With keto, there are tons of yummy ways to stay on track, and keto appetizers are the way to go!
These things are great for you, if you are looking for some bites that you could enjoy when you want to chill with your family and friends at any kind of gathering while staying healthy.
Some versatility is always a bonus, too. And here I will go diving into some of my favorite recipes .
The 10 Best keto appetizers and recipes
1. Bacon-Wrapped Jalapeño Poppers
I prepare these little mouthfuls when I am in the mood for something spicy and savory as an appetizer. My key ingredients are usually fresh jalapeño, cream cheese, which is the main ingredient inside the peppers, crispy bacon and sometimes cheddar cheese for extra flavor.
When I make these little tasty bites I am always excited to have friends and family for dinner because they are always a hit.
Ingredients
- 12 large jalapeño peppers
- 8 ounces cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 12 slices bacon
- Toothpicks (optional)
Instructions
1. Heat your oven to 400°F (200°C) and get a baking sheet ready with parchment paper or a baking mat.
2. Cut the jalapeños in half lengthwise and remove the seeds and membranes. To avoid burning your hands from the jalapeño oils, it’s best to wear gloves during this process.
3. In a medium bowl, combine the softened cream cheese with the shredded cheddar cheese and garlic powder.
4. Place spoonful of the cream cheese mixture into the jalapeño halves and smooth with a spoon.
5. Wrap each stuffed jalapeño half in a piece of bacon, and secure using toothpicks if needed. Place them on the prepared baking sheet.
6. Bake for 20 to 25 minutes, or until the bacon is crispy and the jalapeños are tender, then let cool slightly before serving.
2. Keto Deviled Eggs
All of these little snacks are made for a low-carb lifestyle. I love that they’re so easy to make and so filling.
My favorite recipe is hard-boiled eggs, mayonnaise, Dijon mustard and a sprinkle of paprika. I sometimes add a bit of avocado or easy to make crispy bacon for an extra treat.
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- 1/4 teaspoon garlic powder
- Salt, to taste
- Black pepper, to taste
- Paprika, for garnish
- Chopped fresh chives, for garnish (optional)
Instructions
1.Put the eggs in a single layer in a saucepan; cover with cold water by about an inch; and boil over medium-high heat.
2. As soon as the water starts to boil, take the saucepan off the heat, cover it, and let the eggs cook in the hot water for 12 minutes.
3. Place the eggs in a bowl with ice water to cool for 5 minutes. This makes peeling easier. Peel the eggs and cut them lengthwise.
4. Gently bring out the yolks and set them in a medium bowl. Allow the whites to rest.
5. Use a fork to mash the yolks until smooth. Add the mayonnaise, Dijon mustard, white vinegar, garlic powder, salt and black pepper. Mix well.
6. Spoon or pipe the yolk mixture into the egg white halves. Sprinkle with paprika and chives, if using. Serve immediately or refrigerate until ready to serve.
3. Avocado Bacon Dip
And so when I make a dip to take to a party, I go for something along these lines: the ripest avocados I can find, some crispy bacon, the zingy lime, then some diced tomato and some finely chopped red onion. A topping of coriander makes this mix impossible to resist.
OK, call it a party essential.
Ingredients
- 3 ripe avocados, peeled and pitted
- 6 slices of bacon, cooked and crumbled
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
- 1 tablespoon lime juice
- 1 tablespoon diced jalapeño (optional)
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
1. In a large bowl, mash the avocados until smooth.
2. Stir in the sour cream, lime juice, garlic powder and minced jalapeño (if you’re using it).
3. Stir in the crumbled bacon and chopped cilantro.
4. Season with salt and pepper to taste.
5. Serve hot with keto-friendly chips or sliced vegetables. If not serving immediately, keep leftovers refrigerated in an airtight container for up to 2 days.
4. Spinach Artichoke Dip
Whenever I entertain, I usually stick to a recipe I know my guests will like. I usually make a spinach-artichoke dip, which is a mixture of creamy spinach, artichokes, and a variety of ingredients like cream cheese, sour cream, garlic, and Parmesan cheese.
