nuts. Add some fresh herbs for garnish and serve!

13. Zucchini Skins

Zucchini Skins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

2 medium zucchinis, about 8–10 inches long
1 tablespoon olive oil, plus extra for brushing
1/2 cup diced onion
2 garlic cloves, minced
1 cup zucchini flesh from scooped centers, finely chopped
1/2 cup breadcrumbs (plain or seasoned)
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley (or basil)
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes (optional)
Salt and freshly ground pepper, to taste

Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment or lightly oil it.
2. Prepare the zucchini skins: cut each zucchini in half lengthwise and scoop out the centers to create four skins; finely chop the scooped flesh and set aside.
3. Sauté the filling base: in a skillet, heat the olive oil over medium heat; add the onion and garlic and cook until translucent, about 3–4 minutes; add the chopped zucchini flesh and cook another 2–3 minutes; season with salt and pepper.
4. Make the filling: in a bowl, combine the sautéed mixture with breadcrumbs, mozzarella, Parmesan, parsley, oregano, and red pepper flakes; mix until just combined, adding a small splash of water or a bit of the scooped flesh if the mixture seems dry.
5. Stuff the skins: divide the filling among the four zucchini skins, packing it lightly; place them on the prepared baking sheet and brush the skins with a little olive oil if desired.
6. Bake until tender and cheese is melted and lightly golden, about 18–22 minutes; remove from oven and let rest for a few minutes before serving.

14. Avocado Chutney

Avocado chutney is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT10M · Total: PT10M · Yield: 2

This spicy and creamy avocado chutney makes a delicious condiment. It can accompany side dishes like rice, flatbread, meat, or curry. With its buttery texture, this avocado chutney can be also served as a spread on sandwiches.

Ingredients

Two large avocados (or 3 small)
2 cloves garlic
1 red onion, finely sliced
Juice of 2 limes
Salt & black pepper to taste
2 tbsp DS Premium Organic Extra Virgin Olive Oil
2 Finely sliced red chilies
Cilantro (coriander)

Instructions

cut the avocado lengthwise around the seed and open it in two halves with skin on. Now you can use a spoon to scoop out the pit or use a sharp knife and gently tap the pit to twist it out. Cut the avocado into small pieces or mash it with the fork to your desired level of chunky or smooth consistency. You can also use the food processor or blender if you like it really smooth.
Add the onions, cilantro, chili peppers, garlic, lime juice, salt, and black pepper and stir everything together.

15. Spiraled Cucumber Salad

Spiraled Cucumber Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

4 medium cucumbers, spiralized (about 4 cups)
1 cup cherry tomatoes, halved
1/2 small red onion, thinly sliced
1/4 cup fresh dill, chopped
1/4 cup fresh mint, chopped (optional)
1/4 cup feta cheese, crumbled (optional)
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon red wine vinegar
1 teaspoon honey or sugar (optional)
1/4 teaspoon salt, plus more to taste
1/8 teaspoon black pepper, or to taste

Instructions

1. Prep the ingredients: spiralize the cucumbers, halve the cherry tomatoes, thinly slice the red onion, and chop the dill and mint if using.
2. Blanch the cucumber (optional): bring a pot of salted water to a boil and blanch the spiralized cucumbers for 20 seconds, then immediately transfer to ice water to stop the cooking. drain well. This step helps soften the texture for a more tender salad; omit if you prefer a crisper salad.
3. Make the dressing: in a small bowl, whisk together olive oil, lemon juice, red wine vinegar, honey (if using), salt, and pepper.
4. Combine: in a large bowl, add the spiralized cucumbers, tomatoes, red onion, dill, and mint. Pour the dressing over and toss to coat evenly. If using feta, fold it in gently.
5. Marinate and serve: let the salad sit for 10-15 minutes to let flavors meld. Taste and adjust seasoning with additional salt or pepper if needed, then serve.

16. Bacon Wrapped Grouper Bites

Bacon-Wrapped Grouper Bites with Spicy Peppercorn Ranch Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Yield: [‘8’, ‘8 -10 servings’]

This surprisingly simple appetizer is perfect for your next party! Your guests will keep coming back for more of this tasty treat! This recipe comes together in about 25 minutes and is paleo, gluten free, dairy free, low carb, keto, and Whole30 approved.

Ingredients

1/2 cup avocado oil
2 egg yolks
2 Tbsp freshly squeezed lemon juice
1 Tbsp unsweetened almond milk
1 large clove garlic (chopped)
1/2 tsp sea salt
1/2 tsp onion powder
1/2 tsp dijon mustard
1/4 tsp cayenne pepper*
1/4 tsp freshly ground black pepper
2 Tbsp chopped dill
2 Tbsp chopped flat leaf parsley
2 Tbsp chopped chives
Garnish: red pepper flakes and extra chives
1.5 lb grouper fillets (cut into 1″ chunks)
3/4 lb sugar-free bacon (cut crosswise (thin/normal sliced bacon recommended**))

Instructions Spicy Peppercorn Ranch Dip

Place all ingredients except the fresh herbs (dill, parsley, and chives) in a glass measuring cup and blend up with an immersion blender for about 30 seconds.
Add in herbs, stir, then pulse with the immersion blender until just broken up. Don’t blend too much or your ranch dip will be green!
Cover and refrigerate until needed. Garnish with red pepper flakes and extra chives just before serving.

Bacon-Wrapped Grouper Bites

Preheat oven to 475ºF (218ºC) with baking sheet inside. You want the baking sheet to be hot when you add the grouper bites.
Place bacon slices in a large skillet over medium heat and cook, flipping when needed, until lightly browned but still soft enough (and long enough) to wrap around fish pieces.
Carefully wrap bacon tightly around fish pieces and secure with 4″ bamboo skewers.
When oven is finished preheating, remove the baking sheet, quickly place grouper bites on it and return to the oven on a lower rack.
Cook for 8-10 minutes or until the fish is cooked through.
Use a spatula to remove to serving platter. If you have any sticking, just gently work the spatula under the bites to remove.
Serve hot with spicy peppercorn ranch dip. They are not very good if left out much longer than 30 minutes, so keep that in mind if serving for a crowd.

17. Bloody Mary Deviled Eggs

Bloody Mary Deviled Eggs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

8 large eggs
3 tablespoons mayonnaise
2 tablespoons sour cream
1 tablespoon tomato juice or Bloody Mary mix
1 teaspoon prepared horseradish
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce (adjust to taste)
1/4 teaspoon celery salt
1/8 teaspoon smoked paprika, plus more for garnish
8 small pickle spears or 8 olive halves, for garnish (optional)

Instructions

1. Place eggs in a single layer in a large saucepan and cover with water by about 1 inch. Bring to a boil, then turn off the heat, cover, and let stand 12 minutes. Drain and transfer eggs to an ice bath to cool completely.
2. Peel the eggs and cut them in half lengthwise. Gently scoop the yolks into a small bowl and set the whites aside.
3. Mash the yolks with the mayonnaise and sour cream until smooth. Stir in tomato juice, horseradish, Worcestershire, hot sauce, and celery salt. Taste and adjust seasoning as needed.
4. Spoon or pipe the yolk mixture back into the hollowed egg whites until evenly filled.
5. Dust with smoked paprika and garnish each egg with a pickle spear or olive half. Refrigerate until ready to serve.

18. Brussel Sprouts

Air Fryer Smashed Brussel Sprouts Recipe (tiktok) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘2’, ‘2 portion’]

Delicious brussel in air fryer.

