Keto Snacks

KETO SNACKS

Who doesn't love having some healthy snacks around that are just GOOD?! These are great to pre-make for a party or just for the kids running around. Watch out though—they may go pretty fast!

TURKEY CLUB CUPS

Ingredients

• 12 slices roasted deli turkey
• 12 slices sharp cheddar
• 1/4 cup mayonnaise
• 2 tbsp Dijon mustard
• 1/2 head iceberg lettuce, shredded
• 1 pint cherry tomatoes, chopped
• 1 avocado, chopped
• 8 slices bacon, cooked and chopped

Directions

1. Preheat oven to 400°F (200°C) and lightly grease a muffin tin with cooking spray.
2. Place a slice of turkey into each muffin cup. Add a slice of cheddar, then bake until turkey is sturdy and cheese is melted, about 10 minutes. Let cool slightly.
3. Meanwhile, mix mayo and Dijon in a small bowl. Add a dollop to the bottom of each turkey cup and spread around. Fill with lettuce, cherry tomatoes, avocado, and bacon.
4. Repeat to fill all cups.

BACON VEGGIE ROLLS

Ingredients

• 6 slices bacon, halved
• 2 Persian cucumbers, thinly sliced
• 2 medium carrots, thinly sliced
• 1 avocado, sliced
• 4 oz cream cheese, softened
• Sesame seeds, for garnish

Directions

1. Preheat oven to 400°F (200°C). Line a baking sheet with aluminum foil and fit it with a cooling rack. Lay bacon halves in an even layer and bake until slightly crisp but still pliable, 11–13 minutes.
2. Meanwhile, cut cucumbers, carrots, and avocado into sections roughly the width of the bacon.
3. When bacon is cool enough to touch, spread an even layer of cream cheese on each slice. Divide vegetables evenly and place on one end. Roll up tightly.
4. Garnish with sesame seeds and serve.

BELL PEPPER NACHOS

Ingredients

• 4 bell peppers, cut into small wedges
• 2 tbsp extra-virgin olive oil
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 tsp garlic powder
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1 1/2 cups shredded Monterey Jack
• 1 1/2 cups shredded cheddar
• 1 cup guacamole
• 1 cup pico de gallo salsa
• 1/2 cup pickled jalapeño slices
• 1/2 cup sour cream
• 1 tbsp milk (or water)
• Lime wedges, for serving

Directions

1. Preheat oven to 425°F (220°C) and line two small baking sheets with foil.
2. Divide bell peppers between baking sheets. Toss with olive oil, cumin, chili powder, and garlic powder. Season with salt and pepper. Lay in a single layer, cut side up. Bake until crisp-tender, about 10 minutes.
3. Top bell peppers with Monterey Jack and cheddar. Bake until cheese is bubbly, about 10 minutes.
4. Top with guacamole, salsa, and pickled jalapeños. Whisk sour cream and milk together and drizzle over peppers. Squeeze lime wedges on top and serve.