Since summer is well on its way and a lot of backyard entertaining and cookouts will be on your schedule, stay in ketosis with these fantastic Keto low carb appetizers and snack recipes.
Whether you are doing the entertaining, or you need a dish to take to a cookout or potluck, these low carb – lip smacking appetizers will have your guests wanting the recipe. They are so delicious!
PIN FOR LATER ⇓
Fantastic KETO – Low Carb Appetizers and Snack Recipes
Sausage Stuffed Mushrooms
24 Large Fresh Mushrooms
Large Egg, Beaten
1 Pound of Pork Sausage, Cooked & Crumbled
1 Cup of Swiss Cheese, Shredded
1/8 Cup of Mayonnaise
1.5 Tablespoons of Butter, Melted
2 Tablespoons of Green Onion, Chopped Fine
1 Teaspoon of Spicy Brown Mustard
1/2 Teaspoon Each of Garlic Salt, Cajun Seasoning & Worcestershire Sauce
DIRECTIONS:
- Remove mushroom stems and set caps aside.
- Combine all remaining ingredients in a large bowl. Stuff mixture into the mushroom caps.
- Arrange mushroom caps on a 13 x 9 baking dish that has been sprayed with vegetable cooking spray. Bake at 350 degrees for 20 minutes.
- This makes 8 servings at 3 Sausage Stuffed Mushrooms per person.  Nutritional Information: 1 Net Carb, 3 Total Carbs, 1 Gram of Fiber, 24 Grams of Fat, 18 Grams of Protein, 299 Calories.
PRINTABLE
- 24 Large Fresh Mushrooms
- Large Egg, Beaten
- 1 Pound of Pork Sausage, Cooked & Crumbled
- 1 Cup of Swiss Cheese, Shredded
- ⅛ Cup of Mayonnaise
- 1.5 Tablespoons of Butter, Melted
- 2 Tablespoons of Green Onion, Chopped Fine
- 1 Teaspoon of Spicy Brown Mustard
- ½ Teaspoon Each of Garlic Salt, Cajun Seasoning & Worcestershire Sauce
- Vegetable Cooking Spray
- Remove mushroom stems and set caps aside.
- Combine all remaining ingredients in a large bowl. Stuff mixture into the mushroom caps.
- Arrange mushroom caps on a 13 x 9 baking dish that has been sprayed with vegetable cooking spray. Bake at 350 degrees for 20 minutes.
- This makes 8 servings at 3 Sausage Stuffed Mushrooms per person.
- Nutritional Information: 1 Net Carb, 3 Total Carbs, 1 Gram of Fiber, 24 Grams of Fat, 18 Grams of Protein, 299 Calories.
Marinated Olive Cheese Ring
8 oz Cream Cheese
10 Ounces of Cheddar Cheese, Cut into 1/4″ slices
1 Cup Each of Pimento Green Olives + Black Olives
1/4 Cup Each of Red Wine Vinegar + Walnut Oil
Teaspoon each of Dried Parsley + Basil
2 Garlic Cloves, Minced
DIRECTIONS:
- Cut cream cheese lengthwise in half and then cut each half in 1/4″ slices. Arrange it upright in a circle. Cut the cheddar cheese the same way and alternate cream cheese slices with the cheddar cheese slices. Put the olives in the center of the cheese ring.
- In a bowl, whisk the vinegar, oil and dried parsley and basil. Drizzle over cheese and olives. Sprinkle minced garlic on top.
- Refrigerate, covered overnight or at least 6 hours until serving.
- This makes about 10 servings as an appetizer. Serve with Keto friendly crackers or Keto Pepperoni “Chips. Recipe here.
- Nutritional information for the Marinated Olives Cheese Ring per serving: 4 Net Carbs, 5 Total Carbs, 1 Gram of Fiber, 30 Grams of Fat, 8 Grams of Protein and 319 Calories per serving.
PRINTABLE
- 8 oz Cream Cheese
- 10 Ounces of Cheddar Cheese, Cut into ¼" slices
- 1 Cup Each of Pimento Green Olives + Black Olives
- ¼ Cup Each of Red Wine Vinegar + Walnut Oil
- Teaspoon each of Dried Parsley + Basil
- 2 Garlic Cloves, Minced
- Cut cream cheese lengthwise in half and then cut each half in ¼" slices. Arrange it upright in a circle. Cut the cheddar cheese the same way and alternate cream cheese slices with the cheddar cheese slices. Put the olives in the center of the cheese ring.
- In a bowl, whisk the vinegar, oil and dried parsley and basil. Drizzle over cheese and olives. Sprinkle minced garlic on top.
- Refrigerate, covered overnight or at least 6 hours until serving.This makes about 10 servings as an appetizer. Serve with Keto friendly crackers or Keto Pepperoni "Chips. Recipe here.
- Nutritional information for the Marinated Olives Cheese Ring per serving: 4 Net Carbs, 5 Total Carbs, 1 Gram of Fiber, 30 Grams of Fat, 8 Grams of Protein and 319 Calories per serving.
