Listen, I know how it goes. You’re trying to stick to your keto diet, but life gets busy, and suddenly you’re craving keto snacks but find yourself staring at that vending machine wondering if those cheesy puffs are really that bad for ketosis. (Spoiler: they are.)
I’ve been doing keto on and off for about 6 years now, and I’ve learned that the difference between success and face-planting into a bowl of pasta is simple: preparation. Having quick, easy snacks ready to go has saved me more times than I can count.
So today I’m sharing my absolute favorite keto snacks that you can prep in under 20 minutes. And yes, I’ve timed myself making these (I’m that person), so the 20-minute thing isn’t just clickbait. These are legit quick keto lifesavers.
Why Meal Prepping Keto Snacks is a Game-Changer
Before I started prepping snacks, my keto journey was… chaotic. I’d be doing great for breakfast and dinner, but those 3pm hunger pangs would hit and I’d find myself eyeing my coworker’s cookies with the intensity of a hawk spotting a field mouse.
When you have keto-friendly snacks ready to go, you:
- Stay in ketosis (the whole point, right?)
- Save money (those packaged keto snacks are expensive AF)
- Avoid the hangry monster (my husband appreciates this one)
- Actually stick with the diet long-term
Anyway, let’s get to the actual snacks. These have been my go-tos for years, and they’ve helped countless friends who’ve jumped on the keto train too.
10 Quick-Prep Keto Snacks That Actually Taste Good
1. Avocado Egg Salad Cups
This is my absolute favorite grab-and-go snack. The combination of healthy fats from the avocado and protein from the eggs keeps me full for hours.
Prep Time: 15 minutes Ingredients:
- 4 hard-boiled eggs, peeled and chopped
- 1 ripe avocado
- 1 tablespoon mayo
- 1 teaspoon dijon mustard
- Salt and pepper to taste
- Optional: dash of paprika
- Lettuce leaves for serving
I like to boil a batch of eggs at the beginning of the week (or use my Instant Pot to make them even faster). Then just mash everything together and scoop into lettuce cups. These will stay good in the fridge for about 3 days — the avocado might brown a bit but a little lemon juice helps with that.
2. Cheese Crisps with Everything Bagel Seasoning
OK so these might be my guilty pleasure. They’re crazy simple but taste like junk food while being perfectly keto. Win-win!
Prep Time: 10 minutes Ingredients:
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons everything bagel seasoning
- Optional: a few jalapeño slices if you want some heat
Just make little piles of cheese on a parchment-lined baking sheet, sprinkle with the seasoning, and bake at 350°F for about 7 minutes until they’re all crispy and golden. Let them cool completely (they get crispier as they cool) and store in an airtight container.
The first time I made these, I burnt the first batch because I got distracted by a phone call… so maybe set a timer. Just saying.
3. Cucumber Cream Cheese Salmon Rolls
These feel fancy but take like 5 minutes to throw together. Great for when you’re tired of the usual keto snacks.
Prep Time: 12 minutes Ingredients:
- 1 large cucumber
- 8 oz cream cheese, softened
- 4 oz smoked salmon
- 1 tablespoon fresh dill, chopped
- 1 teaspoon lemon zest
- Salt and pepper to taste
Use a vegetable peeler to make thin strips of cucumber. Mix the cream cheese with the dill, lemon zest, salt, and pepper. Spread a thin layer of the cream cheese mix on each cucumber strip, top with a small piece of salmon, and roll up. Secure with a toothpick if needed.
These are SO refreshing, especially in summer when I’m craving something light but satisfying.
4. Bacon-Wrapped Cheese Sticks
These are my husband’s favorite, and they disappear within minutes whenever I make them. They’re also super portable for on-the-go snacking.
Prep Time: 20 minutes Ingredients:
- 8 mozzarella cheese sticks
- 16 slices bacon (not thick cut)
- Optional: brush with a little sugar-free maple syrup for a sweet/salty vibe
Cut the cheese sticks in half, wrap each half with a slice of bacon, and secure with a toothpick. Bake at 400°F for about 12 minutes, turning halfway through. Let them cool before storing.
I’ve found these keep well in the fridge for up to 5 days, and they even taste good cold if you’re in a hurry. Though heating them up for a few seconds makes them way better.
5. Pepperoni Chips with Whipped Feta Dip
This is what I make when I’m craving chips and dip but want to stay keto. The pepperoni gets super crispy, and the feta dip is honestly better than any traditional chip dip.
Prep Time: 15 minutes Ingredients:
- 1 package pepperoni slices
- 6 oz feta cheese
- 2 oz cream cheese
- 1 clove garlic
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
Arrange the pepperoni slices on a paper towel-lined microwave-safe plate. Microwave on high for 1 minute, check them, and continue in 30-second increments until they’re crispy. For the dip, blend all other ingredients until smooth.
