These easy honey chicken bites are perfect for a simple dinner or appetizer! You can enjoy them over salads, with veggies, or skewered on toothpicks for easy finger food.

These honey chicken bites are the perfect trifecta of deliciousness: sweet honey, tender chicken, and a bright burst of fresh orange. They’re so easy to make, even the kids can help! Make them for a party or a quick weeknight dinner.

Serve these chicken bites next to cilantro lime rice, alongside roasted broccoli, tucked into warm corn tortillas, or on top of one of our favorite salad recipes.

Key Ingredients

• Chicken: I usually make this recipe with boneless, skinless chicken breasts, but it works just as well with chicken thighs. Whichever you use, cut the chicken into 1-inch pieces to make them bite-size.
• Butter: I love the flavor of butter in this recipe, but olive oil works just fine if that is all that you have. If you plan to marinate your chicken longer than my suggested 15 minutes, you may find that the butter hardens again. Don’t worry about this, as it will melt again and help the chicken brown as it bakes in the oven.
• Honey: Honey baked chicken is super delicious (especially with the butter), but maple syrup is an excellent substitute!
• Orange: I love fresh orange zest in this recipe and use my fine grater (often called a Microplane) to grate it. Lime or lemon are also great options.
• Hot Sauce (optional): When making this for my son, I leave the hot sauce out, but if it’s just for me or Adam, I go all in with four or five dashes of hot sauce.

Honey Chicken Bites

• PREP
  15 mins
  
• COOK
  20 mins
  
• TOTAL
  35 mins
  

These little chicken bites make the perfect easy dinner or simple chicken appetizer! I love them on top of a salad or with a side of veggies. To serve as an appetizer, skewer each chicken bite with a toothpick to turn them into finger food!

4 Servings

You Will Need

1 ½ pounds skinless, boneless chicken breast or thighs

2 tablespoons butter, melted

2 tablespoons honey

1 tablespoon orange zest

1/2 teaspoon fine sea salt

1/4 teaspoon fresh ground black pepper

Hot sauce, optional

Directions

1Cut the chicken into 1-inch chunks.

2Combine the melted butter, honey, orange peel, salt, pepper, and 2 or more dashes of hot sauce (optional) in a medium bowl.

3Add the chicken and toss well. Set aside for 15 minutes to marinate.

4Preheat the oven to 375°F (190°C) and line a baking sheet with foil or parchment paper.

5Arrange the chicken on the baking sheet. Drizzle any marinade left in the bowl over the chicken. Bake until the internal temperature of the chicken reaches 165°F, 15 to 20 minutes.

Adam and Joanne’s Tips

• Butter: I love the flavor of butter in this dish. If you plan to marinate your chicken in the fridge, the butter will harden again. This is fine and it will melt as you bake the chicken in the oven later. If you’d prefer a substitute, use olive oil.
• Nutrition facts are estimates.

Nutrition Per Serving
Serving Size
1/4 of the recipe (about 6 ounces)
/
Calories
290
/
Total Fat
10.2g
/
Saturated Fat
4.5g
/
Cholesterol
139.4mg
/
Sodium
392.3mg
/
Carbohydrate
9.4g
/
Dietary Fiber
0.3g
/
Total Sugars
8.9g
/
Protein
38.4g

AUTHOR:

Joanne Gallagher

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These slow cooker steak bites are melt-in-your-mouth tender and simmered in a rich, savory au jus-style sauce. It’s the kind of crock pot dinner recipe that feels like Sunday supper but cooks itself.

Jump to: Overview | Ingredients | How To Make | Recipe Tips |  Serving Suggestions | Full Recipe Card | More

At A Glance

• Ready In: 6–8 hours
• Serves: 6
• Diet: Gluten-free (check gravy mix), high-protein
• Nutrition Highlights: High in protein, rich in iron and B vitamins
• Main Ingredients: Sirloin roast, onion, garlic, au jus mix, beef broth
• Best Cuts to Use: Sirloin roast, chuck roast, bottom round
• Flavor Profile: Savory, beefy, buttery, deeply comforting
• Meal-Prep Friendly: Reheats beautifully and freezes well
• Best Served With: Mashed potatoes, egg noodles, rice, or crusty bread

This slow cooker steak bites recipe hits that sweet spot between comfort food and practical weeknight dinner. It’s high in protein, deeply satisfying, and perfect for batch cooking. And honestly? It tastes even better the next day.

The beef is cut into generous chunks or cubes, quickly seared for flavor, then slow cooked until fork-tender in a rich au jus-style sauce. After hours in the slow cooker, the steak becomes incredibly tender and coated in a glossy, savory sauce that tastes like you worked much harder than you did.

Looking for more slow cooker recipes? Check out my slow cooker chicken tikka masala or this crock pot marry-me-chicken recipe. Check out more slow cooker dinner ideas here.