Ingredients

10 oz Brussel sprouts
1 glove Garlic
3 tablespoons Olive oil
A pinch of sea salt and black pepper
2 tablespoons Parmesan cheese

Instructions

Clean the sprouts by cutting off the ends and removing the outer leaves if needed.
Set a pot with water to boil. When it boils, add the salt and sprouts and let them cook for about 10 minutes. You can also microwave them if you prefer. Put the sprouts in a microwave-safe bowl, add half a cup of water, and let them cook for 4-6 minutes (check after a few minutes if there is enough water).
When they are ready, put them in a large bowl with water and ice to stop the cooking process. Drain them and dry them with a cloth.
Add the oil, spices, pressed garlic, and parmesan cheese in a small mixing bowl and mix well.
Smash the sprouts with the help of the bottom of a glass; in the meantime, preheat the air fryer to 400 degrees F (200 degrees C) for 2 minutes.
Transfer the sprouts to the basket of the air fryer, being careful not to overlap them, and spread the oil mixture on top with a kitchen brush. Cook in the air fryer for 5 minutes at 400 degrees F (200 degrees C).
After the 5 minutes have passed, turn the sprouts over with the help of kitchen tongs, spread the oil mixture on top again, and cook for another 4 to 5 minutes at 400 degrees F.
Serve with dips for a delicious finger appetizer.

19. Parmesan Crisps

Parmesan Crisps is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT10M · Yield: [’20’, ’20 crisps’]

Cheesy, Crunchy Parmesan Crisps, perfect for dipping!

Ingredients

250 g Parmesan cheese

Instructions

Preheat the oven to 160C (320F) and line a baking sheet with greaseproof paper.
Grate the parmesan.
Place a small mound of parmesan on the greaseproof paper and shape into a vague circle.
Repeat until you have covered the baking tray. Make sure not to place the mounds too close together as they will spread out as they melt.
Pop the tray into the oven and bake until they start to change colour (about 5 minutes).
Remove from the oven when golden brown and allow to cool.
When cool, remove from the greaseproof paper and serve with your favourite dips.

20. Keto Garlic Chicken

Lemon Butter Garlic Chicken | Keto Chicken Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT60M · Yield: [‘2’, ‘2 people’]

Keto Lemon Butter Garlic Chicken is a one-pan, low-carb, easy-to-make, delicious, finger-licking-good chicken dish made with basic ingredients from your kitchen for lunch and dinner. Garlic Chicken is one of the best chicken recipes for your weight loss diet.

Ingredients

400 g Chicken Thighs
1 Lemon (freshly squeezed juice)
1/2 to 1 tsp Red Chilie Powder
1/4 tsp Turmeric Powder
1 tsp Salt
1 tbsp Butter
20 g Garlic (finely chopped ( 6 to 8 cloves))
100 g Onion (finely chopped (1 large))
1 to 2 Green chilies (( or 1/2 Jalapeno), for heat)
1/2 Lemon (freshly squeezed juice)
1/2 to 1 tsp Garam masala (curry powder)
20 g Cashews (ground to paste using 3 tbsp water (10 to 12))
10 g Cilantro or Coriander leaves (finely chopped ( 1 to 2 tbsp))

Instructions

In a bowl, add chicken thighs, lemon juice, red chile powder, turmeric powder, and salt, and mix; marinate this for 30 minutes.
Heat butter in a pan. To this, add garlic and saute for 30 seconds to 1 minute.
Next, add the onion and saute until translucent for 6 to 8 minutes. Add green chilies halfway through while sauteing onions.
Add the marinated chicken, spread it across the pan, and cook for 6 to 8 minutes. Flip and cook on the other side for another 6 to 8 minutes or until cooked through.
To this, add lemon juice, garam masala, cashew paste, and coriander leaves and mix well.
Now add approx ¼ cup of hot water and cook for 5 minutes.
Keto Chicken Recipe for your meal is ready. Serve and enjoy.

21. Cheese Balls

Keto Cheese Balls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT70M · Yield: [’18’]

Bite sized cheese balls make a delicious low carb appetizer! Flavorful cream cheese balls are rolled in a mixture of bacon, chives and pecans.

Ingredients

8 slices bacon (cooked and chopped)
2 packages cream cheese (8oz/250g package, softened)
1 cup cheddar cheese (shredded)
1 tsp garlic powder
1 tsp paprika
½ tsp salt
½ tsp pepper
¼ cup fresh chives (chopped)
⅓ cup pecans (chopped)

Instructions

In a large bowl, blend together cream cheese, cheddar cheese, garlic powder, paprika, salt and pepper. Using a cookie scoop or roll with your hands to make 18 small balls. Place on a parchment lined plate and refrigerate for 1 hour.
In a small bowl, mix bacon, chives and pecans.
Roll the cheese balls in the bacon mixture. Serve cold or room temperature.

22. Pizza Chicken Bites

Keto Pizza Chicken Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M

Turn crispy chicken nuggets into tasty keto pizza bites! You don’t need any almond or coconut flour – just ground chicken.

Ingredients

1 pound Ground Chicken
1 Egg
1/4 cup Grated Parmesan Cheese (Divided )
3/4 cup Ground Pork Rinds
1 tsp Italian Seasoning
1 cup Shredded Mozzarella Cheese
1/2 cup Rao Pizza Sauce
12 Mini Pepperonis

Instructions

Preheat the oven to 400 degrees F.
In a large bowl, mix together ground chicken, egg, italian seasoning, and ½ of the parmesan cheese.
In a separate bowl, stir together ground pork rinds and remaining parmesan cheese.
Form the chicken mixture into small nuggets, roll in the pork rind mixture, then place on a prepared baking sheet. (I used parchment paper for easy removal).
Bake for approximately 25-30 minutes, or until nuggets are slightly brown and the chicken is cooked through.
Remove from the oven, layer each with shredded mozzarella cheese, pepperoni and additional mozzarella.
Return to the oven for another 3-4 minutes, or until the cheese has melted.

23. Dry Rub Baked Wings

Dry Rub Baked Wings is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT50M · Total: PT55M · Yield: [‘4’, ‘4 people’]

These dry rub wings are easy and perfect for gatherings big or small! Just 1 net carb per serving, these tasty Whole 30 & Keto chicken wings are an appetizer everyone will love!

Ingredients

4 lbs chicken wings (thawed)
2 tbsp olive oil (or avocado oil)
2 tsp onion powder
2 tsp garlic powder
2 tsp paprika
1.5 tsp sea salt
1 tsp black pepper
1/2 tsp ground mustard
1/4 tsp cayenne

Instructions

Preheat your oven to 400. Line a large baking sheet with foil or parchment paper for easy cleanup.
Pat your wings dry with paper towels. Place them in a large bowl. Mix the spices together in a separate small bowl. Pour the olive oil onto the chicken, followed by the spices. Use your hands to mix everything together well. The spices should stick to the chicken wings so they are completely coated.
Lay the wings out evenly on an oven-safe baking rack (if using*) on top of a baking sheet so they aren’t overlapping. Bake for 45 minutes. Check them halfway through and flip if they are getting too dark. (I didn’t need to flip mine). Broil for an additional 5 minutes at the end if you want them super crispy!
Serve your dry rub wings with your favorite dairy free ranch or dipping sauce. I love Tessemae’s ranch!

24. Turkey Ranch Pinwheels

Keto Turkey Ranch Pinwheels is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘4’, ‘4 people’]

These keto turkey ranch pinwheels are the perfect lunch, snack, or appetizer. There are lots of ways you can customize them too.