The pepperoni chips stay crispy for about 2 days in an airtight container, and the dip lasts about 5 days in the fridge.
6. Mini Bell Pepper Nachos
I came up with these during a movie night when I was seriously missing nachos. Now I actually prefer these to regular nachos!
Prep Time: 18 minutes Ingredients:
- 8 mini bell peppers, halved and seeded
- 1 cup shredded Mexican cheese blend
- ¼ cup cooked ground beef or turkey (seasoned with taco seasoning)
- 2 tablespoons sliced black olives
- 2 tablespoons sour cream
- ¼ cup guacamole
- Hot sauce to taste
Arrange the pepper halves on a baking sheet, fill with cooked meat and cheese, and broil for about 5 minutes until the cheese is bubbly. Top with the remaining ingredients.
You can prep all the components ahead of time and just assemble when you’re ready to eat. The peppers stay crisp for about 2 days if stored separately from the wet ingredients.
7. Chocolate Peanut Butter Fat Bombs
Sometimes you just need something sweet, am I right? These have saved me from diving face-first into a pint of ice cream more times than I can count.
Prep Time: 15 minutes (plus freezing time) Ingredients:
- ½ cup coconut oil
- ½ cup natural peanut butter (no sugar added)
- 3 tablespoons unsweetened cocoa powder
- 2 tablespoons powdered erythritol or stevia
- 1 teaspoon vanilla extract
- Pinch of salt
Melt the coconut oil, mix with all other ingredients, pour into silicone molds or an ice cube tray, and freeze for at least an hour.
I keep these in the freezer for up to two weeks (though they rarely last that long). Just let them thaw for a minute or two before eating.
8. Prosciutto-Wrapped Asparagus Bundles
These feel like something you’d get at a fancy cocktail party, but they take less than 20 minutes and are perfect for meal prep.
Prep Time: 15 minutes Ingredients:
- 1 bunch asparagus, woody ends trimmed
- 8 slices prosciutto
- 2 tablespoons olive oil
- 1 clove garlic, minced
- Salt and pepper to taste
- Optional: lemon zest and a squeeze of lemon juice
Blanch the asparagus for 2 minutes, then shock in ice water. Toss with olive oil, garlic, salt, and pepper. Make bundles of 3-4 spears and wrap with prosciutto.
These can be eaten cold or quickly heated in a pan. They’ll keep in the fridge for about 3 days.
9. Spiced Roasted Almonds
Store-bought roasted nuts often have added sugars or unhealthy oils. These homemade ones taste better anyway!
Prep Time: 15 minutes Ingredients:
- 2 cups raw almonds
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon cayenne (more or less to taste)
- 1 teaspoon salt
Toss everything together and roast at 325°F for 12-15 minutes, stirring once halfway through. Let cool completely before storing.
I’ve found these stay fresh in an airtight container for up to two weeks. They’re perfect for tossing in your bag for on-the-go snacking.
10. Greek Yogurt Parfait with Berries and Nuts
This is my go-to breakfast or afternoon snack when I want something that feels a little sweet but still keeps me in ketosis.
Prep Time: 10 minutes Ingredients:
- 1 cup full-fat Greek yogurt
- ¼ cup mixed berries (strawberries, raspberries, blackberries)
- 2 tablespoons chopped pecans or walnuts
- 1 tablespoon chia seeds
- 1 teaspoon vanilla extract
- Stevia or monk fruit sweetener to taste
Just layer everything in a mason jar or container. These will keep in the fridge for about 2-3 days.
Pro tip: keep the nuts separate until you’re ready to eat if you want them to stay crunchy.
How to Store Your Keto Snacks for Maximum Freshness
One thing I’ve leared from years of keto meal prepping — storage matters! Here are some quick tips:
- Use glass containers when possible (they keep things fresher than plastic)
- For snacks that need to stay crispy, add a paper towel to the container
- Label everything with dates (trust me, you won’t remember when you made them)
- Keep fat bombs and chocolate items in the freezer, not the fridge
- Store wet and dry ingredients separately until ready to eat
My Weekly Keto Snacks Prep Routine
So here’s what works for me: Sunday afternoons are my prep time. I put on a podcast or some music and spend about an hour making 3-4 different snacks for the week. I don’t make all 10 of these every week — usually I pick a couple of savory options and one sweet option.
This has been absolutely key to my success on keto. No matter how hectic my week gets, I know I’ve got healthy snacks ready to go.
Have you tried meal prepping keto snacks before? Which ones are your favorites? Or maybe you have questions about keto snacking? Let me know in the comments!
Andreas – Keto recipe creator who lost 40lbs and discovered his love for low-carb cooking. 300+ tested recipes | 5 years of keto experience | Real food for real people. No certifications, just results that taste amazing!