Why This Recipe Works

• Searing builds deep flavor (don’t skip if you can help it)
• Deglazing captures every browned bit
• Minced onion melts into the sauce
• Low, slow cooking makes sirloin tender instead of tough
• Simple ingredients = dependable results
• Works in any kind of slow cooker (e.g. Crock-pot, Instant Pot)

What You’ll Need

Here is what you’ll need for this slow cooker steak bites recipe. Find the full measurements in the recipe card below.

• Sirloin roast – Lean but tender when cooked low and slow. High in protein and iron. Swap: Chuck roast for richer flavor, bottom round for budget-friendly option.
• Olive oil – For searing.
• Kosher salt & black pepper – Simple seasoning that enhances the beef.
• Aromatics: Onion (finely minced) which melts into the sauce for subtle sweetness, and garlic adds warmth and depth.
• Au jus gravy mix – Creates that savory, beef-forward sauce. You can find it in most supermarkets in the dehydrated sauces section.
• Beef broth – Helps deglaze and adds moisture.
• A splash of Worcestershire or red wine for extra depth – these are optional but I always add them if I have some.
• Butter – Adds richness at the end, again this is optional and you can skip it if watching calories.
• Fresh parsley – For brightness.

Best Cuts for Slow Cooker Steak Bites

• Sirloin roast – Leaner, balanced flavor
• Chuck roast – More marbling, ultra tender
• Bottom round roast – Economical, needs full cook time
• Top sirloin steak – Works if cut thick

Avoid very lean cuts like eye of round unless cooking low for full duration.

How To Make Slow Cooker Steak Bites

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make steak bites in a slow cooker or crock pot.

• Pat beef cubes dry and season with salt and pepper.
• Sear in hot oil until well browned (work in batches).
• Transfer beef to slow cooker.
• Sauté onion until softened; add garlic briefly.
• Deglaze pan with broth (and red wine, if using), scraping up browned bits.

• Pour mixture over beef.
• Sprinkle au jus mix evenly and stir gently. Add a splash of Worcestershire, if you have some on hand.
• Cook LOW 6–8 hours or HIGH 3–4 hours.
• Stir in butter before serving.

Recipe Tips

• Dry the beef first. Moisture prevents browning.
• Don’t overcrowd the pan. Browning equals flavor.
• Cut evenly sized cubes. This ensures even tenderness.
• For thicker gravy: Mix 1 tablespoon cornstarch with 1 tablespoon cold water and stir in during last 15 minutes on HIGH.
• Make-ahead: Cook fully, cool, refrigerate up to 3 days.
• Freezer-friendly: Freeze up to 3 months.
• Meal prep tip: Portion into containers with rice or potatoes for high-protein lunches.

Serving Suggestions

These slow cooker steak bites are made for mashed potatoes. The sauce seeps into every fluffy bite.

They’re also excellent over buttered egg noodles or white rice. For a lighter option, try spooning them over cauliflower mash. Add sautéed green beans or glazed carrots on the side and you’ve got a full comfort dinner.

This is the kind of slow cooker dinner recipe that feels cozy without being complicated.

If you’ve tried this slow cooker steak bites or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

More Hearty Beef Dinners

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These sweet chili salmon bites pan-fried and glazed in caramelised, sweet and salty sticky sauce will quickly become your favourite salmon recipe. I make this dish on a weekly basis and the family loves it!

Jump to: Overview | Ingredients | How To Make | Serving Suggestions | Nutrition Notes | Go To Full Recipe | More Salmon Recipes

Salmon Bites Glazed With Soy & Sweet Chili

In this recipe, salmon bites or fillets are pan-fried until pink and flaky, then coated in a sticky, sweet chilli, soy and garlic glaze sauce.

Everyone in my family loves this salmon recipe so much that I cook it weekly. Plus, it’s quick and easy and only needs a handful of accessible ingredients. You can have the whole meal on the table in under 20 minutes. A winning dinner in my book!

If you like flavours of teriyaki salmon, you will enjoy this one!

What To Serve With Salmon Bites

I have a couple of go-to dishes to serve with salmon bites.

We almost always have it with Basmati rice (or sometimes cauliflower rice) and then either a side of stir-fried green vegetables like Chinese broccoli, bok choy and broccoli OR with an Asian-style slaw salad.

You can serve sweet chilli salmon with white or brown rice, cauliflower rice, quinoa, rice noodles, any other noodles or even with a side of sweet potato.

For a stir-fry, I usually cook a bunch of cut-up veggies over medium-high heat for a few minutes and then a few splashes of soy sauce or Tamari and maybe a little lemon juice. I keep these simple because the glazed salmon packs a lot of bold flavours.