Ingredients

4 Large Green Leaf Lettuce Leaves
8 slices Deli Turkey
1 cup Cheddar Cheese (shredded)
4 ounces Cream Cheese (softened)
1/4 cup Bacon (crumbled)
2 tbsp Ranch Seasoning Mix

Instructions

In a mixing bowl, combine the shredded cheddar, cream cheese, crumbled bacon and ranch seasoning.
Lay a piece of green leaf lettuce on a flat surface and top with two slices of deli turkey.
Spread ¼ of the cheese mixture over the turkey and roll closed lengthwise.
Slice the roll into 1 inch thick pieces and secure with a toothpick if desired before serving.
Repeat steps 2-4 until you have created 4 pinwheel rolls.

25. Chicken Wings

Keto Wings is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘8’]

Enjoy some Keto Wings with amazing sauces & rubs in no time. Preparing keto chicken wings is EASY & great for game nights, parties, & more!

Ingredients

3 lbs chicken wings ((cut into sections))
2 tbsp butter (melted)
2 tbsp mayo
2 tbsp beaten egg
2 tsp hot sauce
1/2 tsp garlic powder
1/2 tsp lemon pepper
1/4 tsp onion powder
4 oz butter (melted)
1/4 tsp Italian seasoning
1/4 cup Parmesan cheese
1/2 tsp garlic powder
tiny pinch crushed red pepper
1/8 tsp salt

Instructions Air Fryer

Cook the wings in a single layer at 400 degrees for approximately 20 minutes. You want to cook them until they are browned and crisp.
Toss the hot cooked wings with your favorite dry rub or sauce and serve immediately.

Oven

Cook the chicken wings at 400 degrees for approximately 25 minutes until they are browned. Optional: Broil for 2-3 minutes to further crisp them.
Toss the hot cooked wings with your favorite dry rub or sauce and serve immediately.

Sauces

Combine all the ingredients for the sauce desired. Add hot wings and toss to coat.

26. Ham and Pickle Roll Ups

Keto Ham and Pickle Roll-Ups is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘6’, ‘6 servings’]

This is the easiest keto-friendly lunch ever! With deli-sliced ham and tangy pickles, you’ll crave these simple pickle roll-ups.

Ingredients

6 pieces Deli Sliced Ham
6 Mini Dill Pickles
4 ounces Cream Cheese (softened )
2 tsp Everything Bagel Seasoning (plus additional for garnish )
2 tsp Bacon Pieces (plus additional for garnish )

Instructions

Combine the cream cheese, 2 tsp everything bagel seasoning and 2 tsp bacon pieces together in a bowl, and mix until smooth and well combined.
Lay a piece of ham on a flat surface, and smooth with ⅙ of the cream cheese mixture.
Add a mini dill pickle to one end of the piece of ham, and roll the ham slice closed over the pickle and filling.
Slice into rounds with a sharp knife.
Repeat steps 2-4 until you have made and sliced 6 rollups total.

27. Crab stuffed Mushroom

Keto Crab Stuffed Mushrooms is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Yield: [’16’]

These low carb keto crab stuffed mushrooms are easy to make with a cream cheese filling. They are rich and cheesy with a light seafood flavor.

Ingredients

16 large mushrooms
1 tablespoon butter
1 tablespoon olive oil
2 green onions (minced)
1/4 red bell pepper (minced)
8 ounces crab meat ( picked clean of shells)
4 ounces cream cheese (room temperature)
2 teaspoons Old Bay seasoning
pink salt
cracked black pepper
2 tablespoons fresh flat-leaf parsley (chopped + more for garnish if desired)
1/4 cup Parmesan cheese (grated)

Instructions

Preheat the oven to 350 degrees F.
Remove the stems from the mushrooms and chop. Carefully scraped out the gills to make room for the stuffing. Spray a shallow baking dish with avocado or olive oil.
Heat the butter and oil in a skillet. When the butter melts, add reserved chopped mushroom stems, green onions, and red bell pepper. Cook until vegetables are tender, 3 to 5 minutes.
In a large bowl, combine cooked ingredients with crab meat, creamed cheese, Old Bay, salt, and pepper.
Fill each mushroom with as much as possible. Top each mushroom with Parmesan cheese.
Bake for 15 to 20 minutes, until mushroom caps are tender and cheese is crispy.

28. Swedish Meatballs

Low-Carb Swedish Meatballs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT30M · Yield: [‘8’]

Flavorful meatballs in a creamy rich gravy, Swedish Meatballs can even be made gluten free and keto. Serve over noodles or cauliflower.

Ingredients

1 white onion (medium, very finely diced)
1 lb ground beef (or use half ground pork)
1/2-1 cup pork rinds (1/4 cup crushed or 1 slice fresh bread, grated)
2 Tablespoons fresh parsley (or 1 T dried parsley)
1 Tablespoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground allspice
2 cloves garlic (minced)
1 egg (lightly beaten)
2-3 Tablespoons oil (for frying)
1 1/4 cups beef broth
1 teaspoon Dijon mustard
4 ounces cream cheese
¼ teaspoon xanthan gum (or 2 T flour)

Instructions

Combine the meatball ingredients except frying oil in alarge bowl. Mix thoroughly with your hands and form into 1-inch meatballs.
Heat oil in your skillet over medium heat and cook themeatballs, turning to brown on all sides. When cooked through, transfer to aplate and keep warm.
Melt the cream cheese and mustard in the pan, then add in 1cup of broth slowly, deglazing the pan as needed. Make a thickener slurry bymixing the xanthan gum (or flour) with the remaining ¼ cup broth. Gradually add this to the sauce whisking and simmering, until it reaches the desired thickness. A flour mixture will need to simmer to thicken, but xanthan gum will thicken just by mixing in.
Add the meatballs back into the skillet, simmer for a couple more minutes. Serve over noodles (or roasted cauliflower for keto)

29. Spiced Cheese Log

Spiced Cheese Log Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘1’, ‘1 log’]

Cheese log coated with crushed spices and served as a delicious party appetizer.

Ingredients

4 oz Cheese Log (*see Notes)
1 Tablespoon Black Pepper Ground (*see Notes½)
1 Teaspoon Pink Peppercorn
1 Teaspoon Green Pepper (or White Pepper)
¼ Teaspoon Salt
½ Teaspoon Red Chili Pepper Flakes ((optional))

Instructions

Place black pepper, green or white pepper, pink pepper, salt, and crushed chili pepper in a bowl.
Grind spices course or finely with a mortar and pestle or a kitchen machine. A coffee bean grinder can do that too.
Spread ground mixed spices over a clean straight surface.
Roll cheese log in the spices so that the½ cheese is completely covered with a coat of spices.
Serve up room temperature.

30. Taco Stuffed Mini Peppers

Taco Stuffed Mini Peppers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘8’, ‘8 servings’]

Taco Stuffed Mini Peppers are the perfect low carb snack, appetizer or light meal!

Ingredients

1 lb sweet mini peppers
1 lb ground beef
2 tablespoons taco seasoning
3 tablespoons salsa
salt and pepper to taste
1 1/2 cups cheddar (or Monterey jack cheese, shredded)
cilantro (or green onion, to garnish)
sour cream
extra salsa

Instructions

Slice the sweet mini peppers in half, lengthwise and scoop out the seeds. Place them on a baking sheet lined with parchment paper. with the cut side facing up.
Preheat oven to 350F and line a baking sheet with parchment paper.
Heat a skillet and add the ground beef. Brown the beef, stirring and breaking up the pieces until it is cooked. Once it is cooked through, sprinkle it with the taco seasoning and add the salsa. Stir to coat it evenly. Taste and season with salt and pepper as needed [some taco seasonings include salt so be sure to taste and use only if needed].
Add 1/2 cup of shredded cheese to the ground beef and stir. Scoop the mixture into the sliced mini peppers.
Top them with the remaining shredded cheese and bake them for 10 minutes or until the cheese is melted.
Sprinkle with cilantro and/or green onion. Serve with sour cream and extra salsa (optional).

