All Low Carb Recipes and More!

Low Carb Snack Recipes...

Yes, there is such a thing as low carb snacks! Some are quite simple and obvious, like cheese sticks, pork rinds, or celery and peanut butter. There are many more options out there too... some crunchy, some salty, some sweet. So whip up one of the wonderful recipes below and always have snacks on hand when you need them!

Peanut Butter Cookies

Ingredients:
2 eggs
1/2 c splenda
1/2 cup butter (1 stick)
1/2 cup SF peanut butter
1 t vanilla
1/8 t salt
1/4 t baking soda
3/4 cup protein powder

Instructions:
In mixing bowl, cream butter and sweetener. Add eggs and beat well. Add peanut butter and vanilla and blend well. Add protein powder, salt and baking soda. Mix to form a moderately stiff dough. (I used food processor). Place by rounded Teasps on cookie sheet, press down with fork, and bake in preheated 300 oven for 15-20 minutes.

Total: 43 carb (37 NET carbs). 20 cookies @ 2 carbs

These are real cookies, they don't fall apart in your hand. They're not real sweet, and they were a little dry, but most peanut butter cookies (even "real" ones) are like that to me.

Mouth Watering Chocolate Chip Cookies

Ingredients:
1 cup splenda
1 egg
1/2 cup butter (1 stick), softened
1/2 t baking powder
1/4 t salt (unless butter is salted)
1 T vanilla
1 cup soy protein isolate (can use soy-whey blend)
2 T sugar free maple syrup
1 T Brown Sweet'N'Low (NOT same as Brown Sugar Twin)
1 oz unsw. Chocolate

Instructions:
Preheat oven 325F. Cream butter, add sweeteners and egg and combine well. Add all remaining ingredients except chocolate and mix well. Shave chocolate into bits and chunks with paring knife and stir into batter. Spray cookie sheet with non-stick spray. Drop batter by spoonsfuls, making 24 cookies. Bake about 15 min.

Total: 45 carb (38 NET carbs). Makes 24 cookies @ 2 carbs.

These were some of the best cookies I ever had. I admit I was wary of adding unsweetened chocolate, so I cheated and added 2 T of regular semi-sweet choc chips. But the cookies would have been great without the chocolate, so you can save some carbs that way. You also might want to use Atkins Endulge or other low-carb chocolate bars.

Chocolate Fudge Muffins

Ingredients:
1/3 cup almond flour
1/3 cup whey protein powder
1/8 cup flax meal
1/3 cup splenda
1 Tbsp brown sugar twin
4 oz cream cheese
1 tbsp cocoa powder
1 oz unsweetened chocolate
1 tbsp butter
1 tsp vanilla
2 eggs
chopped nuts (optional)

Instructions:
Soften cream cheese in microwave 20 sec or so. In separate dish, melt chocolate and butter. Add melted chocolate to cream cheese, and add eggs and vanilla. Mix well until smooth. Add all other ingreients. Mixture shoul be fairly thick - if too thick, add a LITTLE water. Bake at 350F for 20-25 minutes.

42 carb, (23 NET carbs). Makes 6 muffins @ 4 carbs.
These were very good - pretty chocolaty (is that a word?), and muffin, not cupcake consistency.

Splendid Chocolate Frosty

Ingredients:
1 cup heavy cream (6.6)
dash vanilla (1.5)
2 pkg Low Fat SF cocoa mix (8)

Instructions:
Start whipping heavy cream with mixer. Add vanilla. When soft peaks form, add cocoa mix slowly, and continue beating until hard peaks form (only another 30 seconds or so). Put mixture in freezer. After 30 minutes, stir with fork to break up frozen parts around edges. Keep checking after about 20-30 minutes, and stir until it's cold enough and the right consistency. Tastes like a Wendy's Frosty.

Total 16.1 carbs - serves 3 @ 5.4 carbs each.

Cheese Crisps

Ingredients:
Real, hard cheese, shredded.
My favorite is Colby

Instructions:
Skillet: Sprinkle a thin layer of shredded cheese in the skillet, about the size you'd make a pancake. Let it cook for 1-2 minutes, then flip it. If it's not cooked enough, flipping will be difficult. Let cook another 1-2 minutes.

Remove from the skillet and place on paper towels to absorb the excess grease. Let sit for about 2 minutes and it should be nice and crispy, like Cheesits. If they don't turn out crispy, you didn't cook them long enough.

Microwave: Spread the cheese on wax paper, being sure you don't mound it too thickly. Put in for 30-60 seconds. You may have to experiment with the times for your particular microwave. Watch very closely though, because it catches fire easily.

Remove and let sit for 1-2 minutes and again, it should be nice and crispy.

Notes: It's important to use real cheese for this, not imitation. You can also make different flavors by sprinkling with onion powder, garlic salt, or powdered ranch dressing mix.

One crisp roughly the size of a medium pancake is approximately 1 gram of carbs. These are very filling and quite satisfying when you're craving a crunchy snack.