The combination of the richness/saltiness from the cheese and the tanginess from the artichoke makes the dip delicious while the textures are soft and creamy.
Ingredients
- 1 cup fresh spinach, chopped
- 1 can artichoke hearts, drained and chopped
- 1 cup cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
1. Preheat your oven to 375°F (190°C). 2 Beat the cream cheese, sour cream and mayonnaise together in a large bowl.
3. Add parmesan cheese, mozzarella cheese, garlic, salt and black pepper and stir.
4. Fold in the chopped spinach and artichoke hearts until evenly distributed.
5. Transfer the mixture to a baking dish and spread it out evenly.
6. Bake at 350 degrees Fahrenheit for 20-25 minutes, or until the top is golden and bubbly. Serve hot with dippers such as cucumber slices or celery sticks.
5. Buffalo Cauliflower Bites
Using fresh cauliflower florets as the base of the snack, my mixture always includes a tangy buffalo sauce whipped up with hot sauce, butter and a pinch of garlic powder, and I like to round out the flavor profile with a smoked paprika and a little olive oil.
Ingredients
- 1 medium head cauliflower, cut into florets
- 1/2 cup almond flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs, beaten
- 1/2 cup buffalo sauce
- 2 tablespoons melted butter
Instructions
1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Using a whisk, blend the almond flour, garlic powder, onion powder, smoked paprika, salt, and black pepper together in a large bowl.
3. Dunk each cauliflower floret in the whisked eggs and then into the almond flour mixture, placing the pieces in a single layer on the prepared baking sheet in between.
4. Bake for 20-25 minutes in the preheated oven, until the cauliflower is tender and the crust is golden.
5. In a bowl, combine the buffalo sauce and melted butter. Add the baked cauliflower bites and toss to coat.
6. Bake the coated cauliflower bites again for another 5 to 10 minutes in the oven. Plate and serve right away.
6. Zucchini Parmesan Crisps
I love making yummy snacks, the best one is zucchini, grated Parmesan and black pepper. I think you can throw in some garlic powder and look little salt for a real treat.
Mine always come out crispy.
Ingredients
- 2 medium zucchinis, thinly sliced
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 2 tablespoons olive oil
Instructions
1. Heat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a bowl, combine the Parmesan, garlic powder, black pepper and salt.
3. Dip each zucchini slice into the olive oil, ensuring both sides are coated.
4. Dip zucchini slices into the Parmesan mixture, coating both sides and pressing down gently to adhere.
5. Arrange the slices coated with breading in one layer on the prepared baking sheet.
6. Bake for 25-30 minutes or until the zucchini has crisped up and turned golden-brown. Serve warm.
7. Enjoy!
7. Cucumber Salmon Bites
When I want to wow with appetizers, I pack them with freshness and color. I start with some finely sliced cucumber, then put a thin slice of delicate smoked salmon on top.
For a kick, a scoop of dill-flavored goat-cheese spread is ideal. You can sprinkle a few capers and some microgreens on top for garnish.
Ingredients
1 large cucumber
4 ounces smoked salmon, sliced
4 ounces cream cheese, softened
1 tablespoon fresh dill, chopped
1 tablespoon fresh chives, chopped
1 tablespoon lemon juice
1 teaspoon lemon zest
Salt and pepper to taste
Instructions
1. Wash and slice the cucumber into 1/4 inch thick rounds.
2. Stir together softened cream cheese, fresh dill weed, chives, lemon juice, lemon zest, salt, and pepper.
3. Spread a small dollop of the cream cheese mixture on each cucumber slice.
4. Top each cucumber slice with a piece of smoked salmon.
5. Garnish with additional dill or chives if desired.
6. Serve immediately or refrigerate until ready to serve.
8. Cheese Stuffed Mushrooms
Nothing beats the comfort of a dip that you can dress up a bit. With a base of creamy ricotta, grated sharp Parmesan and tangy goat cheese, I love the depth of flavor that mozzarella and cream cheese add, and the zing of blue cheese, the nuttiness of Gruyère.