31. Cheese Stuffed Mini Peppers

Cream Cheese Stuffed Mini Peppers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [’34’, ’34 appetizers’]

Bring color and flavor to the party: these spicy & sweet mini peppers stuffed with a mix of cream cheese, cheddar and bacon are the most epic keto appetizer!

Ingredients

16 ounces mini sweet peppers (about 16 to 18 peppers)
8 ounces cream cheese (softened)
1/2 cup sour cream
3/4 cup grated cheddar
1/3 cup bacon bits or crumbles
1 to 2 tablespoons sriracha (spicy to taste)
1 pinch smoked paprika
1 to 2 teaspoons dried chives (chopped or dried, or fresh chopped cilantro)

Instructions

Slice 16 ounces mini sweet peppers in half by cutting them lengthwise with a sharp knife and remove the seeds and membrane inside the peppers.
In a large bowl, use a spoon to mix together 8 ounces cream cheese, 1/2 cup sour cream, 3/4 cup grated cheddar, 1/3 cup bacon bits or crumbles and 1 to 2 tablespoons sriracha. Mix until the filling is well combined, with uniform color.
Using a teaspoon, stuff the peppers with the spicy cream cheese mix. Use about 2-3 full teaspoons per pepper (depending on pepper size).
Garnish peppers with 1 pinch smoked paprika, and sprinkle 1 to 2 teaspoons dried chives. You can also use fresh chopped cilantro.
Serve immediately, or refrigerate covered in cling wrap for up to 3 days.

32. Mexican Spicy Deviled Eggs

Mexican Spicy Deviled Eggs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

8 large eggs
1/2 cup mayonnaise
1/3 cup Mexican crema (or sour cream)
2 tablespoons fresh lime juice
1-2 jalapeño peppers, seeds removed and finely minced
1/4 cup cotija cheese, finely crumbled
2 tablespoons fresh cilantro, finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon smoked paprika (optional)
1/4 teaspoon salt, or to taste
Freshly ground black pepper, to taste
Optional: hot sauce, to taste

Instructions

1. Place 8 eggs in a single layer in a medium saucepan and cover with water by about 1 inch. Bring to a boil, then reduce heat and simmer for 9–10 minutes. Transfer eggs to an ice bath or run under cold water until completely cooled, then peel.
2. Slice eggs in half lengthwise and carefully remove yolks to a mixing bowl. Set the egg whites aside on a platter.
3. To the yolks, add mayonnaise, crema, lime juice, minced jalapeño, cilantro, cotija, cumin, chili powder, smoked paprika (if using), salt, and pepper. Mash until smooth and creamy. If filling is too thick, whisk in a teaspoon or two of water or lime juice until spreadable. Taste and adjust seasoning as needed.
4. Spoon or pipe the yolk filling into the hollow centers of the egg whites.
5. Garnish with extra cotija, chopped cilantro, and jalapeño slices. Finish with a light drizzle of hot sauce if desired.
6. Refrigerate briefly if not serving immediately, then serve chilled or at room temperature.

33. Taco Cucumber Bites

Cucumber Cream Cheese Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT18M · Total: PT18M · Yield: [‘2’, ‘2 people’]

These Cucumber Cream Cheese Bites are fresh, easy snacks that add a Tex-Mex twist to the humble cucumber appetizer with taco seasoning.

Ingredients

1 cucumber (seedless )
¼ cup sour cream
4 ounces cream cheese ((1/2 package) )
1 tablespoon taco seasoning ((I used Ortega))
4-5 dashes hot sauce ((I used Tabasco))
black olives ((sliced, optional, for garnish))
pickled jalapenos ((sliced, optional, for garnish))
red pepper flakes ((optional, for garnish))

Instructions

Let the cream cheese come to room temperature. Meanwhile, cut the cucumber into 1/4” slices and lay them on a paper towel.* When you’re finished slicing, put a paper towel over the top of the cucumber slices to soak up excess moisture. I do this for about 10 minutes.
Combine sour cream, cream cheese, taco seasoning, and hot sauce in a bowl. Mix until smooth, creamy, and free of lumps. A hand mixer works quickly and effectively here.
Put the taco topping in a sandwich bag and seal. Cut the tip of the bag and pipe the topping onto each slice of cucumber.
Garnish! I chose to put three slices of black olive on a few, and a single pickled jalapeno slice on others. Plus a few red pepper flakes.
Eat! You can prepare these a few hours ahead of serving, but these are best eaten the same day they were prepared.

34. Bacon Wrapped Scallops

Bacon-Wrapped Scallops is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Yield: [’15’, ’15 pieces’]

This easy hors d’oeuvre takes just minutes to put together. It’s a great addition to any cocktail party. Naturally gluten free, low-carb and keto friendly.

Ingredients

1 pound scallops (about 15)
1/2 pound bacon (medium thickness (about 8 slices) )

Instructions

Preheat oven to 400 degrees F. Prepare baking sheet by lining it with foil or parchment paper.
Rinse the scallops in cold water. Remove the “foot” from the scallops. Pat dry with paper towel.
Cut the bacon to fit around the scallops. The size of the scallops will determine how long you cut the bacon strips. Use a toothpick to secure the bacon to the scallop. Thinner cut bacon will “stretch” more easily.
Place baking sheet in oven and bake for for about 7-8 minutes until the bacon is cooked and crisp. Turn halfway, and bake for an additional 7-8 minutes..
Transfer scallops to a paper towel lined plate to dab off excess grease before serving. Remove the toothpick and replace with a fresh skewer or decorative bamboo pick.

35. Cheesy Cauliflower Bites

Cheesy Cauliflower Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT25M · Total: PT45M · Yield: [’23’, ’23 cauliflower bites’]

These cheesy cauliflower bites are naturally sweet, flavorful yet low carb. It’s a low-calorie snack you can have for lunch, meal prep, and enjoy throughout the day. They’re vegetarian and gluten-free.

Ingredients

2 cups cauliflower florets (check Note 1)
1 cup mature cheddar cheese (shredded)
1 egg
1/4 tsp oregano
1/4 tsp onion powder
1/4 tsp garlic powder
pinch salt and pepper

Instructions

Preheat the oven to 375F (190C). Grease mini muffin tins with oil.
Steam cauliflower florets on a saucepan using a steaming basket. This should take around 8-10 minutes.
Pulse the cauliflower in a food processor until it becomes like rice. When removing, squeeze to drain it. Squeeze out as much water as you can.
Now, add cauliflower to a bowl, add in cheddar cheese, egg, oregano, onion, garlic, and salt with pepper.
Mix until combined.
Scoop out some into each muffin tin and flatten the mixture out. We want to create nice flat bites.
Bake for 12-15 minutes until golden brown. Make sure the middle of the bites has hardened up too.
Let them cool down before serving. Have them with your favorite sauce!

36. Tater Tots

Extra Crispy Keto Tater Tots Croquettes Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [’42’, ’42 Pieces’]

These crispy tater tots croquettes are made with just three ingredients and cook until golden and crunchy outside with a soft, fluffy center. They are dairy-free, gluten-free, and make an easy keto side dish or snack.

