Nuts make quick and easy keto snacks. However, sometimes, you want to add some kick and variation to the same old boring thing. Then, why not try this easy-peasy 3-Ingredient 1-Minute Keto Snack, which is also easy to vary and tune according to what you have in your pantry!
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It’s a historic moment on my blog: Martina from KetoDietApp has written my first ever guest post. She is a real guru in developing low-carb paleo-friendly recipes and sharing information about healthy eating and living. Now, she has created something really delicious for you! Martina, the stage is yours:
If you follow a ketogenic diet plan, you probably know that the main source of energy should come from fat. Fat bombs are easy snacks high in healthy fats and very low in carbs and protein. They are great for those who find it difficult to include more healthy fats in their diet.
I’ve made many recipes for fat bombs over the last few months. I love using them as quick snacks on my “active” days when I exercise. Fat bombs are also ideal for the fat fast!
These taste just like strawberry cheesecake ice-cream and have a very creamy texture. If you are dairy intolerant, try coconut milk instead of cream cheese and coconut oil instead of butter. Although I haven’t tried this dairy-free version, I’m sure that creamed coconut milk and coconut oil works equally well.
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Here is a new twist on an old favorite: kale chips. As naturally low-carb, they are tasty and healthy and can be varied in numerous ways. My variation is tangy, yet slightly sweet savory treat spotted with delicious and nutritious sesame seeds.
Have these kale chips as snack or appetizer, munch them while watching a game or movie. Or crush them and sprinkle on soups and salads to give piquant flavor and crunchy texture.
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These melt-in-your-mouth crackers are a healthy alternative for sour cream and onion potato chips. These amazingly simple crackers are tasty and crunchy — perfect as such, or with various toppings.
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When making experiments with my 1-2-3 Bread I once brushed the loaf generously with extra virgin olive oil, and sprinkled with unrefined sea salt. The crust was crunchy and deliciously salty. That gave me an idea to try out crackers with the same method — almond flour and eggs, brushed with extra virgin olive oil and sprinkled salt on top.
After few attempts I found the best ratio between almond flour and eggs. Then adding olive oil and salt wasn’t much of rocket science. The result: simple but delicious, very very addictive crackers. Easy to modify as well, of course.
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