This Chili Garlic Shrimp recipe is a savory delight! It takes four simple ingredients and 10 minutes to make, and packs some serious flavor. Serve as an appetizer or turn it into a full meal, and watch it disappear.

When you need a quick but super tasty meal, look no further than this easy Chili Garlic Shrimp. It takes so little effort and time, but it’s an absolute flavor explosion. And it’s one of my all-time favorite low carb-high protein recipes.

I have been making this recipe for decades, and I love pairing it with other easy recipes like keto coleslaw or Keto Sesame Noodles. I finally decided I needed to share it here, so that you too can enjoy the mouthwatering flavors.

Shrimp is a fabulous keto ingredient to have on hand and I almost always have some in my freezer. It’s a wonderful source of protein, and it pairs delightfully with a wide variety of flavors. It can be light and fresh, like Shrimp and Cucumber Salad. Or it can used in hearty comfort food like Keto Shrimp Chowder.

But Chili Garlic Shrimp is perhaps my favorite way to serve it. It’s quick, easy, and always delicious.

Why You Will Love This Recipe

• Bold flavor: The combination of chili garlic sauce and cumin is astonishingly good!
• Ridiculously easy: You simply toss the shrimp with the seasonings and sauté for less than 5 minutes.
• Surprisingly light: Shrimp has very little in the way of fat, so it can serve as a lighter meal when you need one. I love using this shrimp over a fresh green salad.
• Low carb: Each serving has less than 1 gram of carbs. So you can pair it with your favorite low carb sides for a keto-approved meal.
• High protein: With over 30 grams per serving, this is a great way to max out your protein goals.
• Serving options: These tasty shrimp can be served as an appetizer, with a nice dipping sauce, or as part of a main meal.

Ingredient Notes

• Shrimp: I recommend using large peeled shrimp. It doesn’t matter whether the tail is on or off, it cooks the same way.
• Chili Garlic Sauce: This is not the same as chili crunch or sweet chili sauce, as both of those have sugar. It is a concentrated paste from Huy Fong (the makers of Sriracha) that has no added sugar. A little goes a long way, trust me!
• Cumin: I have been making this shrimp recipe for so long, I don’t even remember when I started adding cumin. But it’s a fabulous combo!
• Olive oil: Extra virgin olive oil is the best choice for cooking the shrimp, but you can also use avocado oil.

How to Make Chili Garlic Shrimp

1. Add the seasonings: In a large bowl, toss the shrimp with the chili garlic sauce and cumin until well coated.
2. Heat the oil: Get the pan nice and hot before adding the shrimp.
3. Cook the shrimp: Spread them out in a single layer in the hot pan and allow to cook for 2 minutes, then flip them over and cook another minute or two.
4. Serve: Sprinkle with a little chopped cilantro or parsley. Serve as an appetizer or main dish.

Chili Garlic Shrimp

Servings: 4 servings

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

This Chili Garlic Shrimp recipe is a savory delight! It takes four simple ingredients and 10 minutes to make, and packs some serious flavor. Serve as an appetizer or turn it into a full meal, and watch it disappear.

• 1 1/3 lb (604.79 g) large shrimp, tails on or off
• 1 to 2 tsp chili garlic sauce
• 2 tsp cumin
• 2 tbsp olive oil
• Salt and pepper

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• Pat the shrimp dry with a kitchen rag or paper towels.

• In a medium bowl, toss the shrimp with the chili garlic sauce and the cumin. Mix well to coat.

• In a large skillet over medium high heat, heat the oil until shimmering. Add the shrimp and spread out into a single layer. Cook 2 minutes.

• Using tongs, flip each shrimp over and cook the other side, 1 to 2 minutes more. The shrimp will become bright pink when cooked through.

• Remove immediately and sprinkle with salt and chopped parsley or cilantro.

Storage Information: Store the shrimp in a covered container in the fridge for up to 3 days. Reheat gently in the microwave or eat cold (great over salad!). 

Serving: 0.25of recipe | Calories: 193kcal | Carbohydrates: 0.9g | Protein: 30.7g | Fat: 7.3g | Saturated Fat: 1.1g | Fiber: 0.2g

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Why It Matters

I will be the first to say that snacking should not be the focus of your diet. You can, and should, get the majority of your protein from well-balanced meals. That said, high protein low carb snacks can be a powerful tool for making the keto lifestyle sustainable.

Protein helps control hunger hormones, supports stable blood sugar, and plays a key role in preserving muscle as we age. When snacks are built around protein, they stop being “filler” food and start becoming real nourishment. Why not make your snack habit work a little harder for you?

If you are trying to increase your protein intake, these recipes can help. They are all crafted to be easy, convenient, and delicious. Why not make your snack habit work a little harder for you?

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These Salted Pecans with Rosemary take snacking to new heights! Deliciously toasted and crisp, they pair perfectly with your favorite cheese or charcuterie.

Congratulations! You may not realize it quite yet, but have just come across the best keto snack ever. Given how many keto snack recipes I have created over the years, I don’t say that lightly. But these salted pecans with rosemary are one of the most delightful things you will ever put in your mouth.