Ingredients

1 Cup Almond Flour
1/2 Cup Coconut Flour
6 teaspoons Xanthan
1 Cup Hot Water
1 Pinch Salt
1 Pinch Pepper

Instructions

As a first step, prepare all of your ingredients for easy assembly.
After you weigh all the dry ingredients, prepare one big bowl where you can mix it all up.
Place all the dry ingredients into the mixing bowl.
Using your spatula, mix all the dry ingredients fully.
Once all the dry ingredients are mixed, slowly start adding hot or boiling water into the bowl while mixing it all.
When all the hot water is within the dry ingredients’ mixture, using your spatula, make sure it is all fully incorporated together with Keto flours and Xanthan gum.
Once your mixture is smooth, place it all onto the sheet and using your hands, work out the dough making sure it is smooth without any dry lumps from the nut flowers.
Take approximately ¼ of the dough and start rolling.
The easiest for me is to roll it into a log. Using your spatula or cake scraper, separate the log into smaller pieces, all the same sizes.
One by one, take each of the pieces and roll with your hands into smaller log or cylinder shape tots.
Once all of your Keto Tater Tots are prepared, place them one by one into the preheated frying pan with oil. Have your settings on to six or medium heat. Slowly fry all the Keto Tots, turning them regularly.
When you see that your tots are turning into a beautiful golden color, one by one, place them into the plate covered with a paper towel.

37. Salami Roll Ups

Keto Salami Roll Ups with Cream Cheese & Peppers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT1H15M · Yield: 20

These 3-Ingredient Keto Salami Roll Ups are so easy to make and perfect to serve as an appetizer or enjoy as a snack! They’re so delectable you won’t even miss the tortilla!

Ingredients

24 slices salami
4 ounces cream cheese, softened
½ cup banana peppers, finely chopped

Instructions

Place the salami in a flat layer, creating 3 rows of four slices.
Spread half the cream cheese over the salami and top with half the banana peppers.
Tightly roll the meat and cheese and wrap in plastic wrap.
Repeat the process with the remaining ingredients.
Refrigerate both rolls for at least one hour, then slice the rolls to create the pinwheels.

38. Ham Roll Ups

Ham Roll-Ups with Cream Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [’12’, ’12 roll ups’]

These keto ham rolls ups are a perfect cold lunch when you’re on a keto diet. Easy to meal prep, creamy and flavorful!

Ingredients

12 slices of ham
4 tbsp cream cheese
4 tbsp Cheddar cheese (grated)
1 tsp Worcestershire sauce
2 green onions (finely sliced)
a pinch of salt
a pinch of black pepper

Instructions

1 portion: 3 rolls
Mix cream cheese, cheddar cheese, Worcestershire sauce, green onions, and salt with black pepper.
Spread each slice of ham with the mixture. Roll up and secure with a toothpick if necessary.

39. Artichoke Crab Dip

Low Carb Artichoke Crab Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Yield: [‘8’]

This Low Carb Artichoke Crab Dip recipe takes just 10 minutes to put together and then is popped into the oven. The result is a crowd-pleasing cheesy dip that is baked to perfection!

Ingredients

1 pound lump crab meat (cleaned)
15 ounces marinated artichoke hearts (drained and chopped)
8 ounces cream cheese (at room temperature)
1 cup shredded mozzarella cheese
1/2 cup Fresh grated Parmesan cheese
1 cup sour cream
1 tablespoon lemon juice
1 tablespoon fresh flat-leaf parsley (chopped + more for garnish)
1 teaspoon Dijon mustard
1 tablespoon Old Bay seasoning
1/4 teaspoon organic ground cayenne pepper
pink salt
cracked black pepper

Instructions

Preheat oven to 350 degrees F.
In a large mixing bowl, combine softened cream cheese, sour cream, lemon juice, parsley, mustard, and Old Bay. Stir in the Parmesan cheese, 1/2 cup of the mozzarella cheese, and chopped artichoke hearts. Mix well.
Carefully fold in crab meat so as not to break the lumps up too much (can use your hands if needed). Pour mixture into lightly greased baking dish. Sprinkle with remaining mozzarella cheese.
Bake 20-25 minutes or until the top is golden brown and bubbling.
Sprinkle remaining parsley over the dip and serve with pork rinds, chicken rinds, Fat Snax keto crackers, Proudly Pure Keto Parmesan Cheese Crisps, bell pepper wedges, or celery.

40. Cauliflower Wings

Cauliflower Wings is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

1 large head cauliflower, cut into bite-sized florets (about 4 cups florets)
3/4 cup all-purpose flour (or gluten-free flour)
1/4 cup cornstarch
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
3/4 cup cold water or unsweetened plant-based milk
1 tablespoon olive oil
1/2 cup buffalo-style hot sauce (or your preferred wing sauce)
2 tablespoons melted butter or olive oil (for tossing the sauce)
Optional: celery sticks and ranch or blue cheese dressing for serving

Instructions

1. Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, cornstarch, garlic powder, paprika, onion powder, salt, and pepper. Whisk in the cold water (or plant-based milk) and olive oil until a thick, smooth batter forms.
3. Cut the cauliflower into bite-sized florets, rinse, and pat dry.
4. Dip each floret into the batter, letting excess drip off, and arrange on the prepared baking sheet. Lightly mist or brush with a little oil to help crisp.
5. Bake for 18–22 minutes, until the edges are golden and the florets are tender.
6. Meanwhile, in a small bowl, whisk together the hot sauce and melted butter (or olive oil) to make the sauce.
7. Remove the cauliflower from the oven, toss the florets in the sauce to coat, then return to the baking sheet and bake 5–7 minutes more to set the coating.
8. Serve hot with celery sticks and ranch or blue cheese dressing on the side, if you like.

41. Fried Pickles

Zero-Carb Keto Fried Pickles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT9M · Total: PT19M · Yield: [‘8’, ‘8 fried pickle spears’]

This is an easy recipe for Keto Fried Pickles. It’s a zero carb snack or appetizer that will please dieters and non-dieters alike.

Ingredients

8 no sugar dill pickle spears
1/2 cup (1/2 of a 3.5 oz bag) crushed pork rinds
1/4 cup grated parmesan cheese
2 tablespoons oat fiber
1 large egg, beaten
1 tablespoon heavy whipping cream
½ cup mayonnaise
1 teaspoon Swerve Granular
¼ teaspoon ground paprika
½ tablespoon butter, melted
1 teaspoon tomato paste
¼ teaspoon ground cayenne pepper
2-3 tablespoons water as needed to thin the sauce

Instructions

Set up an assembly line with three shallow bowls.
2. Add oat fiber to the first bowl.
3. Mix together the egg and cream in the second bowl.
4. Blend pork rinds in a blender until they are the consistency of panko bread crumbs. Mix with parmesan cheese in the third bowl.
5. Pat the excess liquid off the pickle spears with paper towels.
6. Coat the outside of a pickle with oat fiber. Dip the pickle into the egg wash so that it coats all sides. Then press the pickle into the bowl of pork rinds and cheese until fully covered.
7. Carefully place the breaded pickle on a large plate and repeat with the remaining pickles. It’s best to handle the pickles with tongs so that you don’t rub off the breading before it’s cooked and hardened around the spears.
8. Cook the pickles by frying in oil, baking, or air frying.
Place 4 pickles in the basket of an air fryer. Fry at 320 degrees F for 8-9 minutes until browned. Repeat with the remaining 4 spears.
Add coconut or avocado oil to a large skillet so that will just cover the pickles. Bring the temperature up to 375 degrees F and fry the pickles, 4 at a time, for 2-3 minutes, turning once. Remove pickles to a paper towel-covered plate to drain.
Preheat oven to 400 degrees F and cover a cookie sheet with parchment paper. Spray the parchment paper with cooking spray. Place all pickles on the cookie sheet and spray them with the cooking spray. Bake for 15 minutes, carefully flip the pickles and bake for 5 minutes more. If the pickles haven’t browned enough, then broil for 1 minute, watching carefully so that they don’t burn.
9. Mix together all dipping sauce ingredients and serve with the fried pickles.