For the slaw salad, I shred red or Wombok/Napa cabbage, carrots, red bell peppers, red onion and coriander and toss through with a dressing made of lime juice, fish sauce, brown sugar or honey, sesame oil and some olive oil. You can also use store-bought Asian dressing to save time.

What You Will Need

Find full measurements in the recipe card below.

• Salmon – I use about 1.1-1.2 lb or 500 grams of salmon fillets for about 4 servings. I like to buy fish fillets without skin as it works better for this particular salmon bites recipe. It’s easier to cut and flip, plus some of my family members don’t eat the skin so I don’t bother.
• Having said that, I have also made this glazed sweet chilli salmon dish with long fillets rather than bite-size pieces and with the skin on. In this case, I pan-fry it on the skin side first until it’s nice and crispy.
• Money-saving tip: I often buy frozen salmon fillets and defrost them for a few hours before cooking or in the fridge overnight. Salmon tails or steaks are often cheaper and will work just as well with this sticky sweet chilli sauce.
• Sauces – I like to use a Thai-style sweet chili sauce like the Ayam brand and premium light soy sauce. I have made the dish with regular soy sauce but it’s a little more full-on and saltier, I prefer a more subtle taste of the light soy sauce in this recipe. Garlic is optional, sometimes I add it in and if I can’t be bothered I only use those two sauces.
• Dietary Swaps – You can use sugar-free sweet chilli sauce and coconut aminos or Tamari instead of regular soy sauce.

Watch The Video

How To Make Salmon Bites With Sweet Chili

• Pro-Tip: I like making this dish as salmon bites rather than long fillets because it cooks the fish faster and more evenly. You know how the salmon fillets will often have thinner ends and thicker middle, which always seems to be undercooked, so you have to throw the fillets back in the pan and then the thinner bits end up overcooked and dry. Yep, that’s annoying!
• Another reason I like to cook salmon as bite-size pieces is because you get every bite coated in that delicious caramelised glaze.
• Step 1. The first thing to do is to cut our salmon into square or rectangular pieces, about 1-1.5 inches long/thick. Sprinkle very lightly with salt and set aside.
• Step 2. Heat a couple of tablespoons of olive oil in a large frying pan over medium-high heat. Once hot, add the salmon bites and cook for 1 minute over medium-high heat. Then turn the heat down to medium-low and cover the frying pan with a lid. Cook for 3 more minutes. Using a lid speeds up the cooking time significantly!

• Step 3. Remove the lid and after about 20-30 seconds, turn the salmon pieces over and cook for 1.5-2 more minutes on the other side without a lid. Thinner pieces can be taken out earlier as won’t need as much cooking.
• Step 4. Remove pre-cooked salmon bites to a bowl and scrape off any stuck, browned flesh bits from the bottom of the pan. Save those bits as they are delicious and crispy.

• Step 5. Now it’s time to make our caramelised salmon glaze sauce! You can use the same frying pan but I like to switch to a slightly smaller pan for this step.
• Add another tablespoon of oil and place over medium heat. Add the garlic and cook for 1 minute, stirring a few times, until it starts to get golden brown.

• Step 6. Now add 1/3 cup of sweet chili sauce and 2 tablespoons of light soy sauce.
• Stir through and increase the heat to high. Cook for 1 minute and about 20-30 seconds, stirring frequently until the sauce starts to bubble and thicken.

• Step 7. Once it looks caramelised and semi-sticky, return the salmon pieces and stir through the sauce. Leave in the pan over heat for about 30 seconds to bubble away gently. Remove from heat and sprinkle with green onions to finish the dish.

More Salmon Recipes

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Raw Vegan Carrot Cake Bites that are chewy, cinnamony, cake-bally, and just the right amount of sweet. Perfect on-the-go snack for spring!

These carrot cake bites are chewy, cinnamony, cake-bally, and just the right amount of sweet. They are flecked with coconut and oats and made creamy with almond butter. The carrots are there, but they’re not excessively salady – they just add some specks of color, flavor, and texture to an almost-cookie-dough-like bite of joy that lives in a little jar in your fridge, waiting for that 3pm moment to make your day a little brighter.

Breakfast bites, snack-with-coffee bites, desserty bites… with these little gems, all of it is fair game.

I mean, the thing about real carrot cake is that you want it, and you want it loaded with cream cheese frosting. Lots of cream cheese frosting. And then you finally have it and it is, in fact, so so good. But then you spike, crash, and can’t shake the feeling that you need to go to the dentist immediately? I don’t know, maybe that’s just me.

Guess what is there for you in a more wholesome, sustaining, but still tastes like yummy carrot cake way?

THESE BITES. These raw, vegan, delicious carrot cake bites.