I have actually been making this recipe for years now, and my friends all rave about it. Often when I am invited to a gathering, there is a request for my salty rosemary pecans. Everyone always seems amazed by them, asking me how I make them. One young woman recently asked if I sprinkled them with fairy dust, they were that good!

The truth is that these salted pecans are ridiculously simple. They take 5 ingredients and 20 minutes to make. I usually don’t even measure anything as I make them, I just go by gut instinct. But I took the time to quantify the recipe so I could share it here with you.

Fair warning that these are absolutely addictive. I only make them when I have people to share them with. Otherwise I would eat the whole batch on my own in a matter of days!

Ingredient Notes

• Pecan halves: Fresh raw pecans work best for this recipe. See the Tips for Success if you only have roasted pecans.
• Butter: A little butter helps brown up the pecans really nicely, but watch that it doesn’t burn!
• Olive oil: I like the combination of butter and oil, but you can do all butter or all olive oil, as you see fit.
• Truffle salt: This adds another depth of flavor but regular kosher salt or sea salt also works.
• Rosemary: Use fresh rosemary whenever possible.

How to Make Salted Pecans

1. Prep the rosemary: Strip the leaves from the stem of the rosemary sprig and use a sharp knife to chop finely.
2. Brown the pecans: Add the pecans to a hot skillet and cook 4 to 5 minutes, stirring frequently.
3. Add the oils: Make a whole in the center of the pecans and add the butter. Let it melt and then add the oil and the salt.
4. Keep cooking: Continue to cook, stirring frequently, a few more minutes. Turn off the heat but continue to stir so they don’t burn in the pan as it cools down.
5. Let cool: Allow the pecans to come to room temperature in the pan.
6. Serve and enjoy!

Tips for Success

It’s best to chop the rosemary before you start cooking. The nuts need almost constant attention so they don’t burn, and you don’t want to be distracted in the middle of it.

If you are using a cast iron skillet (my favorite way to cook them), keep in mind that it holds its heat long after the stove is no longer on. Keep stirring very frequently for 5 minutes or so, to prevent burning.

The pecans will be quite soft when still warm. I like them best after they have cooled completely.

Truffle salt is a relatively new addition to my recipe. I added it one day on a whim and it made them utterly irresistible! But these salted pecans are still delicious with regular kosher salt or sea salt. Sometimes I do a mix of both truffle salt and kosher salt.

Occasionally I have purchased salted pecans, only to be disappointed by the lack of flavor. So I add a little more of my own by heating up a skillet with some butter or oil, tossing the pecans to coat, and adding some additional salt and some rosemary. You don’t really need to cook them very long and they taste so much better!

Salted Pecans Recipe

Servings: 12 servings

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

These Salted Pecans with Rosemary take snacking to new heights! Deliciously toasted and crisp, they pair perfectly with your favorite cheese or charcuterie.

• 1 large rosemary sprig, or two smaller ones
• 3 cups raw pecan halves
• 1 tbsp butter
• 1 tbsp olive oil
• 1 tsp truffle salt, or kosher salt

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• Heat a 10 to 12 inch skillet over medium heat. Remove the stems from the rosemary and chop finely.

• Once hot, add the pecans and spread out into an even layer. Cook, stirring frequently for 4 to 5 minutes, until they begin to brown.

• Create a space in the center of the pan and add the butter. Allow it to melt, then toss to coat the pecans. Stir in the olive oil and sprinkle with the salt.

• Continue to cook another 2 to 3 minutes, stirring very frequently to keep the nuts from burning.

• Turn off the heat and sprinkle with the rosemary. Continue to stir frequently, as they will keep cooking for a little while as the pan cools down.

• Cool to room temperature. Taste and add more salt if desired.

Storage Information: Store the pecans in a covered container on the counter for up to 10 days. 

Serving: 0.25cup | Calories: 191kcal | Carbohydrates: 3.8g | Protein: 2.3g | Fat: 19g | Saturated Fat: 2.3g | Fiber: 2.6g

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Crisp, savory, and completely nut-free, these Keto Rosemary Parmesan Crackers make the perfect low carb snack. They bake up golden and crunchy every time, and they’re sturdy enough for cheese, dips, and charcuterie. Happy snacking!

Do not, I repeat, do NOT spend your hard-earned money on store-bought keto crackers. They never live up to the promise, and I speak from experience. Instead, make a batch of these easy and utterly delicious Keto Rosemary Parmesan Crackers. You will be very glad you heeded my advice.

I have been making and enjoying these for over a decade now, and I am always amazed by how good they are. Super crispy, flavorful, and sturdy enough to stand up to dips and spreads. And while I adore keto crackers made with almond flour, this recipe is entirely nut-free. Which is a huge win for anyone with allergies or with kids in school!

Why you’ll love this recipe

• Moutwatering flavor: Parmesan and rosemary are the perfect savory combination.
• Super crispy: Low oven temperature and long baking time ensure that they come out golden and crisp every time.
• Easy to make: It takes only about 15 minutes to prep the dough and crackers.
• Make ahead recipe: These keto crackers store really well in a covered container on the counter.
• Nut-free: Perfect for anyone with nut allergies or for parents with kids in a nut-free school.
• Low carb: They have only 2.9 grams net carbs per serving!

