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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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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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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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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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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These savory Ricotta Fritters are delicious and so easy to make. They make a tasty low carb appetizer or side dish!

It’s so easy to get in a rut with your keto side dishes. It happens to the best of us! That’s why I try to come up with easy but creative recipes like these Spinach and Ricotta Fritters.

I love fritters of all sorts and so do my readers. From the classic keto zucchini fritters, to the ever-popular Cheesy Chicken Fritters, they make tasty appetizers or snacks. Now we’ve got a new recipe to add to our collection!

I had some leftover ricotta I needed to use and I wanted to make something a little different. After a little searching on Pinterest, I spotted a recipe for savory ricotta fritters and I knew I could make a low carb version.

I made mine in the air fryer and they were absolutely delicious, but these could easily be fried in a pan on the stovetop too.

Ingredient Notes

• Frozen spinach: I recommend frozen spinach rather than fresh for simplicity. It’s easier to remove more of the liquid from frozen spinach.
• Ricotta cheese: Use whole milk ricotta cheese and drain off any liquid that has accumulated around the top.
• Almond flour: You could also use sunflower seed flour for a nut-free alternative.
• Parmesan: Make sure the parmesan is finely grated so that it mixes in better.
• Egg: You do need an egg to help hold the fritters together properly.
• Butter or oil: Lightly brushing the fritter with oil makes them brown more nicely in the air fryer. If you fry them in a pan, you will need additional oil.
• Seasonings: Italian seasoning, garlic, red pepper flakes, salt, and pepper.

Step by Step Directions

1. Squeeze the spinach: Place the thawed spinach in a kitchen rag or tea towel and twist to release as much moisture as possible. This is best done over the sink!
2. Mix the ingredients: In a large bowl, stir together the ricotta, almond flour, parmesan, garlic, Italian seasoning, red pepper flakes, salt, and pepper.
3. Stir in the egg: Add the egg and work that in until well combined. Use a silicone spatula to work everything together like a dough.
4. Form into patties: Using about 2 tablespoons of the mixture at a time, form into balls and then flatten the balls into patties. You should get at least 12.
5. Air fry: Preheat the air fryer to 400ºF and lightly grease the rack(s). Place the fritters in a single layer on the racks and brush lightly with melted butter or oil. If your air fryer is small, you may need to work in batches. Air fry for 10 minutes, flipping over partway through and brushing the second side with butter or oil.

Tips for Success

Ricotta can sometimes have a lot of liquid. I always find that it pools at the top of the cheese when you’ve already removed some. Make sure to pour off any of that liquid before measuring it out, or your mixture will be too wet.

If the ricotta you use is quite liquidy as is, consider straining it through a sieve lined with paper towel before using.

I recommend frozen spinach for recipes like this because it’s easier to work with. You can easily squeeze out all the extra moisture once it’s thawed. Fresh, uncooked spinach may work but I didn’t test this recipe with it

Stovetop Directions

Follow the directions for forming the fritters. Heat 2 tablespoon of oil in a large non-stick pan over medium heat. Once hot, add the fritters and let cook until golden brown on the bottom, 4 to 5 minutes. Carefully flip over and cook on the second side until golden brown. Remove to a paper towel lined plate to drain a few minutes before serving.

More Keto Appetizers to Love

Spinach and Ricotta Fritters

Servings: 6 servings

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

These savory Ricotta Fritters are delicious and so easy to make. They make a tasty low carb appetizer or side dish!

1 Air Fryer (see notes for stove-top instructions)

• 8 ounces chopped frozen spinach, thawed
• 1 cup whole milk ricotta
• 1/2 cup almond flour
• 1/3 cup finely grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tsp Italian seasoning
• 1/4 tsp red pepper flakes, optional
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 large egg
• 1 tbsp melted butter or olive oil

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• Place the thawed spinach in a kitchen rag or tea towel and twist to release as much moisture as possible. This is best done over the sink!

• In a large bowl, stir together the ricotta, almond flour, spinach, parmesan, garlic, Italian seasoning, red pepper flakes, salt, and pepper.

• Add the egg and work that in until well combined. Use a silicone spatula to work everything together like a dough.

• Using about 2 tablespoons of the mixture at a time, form into balls and then flatten the balls into patties. You should get at least 12.

• Preheat the air fryer to 400ºF and lightly grease the rack(s). Place the fritters in a single layer on the racks and brush lightly with melted butter or oil. If your air fryer is small, you may need to work in batches.

• Air fry for 10 minutes, flipping over partway through and brushing the second side with butter or oil.

• Serve with marinara or other favorite dipping sauces.

Stovetop Directions: Follow the directions for forming the fritters. Heat 2 tablespoon of oil in a large non-stick pan over medium heat. Once hot, add the fritters and let cook until golden brown on the bottom, 4 to 5 minutes. Carefully flip over and cook on the second side until golden brown. Remove to a paper towel lined plate to drain a few minutes before serving.

Serving: 2fritters | Calories: 176kcal | Carbohydrates: 5.7g | Protein: 10.1g | Fat: 12.9g | Saturated Fat: 5.7g | Fiber: 2.2g

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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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