How To Make Carrot Cake Bites That Are Vegan and Raw and Delicious

You 100% need a food processor for these. You guys know I LOVE MY FOOD PROCESSOR. Please buy yourself a food processor. This is the one I have. (This is an affiliate link.)

First up: carrots. Just pop in the food processor and go. I seriously hate grating carrots so I will not ask you to do any of that.

Next up: clean out the carrots and pulse up your oats and coconut, so it’s kind of like a flour.

And now: everybody in.

Finally: white chocolate chips for the people who like to be extra.

If you’re vegan or want to keep it totally clean, go for some chunky nuts, cacao nibs, or vegan chips instead.

Roll, refrigerate, and done.

Yep, I’d say the spring snacking season is off to an excellent start. Carrot cake bites for all!

Check Out Our Video For How To Make Carrot Cake Bites:

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Description

Raw Vegan Carrot Cake Bites that are chewy, cinnamony, cake-bally, and just the right amount of sweet. Perfect on-the-go snack for spring!

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1. Add carrot chunks to the bowl of a food processor and pulse until finely chopped. (You should have a generous 1/2 cup.)
2. Remove carrots and set aside. Add oats and coconut. Pulse until coarsely ground.
3. Add all other ingredients, including the chopped carrots. Pulse until a smooth-ish, sticky “dough” forms. (You might have to push it down with a spatula a few times to help it along.)
4. Add white chocolate chips and pulse until chopped.
5. Roll into balls. Store in the fridge or freezer. Mwah! This week is looking good.

• Prep Time: 15 minutes
• Category: Snack
• Method: Mix and Roll
• Cuisine: American

Keywords: raw vegan carrot cake bites, carrot cake bites, healthy carrot energy bites

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One More Thing!

This recipe is part of our collection of best healthy snacks. Check it out!

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These healthy chicken bites are like the snacky, protein-packed cousin of popcorn chicken—crispy, juicy, and baked or air-fried to golden perfection. Serve them as the main protein for dinner or use as a protein-rich snack or lunchbox addition.

Jump to: Overview | Ingredients | How To Make | Watch The Video | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Healthy Chicken Recipes

These tasty chicken bites remind me of popcorn chicken, but without the greasy aftermath. The chicken is marinated in spiced yogurt, which tenderises and adds big flavor, then coated in a seasoned flour blend for that addictive outer crunch. I tested this recipe both in the oven and the air fryer and they both come out golden and crispy, which tender chicken inside.

Each serving is high in protein, lower in fat, and great for both grown-ups and kids. They double up as a healthy weeknight dinner recipe and a protein-snack you can grab out of the fridge or add to your breakfast. Whether you’re meal prepping or snacking straight off the tray (guilty!), this one’s a reliable go-to. I often make these for my popcorn chicken bowls.

You might also like: Sriracha chicken bites, chicken karaage, air fryer bbq chicken wings, honey soy chicken meatballs, air fryer kielbasa, or my healthy chicken patties.

What You’ll Need

Here is what you’ll need for this chicken bites recipe. Find the full measurements in the recipe card below.

For the chicken marinade

• Chicken breast – lean and tender. Thighs work too if you prefer something juicier.
• Plain yogurt – tenderises and keeps the chicken moist. Greek yogurt also works.
• Garlic powder, onion powder, paprika – brings a deep, savory base.
• Salt – don’t skip this; it’s key to flavor!

For the coating

• All-purpose flour + cornflour – the combo makes them crispy and light. Cornflour is the real crunch MVP.
• Spices: paprika, garlic powder, onion powder, black pepper – flavor all the way through.
• Olive oil spray – helps everything get golden without actual frying.

How To Make Chicken Bites (Baked or Air-Fried)

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to marinate and cook these chicken bites in the oven and in the air fryer.

• Cut chicken into bite-sized pieces.
• Mix yogurt and marinade spices in a bowl. Toss in the chicken and marinate for at least 30 minutes (overnight is even better).
• Combine coating ingredients in a separate bowl.

• Coat chicken using the “sandwich” method: spread some coating on a plate, add chicken, top with more coating, and toss gently.
• Place on a lined tray or in air fryer basket. Spray with olive oil generously.
• Baking: Preheat oven to 210°C / 410°F. Bake for 15 minutes, flip, spray again, then bake for 10 more minutes.
• Air Frying: Preheat to 200°C / 400°F. Lightly oil the basket, place chicken in a single layer, spray with oil, and cook for 12 minutes, flipping halfway. Let rest for 5 minutes to crisp up fully.

Watch The Video

Recipe Tips

• Make-ahead: Marinate the chicken the night before, or coat it and refrigerate until ready to cook.
• Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the air fryer or oven for best texture.
• Freezer-friendly: Freeze after cooking. Reheat straight from frozen.
• Extra crispy tip: Don’t overcrowd the pan or basket—that hot air needs room to work!
• Add heat: A little cayenne or chili powder goes a long way if you like a kick.
• Gluten-free? Use GF flour and potato starch instead.

