What’s a dairy-free, keto snacker to do when the munchies hit? What if you want to keep those snacks relatively sugar-free or even, gasp, ketogenic? Well, you’ve come to the right place!
We snack often. And by often, I mean every 2-3 hours. When hunger strikes, it’s best to deal with it head-on, rather than put it off and create disaster.
Here are some of our all-time favorite dairy free, low carb snacks:
Carrots/Celery & Nut Butter
Gabe will take 3 giant carrots and just smother them with crunchy peanut butter. He usually shares some of this with our dog.
My preference is scooping almond butter into that convenient little crevice in celery stalks and going to town. The trick here is not to fill yourself up too much, so that you're too full come mealtime.
If I’m feeling like I want something a little more sweet, a small apple and almond butter is wonderful.
And Now With Hummus!
I want to share a small secret with you – I am low-key obsessed with tahini.
This paste made from ground sesame seeds is divine on salads, on tofu, and pretty much anything. It’s also a crucial ingredient in hummus.
I will now share another secret with you – along with making my own almond milk and almond bread, I am passionate about making my own hummus. It’s so easy and delicious!
- 1 15-oz can chickpeas
- 1/3 cup tahini
- 2 cloves garlic (roasted garlic if you’re feeling fancy)
- Juice of ½ lemon
- 1/3 – 1/2 cup good olive oil (channeling my inner Ina Garten here, folks)
- Salt & Pepper to taste
- In your trusty-dusty food processor, combine all ingredients except olive oil and pulse.
- Once everything is combined, start slowly adding the olive oil while the food processor is on until you get your desired consistency.
- And that’s it! Top with extra olive oil, garlic salt, garlic powder, red chili flakes, or anything else that tickles your fancy.
Enjoy the homemade hummus with said carrots and celery!
Just eat all the nuts as a snack. Every single kind...well obviously not if you're allergic.
They're super low in carbs, have tons of vitamins, and lots of fat for my ketogenic husband to geek out on. In fact, we probably go through about 2 lbs of raw mixed nuts a week. And, by "probably go through", I mean precisely, we go through 2 lbs of raw mixed nuts a week.
In fact, while you’re eating nuts, eat some nut bars like Kind (the ones with 5g or less of sugar). We try to avoid the bars that use date paste, as that can spike blood sugar.
Almond Bread - Keto and Dairy Free!
I’ve mentioned my homemade almond bread previously, but let me tell you, this is fan-freaking-tastic. I make a batch each and every Sunday so we have it around throughout the week.
It’s great at breakfast, to soak up egg yolks.
It’s great at lunch, if you’re making a huge sandwich.
It’s also great at (you guessed it) snack time!
Slather a slice with nut butter and some berries/chia seeds/hemp hearts, or go savory with hummus, maybe a little garlic salt and cucumbers, and you’re golden!
Craving bagels? This might be a bit of a strange one, but it works. Trust me.
One slice of this almond bread + Kite Hill almond milk-based cream cheese + Trader Joe’s "Everything but the Bagel" seasoning = NY-style bagel.
No joke. It’s great as a breakfast or as a snack!
Dairy Free Yogurt
A lot of healthy-eating proponents tout the benefits of eating a serving of yogurt as a snack, and we’re all about that as well. Check out our Perfect Parfait blog post about how we love to craft a parfait using Kite Hill or Forager’s dairy-free, low-sugar yogurts!
Check out our other recipes for vegan, dairy-free, keto friendly snacking options!!