42. Cuban Sandwich on a Stick

Cuban Sandwich on a Stick is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

8 oz roasted pork shoulder, thinly sliced into bite-size pieces
4 slices deli ham, folded
4 slices Swiss cheese, cut into 4 small squares
4 dill pickle spears, halved lengthwise
8 small bread squares (2×2 inches), lightly toasted
2 tablespoons yellow mustard, plus extra for serving
1 tablespoon unsalted butter, melted
1 tablespoon olive oil
1/2 teaspoon dried oregano
Salt and freshly ground black pepper, to taste
4 bamboo skewers

Instructions

Preheat a grill pan or skillet over medium heat and brush with half of the olive oil.
Spread mustard on the inner faces of the bread squares. Set up 4 bread squares as the bases and 4 as the tops.
Assemble each skewer in order: base bread square (mustard side up), a piece of pork, a folded slice of ham, a pickle half, a Swiss cheese square, then the top bread square (mustard side down). Carefully slide the assembled stack onto a skewer.
Brush the outer surfaces with melted butter and the remaining olive oil; season with oregano, salt, and pepper.
Grill or sauté the skewers 6–8 minutes, turning occasionally, until the pork is heated through and the bread is golden and crisp with the cheese just melted.
If needed, finish under the broiler for 1–2 minutes to fully melt the cheese.
Serve immediately with extra mustard on the side. These can be enjoyed as a party appetizer or a fun main dish with light sides.

43. BLT Dip

Keto BLT Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [‘6’, ‘6 servings’]

There is more to this dip than just bacon, lettuce, and tomatoes! This keto BLT dip is made with cream cheese and a tasty blend of spices.

Ingredients

8 ounces Cream Cheese (softened )
1/2 cup Mayonnaise
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/4 tsp Paprika
Salt and Pepper (to taste )
1 cup Shredded Cheddar Cheese
2 Roma Tomatoes
1 cup Finely Chopped Lettuce
1/4 cup Green Onion (chopped)
4 slices Bacon (cooked and crumbled)

Instructions

Beat together the cream cheese, mayonnaise, garlic powder, onion powder, paprika and salt and pepper to taste.
Spread the mixture into a serving bowl.
Top the dip with the lettuce, tomato, cheese, bacon and green onions.
Serve with your choice of keto-friendly items for dipping.

44. Beer Cheese

Keto Beer Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: 6

Need a delicious appetizer? My keto Beer Cheese will be the talk of the party, but without all those pesky carbs. Just a few simple ingredients and 30 minutes is all you need.

Ingredients

1 cup low carb beer
½ cup heavy whipping cream
2 cups shredded cheddar cheese
1 teaspoon dijon mustard
pinch of cayenne pepper
½ teaspoon chili powder
salt and pepper to taste
Garnish: chopped green onions & crumbled bacon (optional)

Instructions

Place the beer, mustard, cayenne, chili powder and salt and pepper into a saucepan over medium heat. Bring to a low boil. Reduce heat and simmer for 10 minutes. Stir in the heavy whipping cream and cheese. Simmer until thickened. Add additional salt and pepper to taste, if desired. Allow to sit to thicken a bit before serving, garnish with green onions and/or bacon.

45. Coconut Shrimp

Air Fryer Keto Coconut Shrimp is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘6’]

Surely you will receive huge appreciation from your family after making this appetizer.

Ingredients

8 ounce unsweetened coconut milk
as required salt and ground black pepper
1/2 cup unsweetened coconut (shredded)
1/2 cup pork rinds (crushed)
1 lb large shrimp (peeled and deveined )
Non-Stick Cooking Spray

Instructions

In a shallow bowl, place the coconut milk.
In another bowl, add coconut, pork rinds, salt, and black pepper and mix well.
Dip the shrimp into coconut milk and then coat with the coconut mixture evenly.
Grease the Air Fryer Basket with cooking spray and then slide inside.
Adjust the temperature of Air Fryer to 350 °F to preheat for 5 minutes.
After preheating, arrange the shrimp into the greased Air Fryer Basket in a single layer.
Slide the basket into Air Fryer and set the time for 17-20 minutes.
While cooking, flip the wings once halfway through.
After cooking time is finished, remove the shrimp from Air Fryer and serve.

46. Cheese Chips

Cheese Chips is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

2 cups shredded sharp cheddar cheese (about 8 oz / 225 g)
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/8 teaspoon chili powder (optional for heat)
Pinch of salt (optional)
1 sheet parchment paper, for lining the baking sheet

Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a small bowl, mix the shredded cheese with paprika, garlic powder, chili powder (if using), and salt until well combined.
3. Scoop small heaping tablespoons of the seasoned cheese onto the prepared sheet, spacing them about 1 inch apart. Gently press each mound with your finger or the back of a spoon to form thin, round chips.
4. Bake for 6–8 minutes, watching closely, until the edges are golden and the chips are set and crisp.
5. Remove the sheet from the oven and allow the chips to cool on the sheet for 2 minutes, then transfer to a wire rack to cool completely to crispness.
6. Serve the chips as a snack or as a topping for soups and salads.

47. Low Carb Salmon Appetizer

Low-Carb Salmon Appetizer or Snack is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [’15’, ’15 -20 appetizers’]

A healthy, low-carb, creamy salmon salad served on slices of tomato or cucumber, sprinkled with sea salt and fresh ground black pepper. Add thin slices of jalapeno for an extra spicy kick.

Ingredients

5 oz can Pink Salmon (find it near canned tuna in your grocery store)
1 1/2 – 2 Tbs Avocado Mayo (light Mayo or Mayo)
1 tsp yellow mustard
1 Tbs pickle relish
sea salt
fresh ground black pepper
2-3 Roma tomatoes OR 1 large cucumber (cut into 15-20 1/2-inch slices)
1 jalapeno (thinly sliced, optional)

Instructions

Open and drain liquid from salmon.
In a bowl mix salmon, mayo, mustard and relish together to make a creamy salmon salad.
Add 1-2 thin slices of jalapeno to each tomato/cucumber slice, if desired.
Add a small scoop of creamy salmon salad to each tomato/cucumber slice.
Sprinkle each salmon appetizer slice with sea salt and fresh ground black pepper.
Refrigerate until ready to serve.

48. Bacon Wrapped Shrimp

Bacon Wrapped Shrimp Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [’30’, ’30 shrimp (approximately)’]

These delicious bite-size Bacon Wrapped Shrimp are the best quick and easy appetizer, perfect for game day, holidays, and special occasions. Made with juicy shrimp wrapped in crispy bacon and brushed with a sweet and spicy honey cajun glaze

Ingredients

1 pound shrimp (peeled and deveined)
8 pieces bacon (cut into quarters)
2 tablespoons honey (plus more for serving)
¼ cup olive oil
1 teaspoon Cajun seasoning (or Old Bay Seasoning)
1 teaspoon black pepper
1 teaspoon kosher salt
½ teaspoon cayenne (optional)
fresh parsley (to garnish)

Instructions

Preheat the oven to 375 degrees Fahrenheit and line a large baking sheet with parchment paper. Spray lightly with non-stick cooking spray. Set aside.
Cut the bacon slices into quarters (to make a total of 32 smaller pieces). Depending on how many shrimp you have, you may end up with a few pieces of extra bacon.
Wrap a quarter piece of bacon around each shrimp and secure it with a toothpick. Place them on the prepared baking sheet and repeat with the remaining shrimp.
In a small bowl, combine the honey, olive oil, Cajun seasoning, salt, black pepper, and cayenne. Use a pastry brush to brush over both sides of the shrimp.
Bake for 15-20 minutes, flipping halfway through, or until the shrimp is cooked and the bacon is crispy. Garnish with fresh chopped parsley and additional honey, if desired.