Ingredient Notes

• Sunflower seed flour: This is the magic that makes them nut-free! I make my own sunflower seed flour at home and it’s very easy. And less expensive than purchasing it online.
• Parmesan: The finely grated, powdery Parmesan works best. If you grate your own, you will want to weigh it to get the right amount. 1 ounces is about right.
• Rosemary: Fresh rosemary makes all the difference to the flavor!
• Egg white: This helps bind the cracker dough together.
• Butter: You can also use any kind of oil, like avocado or olive oil.
• Seasoning: Garlic powder, salt, pepper.

How to Make Nut-Free Keto Crackers

1. Combine the dry ingredients: Whisk the sunflower seed flour, Parmesan, garlic powder, rosemary, and salt. Break up any clumps in the flour and the cheese.
2. Add the wet ingredients: Stir in the egg white and butter until the dough comes together.
3. Roll out: Pat into a rectangle and roll the dough out to 1/4 inch to 1/8 inch thickness as evenly as you can.
4. Score the dough: Use a sharp knife or pizza cutter to cut into squares, about 1.5 inches each.
5. Bake the crackers: Bake in a 300ºF oven until golden brown.
6. Break apart: Let them cool completely, then break them along the score lines.

More Nut-Free Recipes to Love

Keto Rosemary Parmesan Crackers

Servings: 10 servings

Prep Time 25 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 10 minutes mins

Crisp, savory, and completely nut-free, these Keto Rosemary Parmesan Crackers make the perfect low carb snack. They bake up golden and crunchy every time, and they’re sturdy enough for cheese, dips, and charcuterie. Happy snacking!

• 2 cups (220 g) sunflower seed flour
• 1/2 cup (28 g) finely grated Parmesan
• 2 tbsp chopped fresh rosemary
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1 large (1) egg white
• 2 tbsp melted butter
• Coarse sea salt for sprinkling

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• Preheat the oven to 300F.

• In a large bowl, combine the sunflower seed flour, Parmesan, rosemary, garlic powder, and salt.

• Stir in the egg white and butter until the dough comes together.

• Turn the dough out onto a large silicone baking mat and pat into a rough rectangle. Top with a large piece of parchment paper. Roll out to about a 1/4 to 1/8-inch thickness, as evenly as you can. Remove the parchment

• Use a sharp knife or pizza cutter to score into 1 to 2-inch squares. Sprinkle with coarse sea salt. Transfer the baking mat to a large baking sheet.

• Bake 30 to 40 minutes, or until the edges are golden brown and the crackers are firm to the touch. Remove and let cool completely before breaking apart. They will continue to crisp up as they cool.

• If the edges are browning before the center pieces firm up, you can break them off and allow the rest to keep cooking.

How many crackers you get depends on how thin you roll the dough and how large you cut them. I roll mine to about 1/8th inches thick, and cut them into 1 1/2 inch squares and I usually get about 40 crackers. 
Storage Information: Store the crackers in a covered container on the counter for up to 10 days. 

Serving: 4crackers per serving | Calories: 179kcal | Carbohydrates: 5.6g | Protein: 8.5g | Fat: 15.1g | Fiber: 2.7g

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These Cinnamon Roll Protein Bites are an easy and delicious keto snack idea. Tender little bites packed with protein and sweet cinnamon spice. And a little drizzle of white chocolate doesn’t hurt either!

Protein snacks are all the rage and I am riding that delicious trend with absolute delight. Getting more protein into your diet can seem like a daunting task, so I love coming up with creative ways to make it more enjoyable. And these Cinnamon Roll Protein Balls are definitely enjoyable!

I often keep Peanut Butter Protein Balls in the fridge for quick boosts, but I decided to switch up the flavor profile. And what’s more tasty than cinnamon rolls? These little bites are soft and lightly sweetened, and just the right size for a post-workout snack or afternoon pick-me-up.

And they come together quickly and easily, no baking required! You may also want to try my Protein Cookie Dough Bark.

Ingredient Notes

• Nut butter: I used almond butter, but you can really use any nut or seed butter in this recipe. Sunflower seed butter is a good nut-free alternative.
• Protein powder: Your favorite protein powder should work here, whether it’s whey or collagen. Different kinds may affect the consistency of the dough so be ready to adjust.
• Sweetener: Powdered sweetener works best for protein balls.
• Hemp seeds: Hemp seeds have a surprising amount of protein and add a nutty crunch to the protein balls. If you prefer, you can use more almond flour.
• Almond flour: This helps create some bulk and hold the balls together better. You can also use sunflower seed flour for a nut-free option.
• Sugar free white chocolate: A little white chocolate drizzle makes them look like cinnamon rolls.
• Coconut oil: This helps the white chocolate melt more smoothly.
• Pantry staples: Cinnamon and salt.