Serving Suggestions

These are super versatile. Serve them with your favorite dip—healthy yogurt ranch dressing, aioli (sun-dried tomato or rosemary chili), bang bang sauce—or pile into a wrap, salad bowl, or lunchbox. I often serve them with air-fried chips or roasted sweet potatoes for a fun, high-protein dinner that doesn’t feel like “healthy food.” And of course, you must try my popcorn chicken bowls.

If you’ve tried this chicken bites or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

More Healthy Chicken Recipes

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These Keto Donut Bites are a delightful way to enjoy your favorite morning pastry without all the sugar. Tender and sweet and perfectly poppable! 

Craving old fashioned glazed donuts? You can’t do better than these adorable Keto Donut Bites. These super tender mini muffins will quickly become one of your favorite keto snacks!

A good mini muffin pan is a must-have piece of bakeware in my professional opinion. It’s ever so useful for making bite-sized treats and keto appetizers. I use mine with relative frequency, especially when I need to make something that feeds a crowd. They work for savory recipes like Keto Taco Bites, as well as mini desserts like Keto Cheesecake Bites.

And if you miss donut holes, a mini muffin pan can help you enjoy them once again. These Keto Donut Bites remind me of Tim Bits, the little donut holes from the famous Canadian coffee chain Tim Horton’s.

As an aside, my late father always used to call my husband Tim Bits. Yes, his name is Tim, but at 6’7” he’s definitely not what you’d call bite-sized! That little memory warms my heart because it reminds me of the affection and respect they had for each other.

Have I convinced you yet? Get yourself a good mini muffin pan and let’s get baking!

Ingredients you need

• Almond flour: This is an almond flour-based recipe, similar to my bakery-style keto muffins. If you would prefer to use coconut flour, try using the batter from these keto jelly donut bites.
• Sour cream: Full fat sour cream works well in keto baked goods to provide moisture and tenderness. You could also use Greek yogurt.
• Sweetener: You will need granular and powdered sweetener for this recipe.
• Protein powder: This helps make the donut bites rise better and look like real donut holes. I recommend whey or egg white protein.
• Heavy cream: I use a little cream to make the glaze for these donuts.
• Pantry staples: Eggs, vanilla extract, baking powder and salt.

Step by Step Directions

1. Combine the wet ingredients: Whisk together the sour cream, eggs, water, and vanilla extract. Add the sweetener and stir until well combined.
2. Add the dry ingredients: Stir in the almond flour, whey protein, baking powder, and salt. If the batter is overly thick, add a little more water to thin to a scoopable consistency.
3. Bake the donut bites: Line a mini muffin pan with parchment or silicone liners. Divide evenly among the prepared muffin cups. Bake at 350ºF for 15 to 20 minutes, until turning golden brown and firm to the touch. Remove and let cool completely in the pan.
4. Prepare the glaze: Whisk together the sweetener and cream. Start with 2 to 3 tablespoons of water, and stir in more until a thin glaze consistency is achieved.
5. Dip the bites: Dip the tops of the donut bites into the glaze and place on a waxed paper lined baking sheet to set

Tips for Success

I recommend lining your mini muffin pan with silicone or parchment liners. These are really tender and can break apart if they stick to the pan. As always, make sure you let them cool properly before trying to remove them!

The glaze needs to be thin enough that you can dip the donut bites easily. How much water you need to add depends very much on what kind of powdered sweetener you use. Erythritol based sweeteners will take more water to thin out than allulose.

Start with just a teaspoon or two of water and add more as needed. The glaze should be easy to drizzle but not too watery. 

Sweetener Options:

You can use your favorite bulk sweetener in both the donuts and the glaze. Do keep in mind that allulose based sweeteners may cause the donut bites to darken more quickly so keep your eye on them in the oven. 

Keto Donut Bites Recipe

Servings: 12 servings

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

These Keto Donut Bites are a delightful way to enjoy your favorite morning pastry without all the sugar. Tender and sweet and perfectly poppable! 

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Donut Bites

• Preheat the oven to 350ºF and line a mini muffin pan with parchment or silicone liners (24 cavity pan).

• In a large bowl, whisk together the sour cream, eggs, water, and vanilla extract. Add the sweetener and stir until well combined.

• Stir in the almond flour, whey protein, baking powder, and salt. If the batter is overly thick, add a little more water to thin to a scoopable consistency.

• Divide evenly among the prepared muffin cups. Bake 15 to 20 minutes, until turning golden brown and firm to the touch. Remove and let cool completely in the pan.

Glaze

• In a medium bowl, whisk together the sweetener and cream. Start with 2 to 3 tablespoons of water, and stir in more until a thin glaze consistency is achieved.

