Your favourite low carb snack recipes ?

icrushit

Any low-carb snack recipes you're especially fond of ? My homemade granola bars, dark chocolate and almonds have always been staple snacks of mine, but with the switch to low carb at present, the granola bars have been an unfortunate casualty for now, with their 20 grams of net carbs or so, per bar. (I may yet try to dabble with the recipe..)

Am curious as to your low carb snack recipes, especially if they are things that can be made in advance and bunged in a bag to be nibbled on when outdoors

Thanks in advance, and hopefully this thread shall not sink like a stone, lol.

tkillion810

I'm currently fat-loading as part of race prep, and that means very low carb. Here's what I'm using for my snacks:

-olives
-avocado, could eat by itself or mash up and serve with veggie sticks like celery or carrots
-nut butter drizzled over small bowl of blueberries
-veggie sticks and tahini
-homemade trail mix leaving out the fruit. I mix 4 cups mixed nuts/seeds w/ 1 T coconut oil then bake.

Not in my current plan, but eggs are low carb and pretty versatile. Cottage cheese, string cheese, tuna mixed w/ olive oil and lemon juice and served on cucumber slices

Hope this helps!

SandyBVTN

Great ideas from tkillion810.

I'm not low carb at the present, but I have been in the past. One of the things I found about it was that I generally was snacking less. I believe low carb proponents would chalk that up to having more steady blood sugar, and none of the blood sugar highs and lows associated with being hungry often.

Having said that, my favorites were: hard boiled egg, nut butter on celery, olives, cheese, beef jerky, cured meats like pepperoni, ham and lettuce wraps, pate on celery or other veggies.

Check out the cookbook Nom Nom Paleo for incredible lower carb recipes, including some awesome "chips" made from kale, mushrooms, Prosciutto and more.

Raynne413

I don't really low carb but I love the below recipe:

Freezer fudge

1 cup peanut butter
1/2 cup coconut oil
Stevia (I'm still working on the perfect amount of drops)
4-5 tbsp cocoa powder, unsweetened

I pour into silicone candy molds and place in the freezer until hardened. Pop them out and put them in a storage container in the freezer.

Spaghetti_Bender

No Bake Protein Bars (Michael Kory recipe)

Ingredients:
2 cups oats
4 scoops protein powder
5 tbsp. peanut butter
1/2 cup almond milk


Mix together all ingredients in a bowl. Then put them in a pan with non sticking spray, then put it in the freezer for 30 min, or put in the fridge for a couple of hours until its thick enough to form bars


Makes 8 servings
Per serving:
200 calories
7 g fat
18 g carbs
17 g protein

meridianova

you can get individual 1oz pouches of cream cheese at costco/bj's/sam's club, and the bags of mini peppers. cut the peppers in half lengthwise and squirt the cream cheese inside. if i'm careful, one pouch will do 2-3 small peppers.

icrushit

Some great ideas, keep them coming

Two things struck me when I was reading your replies, one that it may pay to invest in some spill-proof small pieces of tupperware so I bung some of these delicious snacks in a bag when I'm going out, and two I may try adapt my existing granola bare recipe for low carb as its definitely handy to have something quick and easy I can grab and eat cleanly with one hand when out and about

Presently my granola bar recipe works out to about 20 net carbs per little bar, but upping the nuts and seeds, and decreasing the oats should drop it to 10g net carbs, just as long as they still hold together as well! I may give that a shot in the next few days and report back any success.

SueInAz

I've already seen many of my go to low carb snacks listed but here's a recipe for low carb cheesecake cupcakes:

16 ounces of cream cheese, softened in the microwave (I often use the 1/3 less fat version)
1/2 cup Splenda (You can use another sweetener of your choice, but you may need to tweak the amount)
2 eggs
1/2 tsp. vanilla or other flavor extract

Beat ingredients for about 2 minutes or until smooth. Put 12 cupcake papers in a muffin/cupcake tin. Pour batter into cupcake papers. Bake for 15-18 minutes in a 350° oven. When almost done turn the oven off and leave them in there for 10 more minutes. Remove the tin from the oven to a cooling rack and leave there for about an hour and then put them in a container in the fridge overnight. You can eat them warm, but they are much better the next day chilled. If you skip the time on the countertop and put them straight in the fridge, they will fall in the middle (and might anyway). They still taste awesome even if they aren't pretty and you can use the centers for some type of sugar free filling.

For flavor variations you can change the extract. I like lemon and I've also used orange, almond, coconut and others. You can also add a tablespoon or two of cocoa powder to make chocolate cheesecakes. If you want to carry them around for awhile before eating, you can freeze them after they have fully cooled.

ETA: When I made them this weekend I covered the bottom of the cupcake papers with a thin layer of almond flour. The cheesecakes stick to the papers and I wanted to see if it would help keep them from sticking to the bottom, at least. It worked! It didn't change the flavor much and the bottoms came off the papers cleanly.

nancytyc

http://lowcarbdiets.about.com/od/snacks/r/lowcarbsesamecrackers.htm

Make these and enjoy some cheese on them. These can be thrown in a bag and taken along (just don't crush them)

willywonka

ok i need to try these!!

No Bake Protein Bars (Michael Kory recipe)

Ingredients:
2 cups oats
4 scoops protein powder
5 tbsp. peanut butter
1/2 cup almond milk


Mix together all ingredients in a bowl. Then put them in a pan with non sticking spray, then put it in the freezer for 30 min, or put in the fridge for a couple of hours until its thick enough to form bars


Makes 8 servings
Per serving:
200 calories
7 g fat
18 g carbs
17 g protein

lalilalu

A few of my favourites:
- cheese! I just portion out 25 grams, but it into little pieces and put it in a box to snack on when needed
- sour cream dip with veggies. I added taco spices or just chilli sauce to sour cream and dipped in celery, radish, cucumber etc
- avocado with some lemon or dressing
- yoghurt with peanut butter


They are all high fat, but it keeps you full.

Mary8812443132

For more snack recipes visit: http://foodeaser.com/en/recipes/snack-course/