Overview: How to Make This Recipe

1. Make the dough: Combine the almond butter, protein powder, sweetener, cinnamon, and salt.
2. Mix in additions: Add the hemp seeds and almond flour and mix until a cohesive dough forms. Add a little oil if the dough is crumbly.
3. Roll into balls: Roll into 1 inch balls and refrigerate until firm.
4. Drizzle: Melt the white chocolate with the coconut oil then drizzle over the protein balls and refrigerate until set.

Tips for Success

The consistency of the dough depends heavily on the almond butter. Make sure to mix in any separated oil very well before starting this recipe. Too much oil will cause the dough to be wet and goopy, which is easily corrected with almond flour.

The kind of protein powder you use will also affect the consistency. I recommend whey protein for best results, but other kinds will work. Again, you simply need to be ready to adjust with almond flour or additional oil.

I recommend powdered sweetener for this recipe, either erythritol or Allulose-based. But high intensity sweeteners like stevia or monk fruit extract are an option as well.

Sugar free white chocolate is VERY finicky. Be sure to melt it over a double boiler with barely simmering water, stirring constantly. Once it’s mostly melted, remove the bowl from over the heat. Continue to stir, allowing the residual heat to melt it smoothly.

More recipes you’ll love

Keto Cinnamon Roll Protein Balls

Servings: 10 servings

Prep Time 25 minutes mins

Total Time 55 minutes mins

These Cinnamon Roll Protein Bites are an easy and delicious keto snack idea. Tender little bites packed with protein and sweet cinnamon spice. And a little drizzle of white chocolate doesn’t hurt either!

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• In a large bowl, combine the almond butter, protein powder, sweetener, cinnamon, and salt. Mix well.

• Add the hemp seeds and almond flour and mix until a cohesive dough forms and you can roll into balls.

• If the dough is dry and crumbly, add avocado oil a teaspoon at a time until the correct consistency is achieved. If the dough is too wet and goopy, add almond flour, 1 tablespoon at a time, until the correct consistency is achieved.

• Roll into 1-inch balls and refrigerate until firm, about 20 minutes.

• In a heatproof bowl set over a pan of barely simmering water, combine the white chocolate with the coconut oil, stirring constantly. Once mostly melted, remove the bowl from over the heat and continue to stir until smooth.

• Drizzle over the chilled protein balls and refrigerate until set, 10 minutes.

Storage Information: Store the protein balls in a covered container in the fridge for up to 2 weeks. 

Serving: 2balls | Calories: 177kcal | Carbohydrates: 6.3g | Protein: 12g | Fat: 12.8g | Saturated Fat: 1.9g | Fiber: 3.1g

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Easy Chicken Yakitori goes low carb with a delectable sugar-free glaze. These juicy grilled chicken skewers have authentic Japanese flavor for a simple keto dinner or appetizer.

When I make over a conventional recipe, I work hard to stay as true to the original as possible. And this mouthwatering chicken yakitori recipe keeps all of the luscious umami flavor while cutting out the unnecessary sugars.

Yakitori is a classic Japanese street food featuring juicy grilled chicken skewers brushed with a savory-sweet glaze. Similar to Keto Teriyaki Wings or Asian Steak Bites, it has that irresistible sticky, caramelized finish.

Eat it as an appetizer or serve with some Chili Garlic Green Beans or some Keto Sesame Noodles for a light and healthy meal!

Ingredient Notes

• Soy sauce: I know many keto and paleo proponents recommend coconut aminos but it simply doesn’t have that classic umami flavor, and I find it a weak substitute for keto Asian recipes. Additionally, it has more carbs than real soy sauce or tamari (gluten-free soy sauce).
• Sweetener: I used brown sugar substitute, with a bit of allulose to make the sauce more syrupy and sticky.
• Toasted sesame oil: Toasted sesame oil has more flavor. You could use another oil like avocado if you prefer.
• Flavor: Fresh garlic, ginger and hot pepper flakes.
• Xanthan gum: This is used to thicken the sauce. You could also try using glucomannan in the same amount.
• Chicken thighs: I like using boneless chicken thighs for more succulent, juicy skewers.
• Garnishes: Toasted sesame seeds and green onions.

Overview: How to Make This Recipe

1. Prepare the sauce: Combine the tamari, water, sweeteners, sesame oil, garlic, ginger, and hot pepper flakes and bring to a boil. Sprinkle the surface with the xanthan gum and whisk vigorously to combine. Cook until somewhat thickened then remove from heat and cool completely.
2. Marinate the chicken: Combine chicken with 2/3 of the sauce and chill for 2 hours to marinate.
3. Grill: Thread the chicken onto the skewers and grill over medium high heat, brushing the chicken with the marinating liquid.
4. Serve: Remove to a platter and sprinkle with sesame seeds and scallions. Serve with the reserved sauce at the table.

Tips for Success

Appetizer size: This makes a wonderful appetizer when served on smaller skewers. You would likely get 12 to 15 skewers out of this recipe.

Oven-baked method: You can easily cook these skewers in the oven as well. Heat the broiler to high and place on a broiling rack 8 to 10 inches from the heat. Broil about 4 minutes per side, until nicely browned. Be sure to keep your eye on them as broilers differ in intensity.