• Dip the tops of the donut bites into the glaze and place on a waxed paper lined baking sheet to set.

Serving: 2donut bites | Calories: 128kcal | Carbohydrates: 4g | Protein: 6.5g | Fat: 10.1g | Saturated Fat: 1.9g | Fiber: 1.7g

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Taco bites are a fun keto appetizer that everyone loves. They’re easy to make, full of flavor, and infinitely poppable! Add your favorite taco toppings for a tasty high protein snack.

These Taco Bites are bite-sized keto egg muffins with all the flavor of your favorite Mexican dish. Loved by kids and adults alike, they are an easy idea for any party or get together. And they take only four simple ingredients!

I first made these easy keto appetizers for a New Year’s Eve party in 2018. It was a large group of all ages and I needed something easy that made enough for everyone. And something that appealed to all the picky kids (and some picky adults too!).

Given the popularity of my Easy Taco Pie, I knew a taco-inspired appetizer would fit the bill. So why not just turn it into finger food? I browned up some beef, greased my mini muffin pan, and got cracking some eggs.

At the party, I made sure to have plenty of sour cream, guacamole, and salsa for topping the bites. They were an instant hit, and I got several requests for the recipe. We now make them all the time as easy appetizers and high protein snacks!

Ingredient Notes

• Ground beef: You can also use ground chicken or turkey.
• Taco seasoning: I usually store-bought seasoning, but I always make sure it has no added fillers, sugars, or starches. Or make your own by combining chili powder, cumin, garlic, oregano, salt, and pepper.
• Eggs: Eggs make up the bulk of this recipe, besides the taco meat. They help bind the meat and cheese together.
• Shredded cheese: I usually use cheddar or a Mexican blend. You can also use Monterey Jack or Pepper jack.
• Garnish: Sour cream, sliced olives, cilantro, salsa, or guacamole.

Step by Step Directions

1. Sauté the meat: In a large skillet over medium heat, sauté the ground meat until almost cooked through, breaking up the clumps with a wooden spoon. Add the taco seasoning and continue to sauté until completely cooked through. Remove from heat and let cool.
2. Prepare the muffin pan: Preheat the oven to 350ºF and brush a good non-stick mini muffin pan with the melted butter. (You can also use silicone or parchment mini muffin liners, if you prefer – if your pan is not very non-stick, this is your best option). This recipe makes about 32 mini muffins so you may need to work in batches if you don’t have more than one mini muffin pan.
3. Prepare the filling: In a large bowl, whisk the eggs. Add the taco meat and half of the shredded cheese. Whisk thoroughly to combine. Fill the muffin cups and sprinkle with the remaining shredded cheese. 
4. Bake the bites: Bake 15 to 20 minutes, until puffed and firm to the touch. Remove and let cool 10 minutes. Use a thin flexible spatula to run around the edge of the muffins to release. Serve with your favourite taco toppings, such as salsa, sour cream, and guacamole.

Tips for Success

Choose your muffin pan (or muffin liners!) wisely, as it needs to be very non-stick. If you have an older metal pan, the taco bites may stick a lot. You can use silicone liners or a silicone muffin pan instead.

Most taco seasoning has a fair bit of salt, as does cheese. So this recipe doesn’t call for any additional salt. If your taco seasoning is salt-free, add 1 teaspoon of salt to the meat along with the seasoning. If your bites aren’t quite seasoned enough after cooking, just sprinkle them with a little extra!

Want to kick the heat up a notch? Add half a teaspoon of cayenne or chipotle powder along with the seasoning.

More Delicious Bite Sized Recipes

Mini Taco Bites

Servings: 32 mini muffins

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Taco bites are a fun keto appetizer that everyone loves. They’re easy to make, full of flavor, and infinitely poppable! Add your favorite taco toppings for a tasty high protein snack.

• 1 lb ground beef
• 3 tbsp taco seasoning
• 6 large eggs
• 4 ounces shredded cheddar or Mexican cheese
• Salsa, guacamole, and sour cream

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• In a large skillet over medium heat, sauté the beef until almost cooked through, breaking up the clumps with a wooden spoon. Add the taco seasoning and continue to sauté until completely cooked through. Remove from heat and let cool.

• Preheat the oven to 350ºF and brush a good non-stick mini muffin pan with the melted butter. (You can also use silicone or parchment mini muffin liners, if you prefer – if your pan is not very non-stick, this is your best option). This recipe makes about 32 mini muffins so you may need to work in batches if you don’t have more than one mini muffin pan.

• In a large bowl, whisk the eggs. Add the taco meat and half of the shredded cheese. Whisk thoroughly to combine.

• Fill the muffin cups and sprinkle with the remaining shredded cheese. Bake 15 to 20 minutes, until puffed and firm to the touch.