49. Lasagna Roll Ups

Keto Lasagna Roll-Ups is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT30M · Yield: [‘8’, ‘8 people’]

These keto lasagna roll-ups are filled with melted cheese, chicken, and crispy raw spinach. With less than 1g net carbs each, enjoy more!

Ingredients

2 cups Shredded Mozzarella Cheese
2 cups Raw Spinach
1 tsp Olive Oil
2 cups Shredded Chicken
1/2 cup Ricotta Cheese
1/4 cup Grated Parmesan Cheese
1/4 tps Garlic Powder

Instructions

Preheat the oven to 400 degrees.
Cook the spinach in a skillet with the olive oil over medium heat until completely wilted. Let cool.
Create 8 circles with the mozzarella cheese on a parchment lined baking sheet.
Bake for 5-6 minutes until the outer edges of each circle are beginning to brown.
In a bowl while the cheese is baking, mix together the chicken, ricotta cheese, spinach, parmesan cheese, garlic powder and salt and pepper to taste.
Remove the cheese from the oven and let cool for a minute or two until you can handle it carefully.
Spread the mixture into the center of each cheese circle.
Fold the cheese up and around the filling.
Let the cheese shells cool and harden before serving.

50. Pretzel Bites

Keto Pretzel Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT15M · Total: PT35M · Yield: 6

Keto Pretzel Bites are the perfect addition to a snack board or to dip in Keto Beer Cheese. They are light, fluffy, and perfect on a low carb diet.

Ingredients

2 cups shredded mozzarella cheese
2 ounces cream cheese
1 ½ cups almond flour
1 large egg
1 large egg white
2 teaspoons baking powder
½ teaspoon xanthan gum
½ teaspoon garlic powder
1-2 tablespoons Everything Bagel Seasoning

Instructions

Preheat the oven to 350 F degrees. In a microwave safe bowl, add mozzarella cheese and cream cheese. Heat in microwave for 30 second intervals until the cheeses are melted and well combined. Place the cheese mixture into a mixing bowl with almond flour, large egg, baking powder, xanthan gum, and garlic powder. Blend until smooth. Roll the dough into a rectangular shape, approximately ½ – 1 inch thick. Brush the top of the dough with the egg white and then sprinkle with everything bagel seasoning. Use a sharp knife or pizza cutter to slice the dough into horizontal and vertical strips that form small rectangular bites. Transfer the pretzel bites onto a parchment lined baking sheet and bake for 15-20 minutes or until golden brown and cooked through.

51. Crab Cakes

Air Fryer Keto Crab Cakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘4’]

These Air Fryer Keto Crab Cakes are super easy to make and will definitely create a taste explosion in your mouth! These are grain-free so they are also gluten-free as well.

Ingredients

2 6 oz Cans Lump Crab Meat drained
1/4 Cup Almond Flour
1 Shallot finely chopped
2 tsp Dried Parsley Flakes
1 tsp Old Bay Seasoning
1/2 tsp Sea Salt
1/2 tsp Black Pepper
1 Egg
1 Tbs Mayo
2 tsp Dijon
2 Tbs Melted Butter
Lemon Wedges for serving
1/2 Cup Mayo
1 tsp Lemon Juice
1/2 tsp Old Bay Seasoning
1/4 tsp Sea Salt
1/4 tsp Black Pepper

Instructions

Add Crab Meat, Flour, Shallots, Parsley, Old Bay, Salt, Pepper, Egg, Mayo and Dijon to a medium size bowl
Form into patties and place them in the fridge for at least 30 minutes
Brush melted Butter over patties and place in your air fryer basket at 400F for 10-15 minutes, flipping half way through
Add all ingredients for the Dipping Sauce into a small bowl and mix well
Taste and add more seasoning to your liking
Serve with the Crab Cakes
Enjoy!

52. Ratatouille

Instant Pot Ratatouille Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

1 medium eggplant (about 1 lb), diced
2 medium zucchinis, sliced into 1/2-inch thick rounds
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 medium onion, chopped
3 cloves garlic, minced
1 can (14.5 oz) crushed tomatoes
2 tablespoons tomato paste
2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried oregano
1 bay leaf
1 teaspoon salt, more to taste
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley or basil (for garnish, optional)

Instructions

1. Prep the vegetables: dice the eggplant, chop the bell peppers and onion, mince the garlic, and slice the zucchini. If desired, salt the eggplant and let it rest 10 minutes to draw out moisture, then pat dry.
2. Select Sauté on the Instant Pot. Add the olive oil and cook the onion for 3–4 minutes until translucent; add garlic and cook 30 seconds more.
3. Add the eggplant and bell peppers to the pot; sauté 4–5 minutes, until they start to soften.
4. Stir in the zucchini, crushed tomatoes, tomato paste, thyme, oregano, bay leaf, salt, and pepper. Mix well to combine.
5. Secure the lid and cook on High Pressure for 4 minutes. Let the pressure release naturally for 10 minutes, then perform a quick release for any remaining pressure.
6. Remove the bay leaf, taste and adjust seasoning if needed. Stir in chopped fresh parsley or basil, if using, and serve.

53. Cumin Lime Avocado Dip

Cumin Lime Creamy Avocado Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: 8

This creamy avocado dip packs a punch with cilantro, cumin, and lime. It only takes 5 minutes to make and requires no chopping or cooking.

Ingredients

2 large avocados
1 cup cilantro, loosely packed
1/4 cup lime juice
2 teaspoons cumin
1/2 teaspoon salt
3 cloves garlic

Instructions

Pit the avocados and scoop into the bowl of a food processor.
Add all other ingredients and purée until smooth.
Serve with plantain chips or raw veggies for dipping. Try pork rinds if you’re feeling adventurous!

54. Pizza Pepper Poppers

Low-Carb Pizza Pepper Poppers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [’24’, ’24 peppers’]

Crispy and baked to perfection, low-carb pizza pepper poppers are cheesy appetizers that you can eat for lunch, too.

Ingredients

12 Mini Bell Peppers (cut in half lengthwise, with seeds removed )
1/2 cup Sugar-Free Pizza Sauce
2 cups Shredded Mozzarella Cheese
1 package Mini Pepperoni Slices
1 tbsp Grated Parmesan Cheese
1 tsp Italian Seasoning
1 tsp Garlic Powder

Instructions

Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
Spread a small amount of pizza sauce along the bottom of each mini peppers.
Top the peppers with shredded cheese and mini pepperoni.
Sprinkle parmesan cheese, Italian seasoning, and garlic powder over the top of all the peppers.
Place the pan in the preheated oven and bake for 10 to 15 minutes, until the cheese is melted and the peppers are softened.

55. Sardine Pate

Quick Sardine Pate is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘2’]

This sardine pate is very quick and easy to make, and a great way to add a portion of oily fish to your diet.

Ingredients

120 g canned sardines (in brine)
80 g cream cheese (ideally not very low fat)
1 tsp lemon juice
1 tbsp fresh parsley (chopped)
salt and pepper

Instructions

Drain the can of sardines really well. Squish them down with the lid or a fork to make sure that all the liquid is removed.
Add the sardines to a bowl along with the lemon juice, parsley and cream cheese (drain away any liquid from the cream cheese). Add some pepper – you can decide whether to add any extra salt at the end.
Either mash the pate with a fork, or blitz with a hand blender until smooth. Taste and adjust the seasoning if necessary.