Sweetener options: You can sweeten the sauce with any sweetener you like best. However, I find that brown sweeteners give a deeper flavor and a little allulose (or xylitol) helps to give it that sticky Asian quality.

More delicious keto Asian recipes to try

Keto Chicken Yakitori Recipe

Servings: 6 servings

Prep Time 15 minutes mins

Cook Time 17 minutes mins

Total Time 32 minutes mins

Easy Chicken Yakitori goes low carb with a delectable sugar-free glaze. These juicy grilled chicken skewers have authentic Japanese flavor for a simple keto dinner or appetizer.

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• In a medium saucepan over medium heat, combine the tamari, water, sweeteners, sesame oil, garlic, ginger, and hot pepper flakes. Bring to a boil.

• Sprinkle the surface with the xanthan gum and whisk vigorously to combine. Continue to boil 2 to 3 minutes until somewhat thickened. Remove from heat and cool completely.

• Place the chicken in a bowl and toss with 2/3 of the sauce. Refrigerate 2 hours to marinate. Reserve the remaining sauce for serving with the chicken.

• If you’re using bamboo skewers, place in a pan with water to soak for at least an hour. You will need 6 to 8 large skewers or 12 small appetizer-sized skewers.

• Preheat the grill to medium high and grease the grates to prevent sticking. Thread the chicken onto the skewers. Place the skewers on the grill and brush the the marinating liquid.

• Grill 5 to 6 minutes per side, brushing frequently with the marinating liquid. Remove to a platter and sprinkle with sesame seeds and scallions. Serve with the reserved sauce at the table.

Storage Information: Store the leftovers in a covered container in the fridge for up to 5 days. 

Serving: 1serving = 1/6th of recipe | Calories: 278kcal | Carbohydrates: 1.1g | Protein: 35.8g | Fat: 11.9g

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These easy Chicken Fritters are crispy on the outside, tender on the inside, and packed with savory flavor. Made with keto-friendly ingredients, they come together quickly for a delicious low carb meal or appetizer. Perfect for meal prep or dipping in your favorite sauces, these fritters will be a hit with the whole family!

Let me give you a little bit of advice, my friends. Head to your kitchen right now and whip up a batch of these Chicken Fritters. You will be so darn happy that you did! These tasty nuggets are crispy on the outside, tender on the inside, and packed with cheesy goodness.

Make a big batch to serve to friends with some feta dressing or chipotle ranch dressing for dipping. Or keep them all for yourself for quick lunches or high protein snacks. They’re great over salad too!

These keto chicken fritters have been insanely popular from the moment I hit publish. And it’s not hard to see why. They’re made with simple, wholesome ingredients. And the cheddar melts into the fritters as they cook, creating a crispy golden crust and a tender, cheesy interior.

It’s easily one of my most popular keto appetizer recipes. One bite and you’ll be hooked. And if you watch the video and see me doing the happy dance, you might just want to groove along with me!

Ingredient Notes

• Ground chicken: This simplifies the process, as there is no need to chop the chicken or to process it in a food processor.
• Sharp cheddar: I grated a full block of sharp cheddar (Cabot Seriously Sharp!) for these fritters and they were seriously amazing. They had a crispy cheese crust as they came out of the pan that was absolutely delectable. 
• Almond flour: Almond flour or another nut or seed meal will help bind the mixture together. I don’t recommend coconut flour, as it will make the fritters dry and tough. Instead, try using another nut or seed meal, or even ground pork rinds.
• Egg: This is the glue that binds the patty mixture together.
• Seasonings: Garlic, parsley, red pepper flakes, salt and pepper
• Oil and butter for frying

Overview: How to make Chicken Fritters

1. Combine the ingredients: Combine the chicken, cheddar, almond flour, egg, garlic, parsley, salt, pepper, and red pepper flakes. Mix with your hands to make it all nicely uniform.
2. Form the patties: Use about 2 tablespoons of the mixture at a time and form into small patties about 2 ½ to 3 inches across. Place a baking sheet lined with parchment paper and refrigerate one hour.
3. Cook the patties: Heat the oil or butter in a large skillet and add butter. When melted and hot, brown the chicken patties until cooked through.
4. Drain: Place the patties on a paper towel lined plate to drain off any residual oil.

Tips for Success

An hour in the fridge allows the fritters to firm up hold together better when frying. But you can make the patties up to a day in advance of cooking.

Make them any size! I like the small fritters for appetizers and snacks but many readers turn them into full size burgers.

You should get 24 to 26 small patties, and you can cook 8 to 10 at a time in a large skillet, so you will need to work in batches. I recommend scraping out some of the stuck-on cheese between batches, to avoid burning it.

Yes, you can air fry them! Grease the basket well and then brush a little melted butter over the fritters to help them brown. I suggest cooking them at 400ºF for 10 to 12 minutes, flipping them halfway through cooking.