• Remove and let cool 10 minutes. Use a thin flexible spatula to run around the edge of the muffins to release.

• Serve with your favourite taco toppings, such as salsa, sour cream, and guacamole.

Storage Information: Store the bites in a covered container in the fridge for up to 5 days. They can also be frozen for several months. 
To freeze: Arrange the bites in a single layer on a parchment lined baking sheet, not touching. Freeze until firm and then transfer to an airtight container. This will keep the bites from sticking together once they are frozen. 

Serving: 4bites | Calories: 234kcal | Carbohydrates: 1g | Protein: 18.7g | Fat: 14.5g | Saturated Fat: 7.2g | Fiber: 0.2g

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High protein, low effort — these spicy tuna salad bites are packed with fiber and flavor and make the perfect healthy snack or a low-calorie lunch. This is part of my high-protein and fiber meals series.

Jump to: Overview | Ingredients | How To Make | Watch The Video | Recipe Tips |  Serving Suggestions | Full Recipe Card | More High-Protein Snacks

If you’re into quick, no-fuss meals that taste like they came from your favorite sushi spot, these spicy tuna salad bites are about to become your go-to. It’s basically a mash-up between a tuna salad and sushi hand rolls, minus the rolling stress.

We’re talking creamy Sriracha mayo tuna, crisp cucumber, celery, and bell pepper for crunch, all spooned onto nori seaweed squares for that salty umami snap. It’s light, yet super satisfying. Think of it as your protein-packed, fiber-rich lunch or snack that doesn’t need reheating or babysitting.

I love this recipe because it’s endlessly versatile — pile it onto rice or corn thins, crackers, or shove it in a wrap. And honestly, it’s just really fun to eat.

Macros highlights for 2 lunch portions (per serving): 340 calories, 40 grams protein, 3-4 grams fiber, 12 g carbs. Add a few shelled edamame beans for extra fibre. For 4 snack portions (per serving): 170 cal, 20 g protein, 2-3 g fiber, 6 g carbs.

 You might also like these recipes from the series: Asian cucumber salad (with tofu and edamame beans), baked chia oats recipe, viral carrot salad (with chicken and edamame), healthy chicken taco soup, or my high-protein butternut squash soup.

What You’ll Need

Here is what you’ll need for these spicy tuna salad seaweed bites. Find the full measurements in the recipe card below.

• Canned tuna – lean, high-protein, and affordable.
• Light mayo – keeps it creamy without the heaviness. Use Greek yogurt instead of or with mayo for extra protein.
• Sriracha chili sauce– brings the heat and some zing. Swap sriracha for gochujang if you want a richer, sweeter heat.
• Cucumber, red bell pepper, celery – add fiber, crunch, and freshness. Add shelled edamame or green peas to bulk it up with more fiber and protein.
• Green onion – gives a subtle sharpness and pop of flavor.
• Seasonings & Extras: Light soy sauce – umami booster (regular soy or Tamari are also great), rice wine vinegar or lemon juice for a little acidity to brighten the whole thing, sesame oil for nutty, toasty flavor, and toasted sesame seeds for garnish and crunch.
• Nori seaweed sheets – cut into squares, like mini wraps for your tuna salad. Serve on rice cakes or corn thins if you’re out of seaweed.

How To Make Spicy Tuna Salad Bites

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for spicy tuna salad bites.

• Dice all the veggies nice and small.
• Drain the tuna and mix with the mayo, sriracha, soy sauce, vinegar, and sesame oil.
• Stir in the diced veggies and green onion.
• Cut your nori into squares (kitchen scissors help).
• Spoon tuna mix onto each piece and garnish with sesame seeds and extra green onion.
• Optional: drizzle with more sriracha if you’re feeling bold.
• Serve immediately for best crunch!

Watch The Video

Recipe Tips

• Don’t go too chunky with the veggies—smaller dice = better texture.
• The tuna salad can be made up to 2 days ahead and stored in an airtight container in the fridge.
• Want more fiber? Throw in some edamame or finely chopped kale.
• For an on-the-go snack, pack the tuna mixture and nori separately and assemble just before eating to avoid sogginess.
• You can even sandwich the mix between two seaweed pieces for a little “seaweed sandwich” situation.

Serving Suggestions

I love these on their own as a snack, but they’re also fantastic with miso soup or a side of rice if you want to turn them into a meal. They’re great as party bites too—just set up a little DIY nori wrap bar and let everyone build their own.

If you’ve tried these spicy tuna salad bites or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

More High-Protein Snacks

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These Mini Keto Corn Dogs make the best kid-friendly snack. Adults love them too! Made with coconut flour, they are completely grain-free. And perfect for a healthy game day appetizer.