So, for me, it’s got that great ingredient mix of meltiness, nuttiness and creaminess with a bit of bite.
Ingredients
16 large white mushrooms
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
4 oz cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 cup shredded mozzarella cheese
1/4 cup shredded sharp cheddar cheese
2 tablespoons blue cheese, crumbled
2 tablespoons goat cheese, crumbled
2 tablespoons ricotta cheese
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
1. Preheat oven to 375°F (190°C). Brush off mushrooms and remove stems. Chop the stems and set aside.
2. Heat the olive oil in a skillet on the stove over medium heat. Add onion and garlic and chopped stems of the mushrooms. Cook until soft, about 5-7 minutes. Cool to room temperature slightly.
3. In a medium bowl, mix together the packs of cream cheese, Parmesan, mozzarella, cheddar, blue cheese, goat cheese, ricotta and dried thyme until well combined. Add the sautéed onion and mushroom mixture and stir to combine. Season with salt and pepper to taste.
4. Spoon the cheese mixture into the mushroom caps, being generous but not overfilling.
5. Arrange mushrooms on a parchment-lined baking sheet and bake in the preheated oven for 20 to 25 minutes or until the mushrooms are tender and the filling is browned and bubbly.
6. Garnish with fresh chopped parsley before serving. Serve warm.
9. Cauliflower Hummus
I think it’s healthy to make sure you have some good substitutes for traditional recipes, such as this one for cauliflower hummus. This is my newest addition to the weeknight dip roster and normally I can’t get enough of the classic chickpea and tahini version, but I think my latest take on this traditional dip is just as robust thanks to some roasted cauliflower, tahini, lemon juice and garlic.
I like to add a little cumin and smoked paprika to mine too.
Ingredients
- 1 medium cauliflower head, chopped into florets
- 3 tablespoons olive oil, divided
- 2 cloves garlic, minced
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- Salt and black pepper, to taste
- Water, as needed for consistency
Instructions
1. Preheat your oven to 400°F (200°C). Toss the cauliflower florets in 1 Tbsp of olive oil, and season with salt and pepper. Spread out on a parchment-covered baking sheet and roast for 25-30 minutes, until the cauliflower is tender and lightly browned.
2. Pulse the roasted cauliflower, garlic, tahini, lemon juice, cumin, smoked paprika, remaining 2 tbsp olive oil and a pinch salt and pepper in a food processor.
3. Blend until smooth, adding water a tablespoon at a time if needed until it’s to your desired consistency.
4. Add seasoning to taste, more salt, pepper, lemon juice or tahini as needed.
5. Transfer the cauliflower hummus to a serving bowl, drizzle with a little more olive oil and sprinkle with more smoked paprika if you like, and serve.
10. Prosciutto-Wrapped Asparagus
My favorite starter for any party is a prosciutto and asparagus dish. For one, I take fresh asparagus stems, cut into spears, and then add thinly sliced prosciutto.
Olive oil and fresh black pepper to taste. Sometimes I add in some grated parmesan as well.
Ingredients
- 1 bunch fresh asparagus (approximately 20 spears)
- 10 slices of prosciutto, cut in half lengthwise
- 1 tablespoon olive oil
- Freshly ground black pepper, to taste
- Lemon zest, for garnish (optional)
Instructions
1. Preheat oven to 400°F (200°C), and line a baking sheet with parchment paper.
2. Trim the woody ends off the asparagus spears.
3. Wrap each asparagus spear with half a slice of prosciutto, spiralling the spear up from the bottom.
4. Lay spears on sheet pan, wrap in prosciutto or bacon, drizzle with olive oil and season with black pepper.
5. Bake 12-15 minutes in preheated oven or until prosciutto is crisp and asparagus is tender.
6. Optionally, garnish with a sprinkle of lemon zest before serving. Enjoy!