More keto fritter recipes

Chicken Fritters Recipe

Servings: 12 servings

Prep Time 15 minutes mins

Cook Time 18 minutes mins

Total Time 33 minutes mins

These easy Chicken Fritters are crispy on the outside, tender on the inside, and packed with savory flavor. Made with keto-friendly ingredients, they come together quickly for a delicious low carb meal or appetizer. Perfect for meal prep or dipping in your favorite sauces, these fritters will be a hit with the whole family!

• 2 lb (907.18 g) ground chicken
• 8 ounces (226.8 g) Cabot Seriously Sharp, grated
• ½ cup (56 g) almond flour
• 1 large (1) egg
• 3 cloves garlic, minced
• 2 tsp dried parsley
• 1 tsp salt
• 1 tsp pepper
• ½ tsp (0.5 tsp) red pepper flakes
• 3 tbsp olive oil
• 1 ½ tbsp (1.5 tbsp) butter

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• Line a large baking sheet with parchment or waxed paper.

• In a large mixing bowl, combine the chicken, cheddar, almond flour, egg, garlic, parsley, salt, pepper, and red pepper flakes. Use your hands to mix everything well.

• Using 2 tablespoons at a time, form the mixture into small patties about 2 ½ to 3 inches across. You should get 24 to 26 patties. Place on the prepared baking sheet and refrigerate one hour.

• Set a large skillet over medium heat and add 1 tablespoon of the oil and ½ tablespoon of the butter. Once hot, add 8 to 10 of the chicken patties. Cook about 3 minutes per side, until cooked through (the internal temperature should reach at least 165ºF on an instant read thermometer).

• Place the finished patties on a paper towel lined plate to dry and repeat 2 more times, until all of the patties are cooked. Note: you may want to scrape out some of the baked-on cheese between batches, to avoid burning it.

• Serve warm, with some ranch or bleu cheese dressing for dipping.

Serving: 2fritters | Calories: 235kcal | Carbohydrates: 1.7g | Protein: 19.3g | Fat: 15.6g | Fiber: 0.6g

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Sticking to a keto diet while traveling can seem daunting, but with a little planning, it’s completely doable—and even enjoyable! This article shares practical travel tips and keto snack ideas to help you stay on track when you’re on the go.

Now that my kids are getting older (and I am getting older too), I’ve been traveling quite a bit more. Sometimes it’s with my husband and sometimes it’s with friends. Sometimes it’s a road trip to a nearby locale and sometimes it’s a long haul flight across the world. Sometimes it’s roughing it in a rustic cabin, and occasionally it’s enjoying the comforts of a luxurious hotel.

Regardless of the destination and the accommodations, I always stick to my keto-friendly diet. Diabetes doesn’t take a day off and I don’t either. It may be one of the toughest parts of being on a special diet – when your favorite foods aren’t readily available and you aren’t in control of the situation.

But it’s certainly not impossible to do. Whether you’re navigating airport snacks or dining out in a new city, staying low-carb doesn’t have to mean missing out. I am sharing my best tips and keto-friendly strategies to help you stay on track wherever your adventures take you. And my favorite travel snacks too!

1. Keto Protein Balls: I often make a batch of these easy no-bake peanut butter protein balls for quick bites when traveling. Sometimes I shake it up a bit and make the chocolate protein balls. Both can last out of the fridge for up to 5 days.
2. Keto Crackers: Items that are baked hard and dry like these keto crackers make great travel food. Store them in a hard-sided container so that they don’t become crumbs! My keto graham crackers are another fabulous and tasty option.
3. Keto Granola: My crunchy keto granola clusters are a great on-the-go snack! But there are good store-bought options too. My favorite is Nutrail Pecan Cinnamon.
4. Protein powder: If you’re trying to add more protein to your diet, low carb protein powder that comes in single serving packets is super helpful. You can add it to some nut milk or even water for an easy snack or meal replacement. I love the flavor options from Just Ingredients. Not all of them are low carb, but my favorites are the vanilla bean, the chocolate mint, and the peanut butter chocolate.
5. Keto Cookies: Again, recipes that are baked crisp will travel better than softer cookies. My famous Keto Butter Pecan Cookies are ideal and I love them as a quick snack. They even make a great breakfast with a little peanut butter smeared on top!
6. Keto Biscotti: These hard-baked biscuits are perfect for travel, as they can last for up to 10 days without getting stale.
7. Keto Candied Pecans: One of my most popular recipes is the perfect travel snack! If you prefer savory nut snacks, check out these Buffalo Roasted Nuts.
8. Keto Granola Bars: Crunchy and delicious, these bars keep you satisfied when you are on the go. Even if they crumble during travel, they’re great over some yogurt!
9. Keto Protein Bars: While I love my homemade protein bars, I recommend store-bought options for traveling. They are individually packaged, making it easy to grab one when you are headed out on an adventure. My all-time favorite are the Think Keto Bars.
10. Nut Butter: No sugar added peanut butter or almond butter always travel well, especially if you can find the little individual packets. When I travel domestically, I often take some of my homemade Keto Nutella in a jar.
11. Tuna pouches: Many brands sell pouches with single servings of tuna or salmon. As they are entirely shelf-stable, they are a wonderful source of healthy protein while traveling.
12. Pumpkin seeds: Another easy and tasty source of protein while traveling. There are some great flavors out there!
13. Keto Muffins: Most keto muffins are too moist and fragile to travel well. But my famous Keto Pecan Pie Muffins are firmer and last well out of the fridge for up to 5 days. I have traveled with them on numerous occasions!
14. Keto Breakfast Bars: These tender oatmeal-like bars can offer easy breakfast options. They can stay out of the fridge for up to 5 days and are extra delicious with some peanut butter smeared on top.
15. Pepperoni or meat sticks: Be sure to check the rules of the countries you plan to visit. But individually packaged meat sticks can help see you through when hunger strikes.
16. Keto Brownies: Not all brownies travel well, but these Keto Air Fryer Brownies are made individually in muffin liners so they are great for a tasty travel dessert.
17. Keto Peanut Butter Cups: Whether you make your own or purchase some from a store, healthier sugar-free peanut butter cups can quell cravings and keep you from giving in to temptation.