56. Buffalo Wings

Buffalo Wings is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

2 lb (900 g) chicken wings, separated into drumettes and flats and patted dry
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional, adjust to heat preference)
1/2 cup (120 ml) hot sauce (e.g., Frank’s RedHot)
6 tablespoons (90 g) unsalted butter, melted
Celery sticks, for serving (optional)
Blue cheese or ranch dressing, for dipping (optional)

Instructions

Step 1: Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and place a wire rack on top.
Step 2: Pat the wings dry with paper towels. In a large bowl, whisk together baking powder, salt, pepper, garlic powder, paprika, and cayenne. Add wings and toss to coat evenly.
Step 3: Arrange the coated wings in a single layer on the wire rack, spacing them apart.
Step 4: Bake for 25 minutes, then flip the wings to the other side.
Step 5: Bake for 20–25 minutes more, until the wings are crisp and the internal temperature reaches 165°F (74°C). If you want extra crispiness, broil for 1–2 minutes at the end.
Step 6: In a small saucepan or microwave-safe bowl, melt the butter and whisk in the hot sauce until smooth.
Step 7: Transfer the hot sauce mixture to the bowl with the baked wings and toss to coat evenly.
Step 8: Serve immediately with celery sticks and dipping sauce if desired.

57. Baked Feta Dip

Baked Feta Dip with Tomatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT3M · Cook: PT35M · Total: PT38M · Yield: [’10’]

Creamy and savory Baked Feta Dip with juicy tomatoes, garlic, and plenty of fresh basil is a simple appetizer perfect for serving with crackers, crostini, or crusty bread.

Ingredients

8 oz block feta cheese
2 pints grape tomatoes (1.5 lbs)
1 head of garlic (1/4 inch cut off from the top)
1/4 cup olive oil (extra virgin)
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1/8 teaspoon red pepper flakes
2 tablespoon fresh basil (finely chopped)
Cut up pita, sliced baguette, pita chips or crackers (for serving)

Instructions

Preheat oven to 425 degrees F. In a square 8×8 baking dish, place block of feta in the center. Spread grape tomatoes around it and tuck a head of garlic in the corner.
Drizzle everything with olive oil and then sprinkle with salt, black pepper and red pepper flakes.
Bake for 30 minutes and then broil for another 5 minutes or until golden brown.
Remove from the oven, take out garlic on a plate to cool down for 5 minutes and then squeeze the cloves over the dish. Using a large spoon, stir everything gently just to combine and garnish with basil.
Serve warm with a spoon and slices of pita, baguette or crackers.

58. Chorizo Stuffed Mushrooms

Keto Stuffed Mushrooms with Chorizo is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT14M · Total: PT34M · Yield: [‘4’]

Microwave-steaming your mushrooms before baking is the key to perfectly cooked Keto Stuffed Mushrooms, and swapping pecans in place of breadcrumbs makes them friendly to those on low carb diets.

Ingredients

1 16-ounce package stuffing mushrooms (button or baby bellas)
½ pound chorizo (good quality )
1 8-ounce package cream cheese (room temperature)
1 cup cheddar cheese (shredded, grate it! )
¼ cup salted and roasted pecans (crushed )
1-2 cloves garlic (minced (optional))

Instructions

Preheat the oven to 350 degrees Fahrenheit.
Cook the chorizo and garlic (optional) in a pan over medium heat, for 5-7 minutes, until fully cooked. Strain the chorizo over paper towels to remove the excess grease. Set aside.
Remove the stems from each mushroom and wipe any dirt away with a paper towel. Separate mushrooms into two groups, by size. This will ensure that the mushrooms get the proper amount of steaming time in the microwave before baking.
Arrange the smaller mushrooms on a plate, cap side down (gill side up), and cover with three layers of damp paper towels. Microwave for 2 minutes. Remove and place upside down to let any excess water drain off.
Arrange the large mushrooms on a plate, cap side down (gill side up), and cover with three layers of damp paper towels. Microwave for 3 minutes. Remove and place upside down to let any excess water drain off.
Add cream cheese and pecans to a bowl and mix until well combined. Add the strained chorizo and mix until well combined.
Take a bit of the cream cheese mixture and add it to each mushroom cap. I like to add a generous amount and stuff each mushroom by hand.
Bake for 10 minutes, middle rack of oven.
Remove from oven. Increase oven temperature to 400 degrees Fahrenheit. Add a pinch of shredded cheese to each stuffed mushroom.
Put back in the oven on the top rack for 3-4 minutes, until cheese has just melted. Sprinkle on crushed nuts immediately after for crunch, optional. Let cool for 2 minutes.

59. Zucchini Carpaccio with shaved Manchengo

Zucchini Carpaccio with shaved Manchengo is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

4 medium zucchini, trimmed and shaved into razor-thin ribbons
150 g Manchengo cheese, shaved into thin shards
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon lemon zest (optional)
Sea salt, to taste
Freshly ground black pepper, to taste
Fresh mint leaves or basil, for garnish (optional)
Pinch of chili flakes (optional)

Instructions

1. Prepare the zucchini by washing, trimming the ends, and shaving into razor-thin ribbons using a sharp knife or a mandoline.
2. Arrange the zucchini ribbons on four plates in an overlapping, decorative base.
3. Drizzle each plate with olive oil and lemon juice, then season lightly with sea salt and black pepper.
4. Shave the Manchengo cheese thinly and scatter the shards over the zucchini on each plate.
5. Garnish with mint or basil and, if desired, a pinch of chili flakes or a little lemon zest for brightness.
6. Serve immediately as a fresh, elegant starter or light appetizer.

60. Broccoli Egg Bites

Broccoli Egg Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT8M · Cook: PT12M · Total: PT20M · Yield: [’24’, ’24 egg bites’]

These keto broccoli egg bites are a perfect keto breakfast or snack for the family! A great way to incorporate veggies into your family’s diet and have nice treats without breaking ketosis. Gluten-free and keto-friendly.

Ingredients

4 large eggs
1/3 cup heavy cream
1 cup broccoli (chopped)
1/3 cup cheddar (grated)
a pinch of salt and black pepper

Instructions

Preheat the oven to 350F. Now, make sure to grease up the mini muffin tin with olive oil or use some cooking spray.
Chop broccoli and grate the cheddar. Then, whisk the eggs in a bowl and add in the rest of the ingredients except for the cheddar cheese.
Mix well until well combined. Pour the batter into the mini muffin tins. They should be around 2/3 full.
Sprinkle the mini muffins with grated cheese and bake for 10-12 minutes until egg bites are fully cooked.
Let the mini muffins cool down before serving!

61. Instant Pot Egg Bites

Instant Pot Egg Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT9M · Cook: PT6M · Yield: [‘4’]

These protein-packed egg bites are an excellent way to enjoy a delicious and simple breakfast!

Ingredients

3 eggs
1/4 cup cottage Cheese
1/4 cup cream Cheese
1 cup mix-ins (chopped, optional)
1/2 cup mozzarella (shredded)
1 cup water (for the Instant Pot)

Instructions

Add the eggs, cottage cheese and cream cheese into the blender and mix.
Pour the mixture into a bowl and add in whaterver mix-ins you’d like.
Add the shredded mozzarella and stir.
Pour the mixture into the silicone molds.
Add water into the Instant Pot and place the trivet on the bottom.
Put the mold on the trivet.
Put on the lid and cook on low pressure for 6 minutes.
When the cooking time is complete, do a quick pressure release.
Open the lid, serve and enjoy!

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.

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