Warm Feta Cheese Dip
8 oz Cream Cheese, Softened
1.5 Cups of Crumbled Feta Cheese
4 Tablespoons of Green Onions, Diced
Vegetable Cooking Spray
DIRECTIONS:
- In a small bowl, beat cream cheese and feta together well. Pour into a slow cooker that has been sprayed with vegetable cooking spray. Cook, covered on low 2-3 hours or until heated through. When done, spoon into bowl and sprinkle green onions on top.Â
- This can be made in an oven as well. Preheat oven to 400 degrees. Mix together as directed. Bake in a 3 cup baking dish that has been sprayed with vegetable cooking spray. Bake for 30 minutes or until bubbly. Sprinkle with green onions before serving.
- Serve with pork rinds or pepperoni chips.
- This makes about 2 cups or about 8 servings.
- Nutritional Information: 4 Net Carbs, 4 Total Carbs, 0 Fiber, 20 Grams of Fat, 9 Grams of Protein, 225 Calories per serving
PRINTABLE
- 8 oz Cream Cheese, Softened
- 1.5 Cups of Crumbled Feta Cheese
- 4 Tablespoons of Green Onions, Diced
- Vegetable Cooking Spray
- In a small bowl, beat cream cheese and feta together well.
- Pour into a slow cooker that has been sprayed with vegetable cooking spray. Cook, covered on low 2-3 hours or until heated through. When done, spoon into bowl and sprinkle green onions on top.
- This can be made in an oven as well. Preheat oven to 400 degrees. Mix together as directed. Bake in a 3 cup baking dish that has been sprayed with vegetable cooking spray. Bake for 30 minutes or until bubbly. Sprinkle with green onions before serving.
- Serve with pork rinds or pepperoni chips.
- This makes about 2 cups or about 8 servings.
- Nutritional Information: 4 Net Carbs, 4 Total Carbs, 0 Fiber, 20 Grams of Fat, 9 Grams of Protein, 225 Calories per serving
Buffalo Wing Dip
2 Packages of Cream Cheese (8 oz)
1/2 Cup Each of Kraft Ranch Salad Dressing + Sour Cream
5 Tablespoons of Blue Cheese
2 Cups of Shredded Cooked Chicken
1/2 Cup of Frank’s Buffalo Wing Sauce
2 Cups of Shredded Cheddar Cheese
Snipped Fresh Parsley
Vegetable Cooking Spray
DIRECTIONS:
- Combine cream cheese, dressing, sour cream and blue cheese. Transfer to a casserole baking dish that has been sprayed with vegetable cooking spray.Â
- Layer chicken, wing sauce and 1 cup of the cheddar cheese on top. Cover and cook in a 350 degree oven for 30 minutes.
- Uncover, sprinkle with remaining cheese and snipped fresh parsley. Serve with pork rings or celery spears.
- This makes about 6 cups and serves about 24.
- Nutritional Information: 2 Net Carbs, 2 Total Carbs, 0 Fiber, 14 Grams of Fat, 10 Protein, 176 Calories
PRINTABLE
- 2 Packages of Cream Cheese (8 oz)
- ½ Cup Each of Kraft Ranch Salad Dressing + Sour Cream
- 5 Tablespoons of Blue Cheese
- 2 Cups of Shredded Cooked Chicken
- ½ Cup of Frank's Buffalo Wing Sauce
- 2 Cups of Shredded Cheddar Cheese
- Snipped Fresh Parsley
- Vegetable Cooking Spray
- Combine cream cheese, dressing, sour cream and blue cheese. Transfer to a casserole baking dish that has been sprayed with vegetable cooking spray.
- Layer chicken, wing sauce and 1 cup of the cheddar cheese on top. Cover and cook in a 350 degree oven for 30 minutes.
- Uncover, sprinkle with remaining cheese and snipped fresh parsley. Serve with pork rings or celery spears.
- This makes about 6 cups and serves about 24.
- Nutritional Information: 2 Net Carbs, 2 Total Carbs, 0 Fiber, 14 Grams of Fat, 10 Protein, 176 Calories
Cream Cheese Stuffed Mini Peppers
10 Mini Sweet Peppers
8 Ounces of Cream Cheese
1/2 Teaspoon Each of Garlic Powder + Salt
1 Tablespoon Each of Lemon Juice + Heavy Cream
Fresh Lemon Zest
DIRECTIONS:
- Halve the mini pepper lengthwise and remove seeds.
- In a bowl, stir together the cream cheese, garlic powder and salt. Add in the lemon juice and heavy cream and stir.
- Pipe or spoon the cheese mixture into each mini pepper half. Garnish with lemon zest.
- This makes 20 Stuffed Mini Peppers.
- Nutritional Information per mini pepper: 2 Net Carbs, 2 Total Carbs, 0 Fiber, 4 Grams of Fat, 1 Gram of Protein, 51 Calories
PRINTABLE
- 10 Mini Sweet Peppers
- 8 Ounces of Cream Cheese
- ½ Teaspoon Each of Garlic Powder + Salt
- 1 Tablespoon Each of Lemon Juice + Heavy Cream
- Fresh Lemon Zest
- Halve the mini pepper lengthwise and remove seeds.
- In a bowl, stir together the cream cheese, garlic powder and salt. Add in the lemon juice and heavy cream and stir.
- Pipe or spoon the cheese mixture into each mini pepper half. Garnish with lemon zest.
- This makes 20 Stuffed Mini Peppers.
- Nutritional Information per mini pepper: 2 Net Carbs, 2 Total Carbs, 0 Fiber, 4 Grams of Fat, 1 Gram of Protein, 51 Calories