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These no-bake Peanut Butter Protein Balls give you a quick energy boost any time you need it. With 12g of protein and only 3.8g carbs per serving, this keto friendly snack helps you stay focused on your day.

When you’re trying to increase your protein intake, having a few easy keto snack ideas is paramount to success. And these no-bake Peanut Butter Protein Balls are one of my favorites. Made with creamy peanut butter, almond flour, and protein powder, they’re perfect for curbing hunger without the added carbs.

I created this recipe a few years ago when I needed more low-carb high-protein recipes I could make quickly. I am often on the go, headed to a workout or to a child’s performance, and I need quick bites I can grab as I head out the door. I do not like to be caught out hungry and with no good keto options!

Ingredient Notes

• Peanut butter: Use a natural creamy peanut butter. If it’s the kind that separates and has a lot of oil at the top, mix it in well. Other nut butters, like almond butter, will also work.
• Protein powder: I recommend a protein isolate as it will give you a higher protein count. See expert tips for more protein options.
• Sweetener: Powdered sweeteners like Swerve Confectioners work best, so they don’t get gritty. Check out the expert tips for more sweetener options.
• Almond flour: You do need some flour to add bulk and create a dough. But it doesn’t have to be almond flour. You can use a few tablespoons of peanut flour or coconut flour too.
• Hemp seeds: Hemp seeds have a surprising amount of protein and add a nutty crunch to the protein balls. This is entirely optional.
• Chocolate chips: Mini chocolate chips work best in these, as it’s easier to roll them into balls.
• Pantry staples: Butter or oil, vanilla extract, salt.

Quick Overview: How to make Keto Protein Balls

1. Melt the peanut butter: It’s a lot easier to mix in the sweetener, protein powder, and other ingredients if you melt the peanut butter first. I do this in the microwave but you can also do it in a pan on the stovetop over low heat.
2. Add the other ingredients: Using a flexible silicone spatula, work the dry ingredients into the peanut butter until it become like a dough.
3. Add the chocolate chips, if using: Stir in the chocolate chips until well distributed.
4. Roll into balls: Use your hands to roll into 1 inch balls. You should get about 20 of them.

Peanut Butter Protein Balls Recipe

Servings: 10 servings

Prep Time 15 minutes mins

Total Time 15 minutes mins

These no-bake Peanut Butter Protein Balls give you a quick energy boost any time you need it. With 12g of protein and only 3.8g carbs per serving, this keto friendly snack helps you stay focused on your day.

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• In a large microwave safe bowl, melt the peanut butter with the butter until it can be stirred together.

• Add the protein powder, sweetener, almond flour, hemp seeds, and vanilla extract. Mix until a cohesive dough forms and you can roll into firm balls (see notes for any adjustments).

• Stir in the chocolate chips until well distributed.

• Roll into balls about 1 inch in diameter. You should get 20 balls. Refrigerate until firm.

Depending on the choice of nut butter and protein powder, the consistency of the dough may differ. But it’s easy to adjust it as needed. If your dough is too stiff and won’t hold together, add a bit more oil. If the dough is too goopy and you can’t roll it into balls, work in a bit more flour.
Storage Information: Store the balls in a covered container on the counter for up to 5 days, or in the fridge for up to 2 weeks. They can also be frozen for several months.

Serving: 2balls | Calories: 192kcal | Carbohydrates: 6.8g | Protein: 12.1g | Fat: 14.6g | Fiber: 3g

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Got a snacky tooth? Yeah, me too, and I am always on the hunt for low-carb high-protein recipes that satisfy. This Protein Cookie Dough Bark is a clear winner! Packed with healthy fats and 10 grams of protein, it’s perfect for a quick snack or post-workout treat.

It can be tough sometimes to get enough protein into your diet. While the bulk of your nutrition should come from well-rounded meals, I do find that having some good healthy snacks on hand can help. Easy make-ahead recipes like Peanut Butter Protein Balls or Taco Bites provide quick protein hits when you need it.

They help fill in any nutritional gaps and round out meals that might be a little short on this vital nutrient. And they’re a great way to ward off cravings for less nutritious options.