Want to relive your childhood? These little Keto Corn Dog Bites are the way to go. Super easy to make, and loved by kids and adults alike. Dip them in a little sugar-free ketchup for the perfect game day appetizer!

I’ve had these mini keto corn dogs on my blog since 2015. They’re a fun little snack recipe that everyone loves. And now they’re lower in carbs and even easier to make!

It is simply a fact of life that kids love hot dogs. They just seem universally appealing to children, both young and old. Mine are all nearing adult-hood now and they still love it when hot dogs are on the menu. My husband is sucker for them too.

So it was no great leap to whip up some of my keto cornbread, plop it into a mini muffin pan, and stick some cut-up hot dogs in. Of course, I added a little shredded cheddar for more flavor. They were a huge hit in my house!

Ingredients needed

• Coconut flour: This recipe uses coconut flour . There is no substitute for this, as almond flour will not give you the right texture.
• Sweetener: I use a little sweetener to mimic the flavor of real cornbread, which has a natural sweetness. Feel free to skip it if you like.
• Eggs: Coconut flour needs a lot of moisture so you will use all 4 eggs.
• Cornbread flavoring: Yes, there really is such a thing! And many readers like to add it. But a little vanilla extract works as well.
• Cheddar cheese: I find a little grated cheddar adds flavor.
• Hot dogs: I recommend using all-beef, uncured hot dogs.
• Kitchen staples: Butter, baking powder, and salt.

Step-by-step directions

1. Combine the dry ingredients: In a large bowl, whisk together the coconut flour, sweetener, baking powder, and salt.
2. Add the wet ingredients: Stir in the eggs, melted butter, water, and cornbread flavoring, if using. Stir in 3/4 cup of the shredded cheese.
3. Add to the pan: Divide the batter evenly among the cups of a well-greased nonstick mini muffin pan. (If you don’t have a good non-stick pan, try using silicone liners).
4. Add the hot dogs: Press one piece of hotdog into the center of each. Sprinkle the tops with the remaining cheese.
5. Bake the bites: Bake at 325ºF for 15 to 20 minutes, until the cheese is melted and the muffins are firm to the touch. Remove and let cool in the pan for 15 minutes, then gently run a knife around each to loosen.

Tips for Success

This recipe is so easy to make, your kids could help you with it. Here are my best tips for getting it right.

Use good coconut flour. I recommend either Bob’s Red Mill or King Arthur Flour for best results. Coconut flour can vary a great deal brand to brand but these are two of the most consistent coconut flours I have tried.

Use all the eggs. For the uninitiated, the amount of eggs you need for coconut flour is shocking. But it’s thirsty stuff and you need them all! Read my article on Baking with Coconut Flour to learn more.

Do you need cornbread flavoring? You don’t have to add this. I’ve made these keto corn dog bites with vanilla extract and they are just as tasty. But it does amp up the flavor of real corn dogs.

A good non-stick mini muffin pan is crucial here. If you aren’t completely confident that your pan will release easily, I recommend lining it with silicone or parchment liners.

Frequently Asked Questions

Keto Corn Dog Bites

Servings: 8 servings

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

These Mini Keto Corn Dogs make the best kid-friendly snack. Adults love them too! Made with coconut flour, they are completely grain-free. And perfect for a healthy game day appetizer.

• 1/2 cup (60 g) coconut flour
• 2 tbsp Swerve Granular
• 1 1/2 tsp (1.5 tsp) baking powder
• 1/2 tsp (0.5 tsp) salt
• 4 large eggs
• 1/4 cup (56.75 g) butter, melted
• 1/2 cup (118.29 g) water
• 1/4 to 1/2 tsp (0.25 tsp) cornbread flavoring, (optional, can also use vanilla)
• 4 ounces (113.4 g) shredded cheddar cheese, divided
• 4 hot dogs, each cut into 6 even pieces

Cook ModePrevent your screen from going dark

• Preheat the oven to 325F and grease a nonstick mini muffin pan very well (if yours seems likely to stick, try using silicone liners).

• In a large bowl, whisk together the coconut flour, sweetener, baking powder, and salt. Stir in the eggs, melted butter, water, and cornbread flavoring. Stir in 3/4 cup of the shredded cheese.

• Divide the batter among the prepared muffin cups. Press 1 piece of hotdog into the center of each. Sprinkle the tops with the remaining cheese.

• Bake 15 to 20 minutes, until the cheese is melted and the muffins are firm to the touch. Remove and let cool in the pan for 15 minutes, then gently run a knife around each to loosen.

Storage Information: Store the bites in a covered container in the fridge for up to a week or in the freezer for up to two months.

Serving: 3bites | Calories: 193kcal | Carbohydrates: 5.7g | Protein: 10.8g | Fat: 12.8g | Fiber: 2.5g

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