Lately, I’ve been munching on this easy Protein Cookie Dough Bark. I keep it in the freezer and grab a piece or two after lunch. It feels a little indulgent but also healthy. That’s my favorite way to satisfy a snack attack!

Ingredient Notes

• Almond butter: Nut butter helps provide some moisture and gives this keto snack a cookie dough texture. You can use other nut or seed butters instead of almond butter.
• Butter: A little butter helps with flavor and texture. You can swap it for coconut oil or avocado oil if you prefer.
• Sweetener: You will need a powdered sweetener, to avoid grittiness. You can also use highly concentrated sweeteners like pure stevia or pure monk fruit.
• Protein powder: I recommend a vanilla protein powder for better flavor, but it can be whey, egg white, or vegan. Collagen may also work but the bark will be quite soft.
• Almond flour: This helps stabilize the cookie dough bark. If you need to be nut-free, try using sunflower seed flour.
• Keto chocolate: I like using mini chips for this recipe, as they distribute more evenly. For the topping, I just used Lily’s dark chocolate.
• Coconut oil: This helps the chocolate melt more smoothly so you can spread it evenly over the bark. You can use other kinds of oil.
• Salt: A little salt always helps intensify the sweetness. This protein bark is also great with a little flaked sea salt sprinkled on top.

Step by Step Directions

1. Melt the almond butter: In a medium bowl, melt the almond butter and butter together, stirring until melted and smooth. You can do this in the microwave or over a pan of barely simmering water.
2. Add the dry ingredients: Stir in the sweetener until well combined, working out any lumps with a silicone spatula. Add the protein powder, almond flour, and salt and stir well to combine. If the dough is dry and crumbly, add water 1 teaspoon at a time.
3. Add the chocolate chips: Stir in the chocolate chips until well distributed.
4. Roll out the dough: Gather the dough up into a ball and transfer to a large piece of parchment paper. Pat into a rough rectangle. Top with another piece of parchment and roll out to about 1/4 inch thickness. Remove the top parchment and transfer to a cookie sheet.
5. Melt the chocolate: In a small bowl, melt the dark chocolate and coconut oil together until smooth. Spread the chocolate evenly overtop the cookie dough bark.
6. Freeze the bark: Freeze until firm, at least 1 hour, then break with your hands or cut into pieces. Store in the freezer.

Tips for Success

Protein Cookie Dough Bark is a highly adaptable recipe, and you can use a number of different sweeteners, protein powders, or oils. But your choice of ingredients will affect the results some so you need to know how to adjust.

Sweeteners: I recommend a bulk powdered sweetener such as Swerve or a powdered allulose, as it will give the bark a little more structure. You can use high intensity sweeteners but you may need to use a little more almond flour to get the right dough texture.

Protein powder: Any whey, egg white, or plant-based protein should work. I used Just Ingredients Vanilla Bean, which is a casein-free protein that contains whey, collagen, and plant proteins. You could try collagen peptides but they may make the bark very soft and a bit gooey.

If you only have unflavored protein, try adding additional sweetener (1 tablespoon or so) and some vanilla extract (1 teaspoon).

Fats/oils: You want a nut or seed butter to give this bark the right consistency but it doesn’t have to be almond butter. It could be sunflower butter (for a nut-free version) or even peanut butter. You can also replace the butter with coconut oil.

Water: I don’t specify a quantity of water because it will depend a great deal on the other ingredients you use. I needed about 2 teaspoons using the ingredients listed. But even that might change if, for example, your nut butter was very oily.

If you find that your dough is too soft and wet, you will need to adjust by adding more dry ingredients. You could use more protein powder or more almond flour. The end consistency should be like a firm cookie dough.

Protein Cookie Dough Bark

Servings: 8 servings

Prep Time 12 minutes mins

Total Time 1 hour hr 12 minutes mins

Protein Cookie Dough Bark is a guilt-free snack to help fuel you through your busy day. This easy snack combines indulgent flavor with nutritious ingredients to keep your cravings in check!

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• In a medium bowl, melt the almond butter and butter together, stirring until melted and smooth. You can do this in the microwave or over a pan of barely simmering water.

• Stir in the sweetener until well combined, working out any lumps with a silicone spatula.

• Add the protein powder, almond flour, and salt and stir well to combine. If the dough is dry and crumbly, add water 1 teaspoon at a time. (The mixture should be like cookie dough but should not be sticky.)

• Stir in the chocolate chips until well distributed.

• Gather the dough up into a ball and transfer to a large piece of parchment paper. Pat into a rough rectangle. Top with another piece of parchment and roll out to about 1/4 inch thickness. Remove the top parchment and transfer to a cookie sheet.

• In a small bowl, melt the dark chocolate and coconut oil together until smooth. Spread the chocolate evenly overtop the cookie dough bark.

• Freeze until firm, at least 1 hour, then break with your hands or cut into pieces. Store in the freezer.

Storage Instructions: Store the bark in a covered container in the freezer for up to two months. 

Serving: 43g (approximately) | Calories: 179kcal | Carbohydrates: 7.4g | Protein: 9.6g | Fat: 13.9g | Saturated Fat: 4.9g | Fiber: 4.3g

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