20 Low-Carb Snack Ideas Under 5g Net Carbs

Preheat the oven to 400 degrees Fahrenheit.

Slice zucchini into paper-thin rounds.

Toss rounds in olive oil gently.

Arrange in a single layer on a baking sheet.

Sprinkle parmesan and garlic powder over each coin.

Bake for fifteen minutes until crispy edges form.

Let them cool completely for maximum crunch.

Drain the canned tuna completely.

Mix tuna, mayonnaise, and hot sauce in a small bowl.

Cut the avocado in half and remove the pit.

Scoop a small amount of avocado flesh out to make room.

Mash the scooped flesh into the tuna mixture.

Spoon the spicy tuna back into the avocado halves.

Serve immediately with a pinch of sea salt.

Preheat the oven to 425 degrees Fahrenheit.

Pat the pickle spears completely dry with a paper towel.

Wrap one slice of bacon tightly around each pickle spear.

Place the wrapped spears on a wire rack over a baking sheet.

Sprinkle lightly with black pepper.

Bake for twenty minutes until the bacon turns crispy.

Let cool for five minutes before serving.

I have noticed drying the pickles first stops the bacon from sliding off in the oven.

Wash and slice the cucumber into thick rounds.

Soften the cream cheese slightly for easy spreading.

Spread a thick layer of cream cheese onto each cucumber slice.

Sprinkle the seasoning generously over the top.

Press the seasoning gently into the cheese.

Arrange neatly on a serving platter.

Eat immediately for the best crunch.

Preheat the oven to 375 degrees Fahrenheit.

Line a large baking sheet with parchment paper.

Slice the fresh jalapeno into very thin rings.

Place small mounds of cheddar cheese onto the parchment paper.

Press one jalapeno ring into the center of each cheese mound.

Dust lightly with smoked paprika.

Bake for eight minutes until edges turn dark golden brown.

Cool completely to let them harden into crisps.

Preheat the oven to 400 degrees Fahrenheit.

Snap the tough woody ends off the asparagus spears.

Cut the prosciutto slices in half lengthwise.

Wrap one piece of meat tightly around each spear.

Place them on a rimmed baking sheet.

Drizzle lightly with olive oil and black pepper.

Bake for twelve minutes until the meat turns crispy.

Wash and dry the cherry tomatoes thoroughly.

Drain the liquid from the fresh mozzarella balls.

Thread one tomato and one cheese ball onto each toothpick.

Lay the skewers flat on a serving plate.

Spoon a small amount of pesto over each cheese ball.

Serve immediately at room temperature.

Wash the celery stalks and cut them into smaller pieces.

Warm the cream cheese slightly in the microwave.

Stir the hot sauce into the softened cream cheese.

Fold the shredded chicken into the spicy cheese mixture.

Spoon the chicken mixture heavily into the celery hollows.

Eat cold or at room temperature.

Melt the coconut oil gently in a small bowl.

Stir the almond butter into the warm oil until smooth.

Whisk the cocoa powder and salt into the mixture.

Pour the liquid into small silicone molds.

Place the molds in the freezer for one hour.

Pop them out and store them in a cold container.

Place the plain pork rinds into a large mixing bowl.

Pour the melted butter evenly over the pork rinds.

Toss the bowl rapidly to coat every piece.

Sprinkle the lemon pepper seasoning over the top.

Shake the bowl again to distribute the spices evenly.

Serve immediately in a large bowl.

Slice the cucumber lengthwise into thin ribbons using a vegetable peeler.

Lay the ribbons flat on a cutting board.

Spread a thin layer of cream cheese onto each ribbon.

Place a small strip of smoked salmon on one end.

Sprinkle a tiny pinch of fresh dill over the fish.

Roll the cucumber tightly starting from the salmon end.

Stand them upright on a serving plate.

Preheat the oven to 325 degrees Fahrenheit.

Place the pecans into a mixing bowl.

Pour the melted butter over the nuts and toss thoroughly.

Sprinkle the cinnamon and sea salt evenly over the bowl.

Stir well to coat every single nut.

Spread them flat on a baking sheet.

Bake for ten minutes until deeply fragrant.

Cool completely to let the butter harden.

Lay the salami slices flat on a clean surface.

Cut the provolone cheese slices in half.

Place one piece of cheese onto each meat slice.

Roll the meat tightly around the cheese.

Brush lightly with olive oil.

Dust with a small pinch of Italian seasoning.

Eat immediately or pack for travel.

Wash the mini peppers and slice them in half lengthwise.

Scoop out the seeds and white membranes carefully.

Spoon the dark tapenade heavily into the pepper cavities.

Arrange the stuffed peppers neatly on a plate.

Drizzle lightly with high-quality olive oil.

Serve cold straight from the refrigerator.

I have noticed leaving the pepper stems on makes them much easier to pick up and eat.

Warm a small skillet over medium heat.

Melt the butter completely in the pan.

Toss the raw macadamia nuts into the melted butter.

Sprinkle the garlic powder over the nuts continuously.

Stir rapidly for three minutes until lightly toasted.

Pour them onto a plate and sprinkle with flaky salt.

Let them cool slightly before eating.

Preheat the oven to 400 degrees Fahrenheit.

Line a baking sheet with parchment paper.

Place the pepperoni slices flat on the paper.

Put a small pinch of mozzarella onto the center of each slice.

Dust lightly with Italian seasoning.

Bake for six minutes until the pepperoni edges curl upward.

Remove carefully and let the cheese set for two minutes.

Place the water into a small saucepan and heat until boiling.

Drop the frozen edamame pods into the boiling water.

Boil rapidly for four minutes until bright green.

Drain the water completely from the pan.

Toss the hot pods heavily in coarse sea salt.

Serve steaming hot in a deep bowl.

Discard the empty shells as you eat.

Preheat the oven to 375 degrees Fahrenheit.

Wipe the mushrooms clean with a damp paper towel.

Snap the stems off carefully to create a hollow cavity.

Mix the goat cheese and fresh thyme together in a bowl.

Press the cheese mixture firmly into each mushroom cap.

Brush the outside of the mushrooms lightly with olive oil.

Bake for fifteen minutes until the cheese turns golden.

Peel the hard-boiled eggs carefully under cold water.

Slice the eggs in half lengthwise.

Pop the yellow yolks out gently into a small bowl.

Mash the yolks completely with a fork until powdery.

Stir the mayonnaise, sriracha, and salt into the yolks until smooth.

Spoon the spicy mixture back into the empty egg whites.

Chill in the refrigerator for ten minutes before eating.

Preheat the oven to 400 degrees Fahrenheit.

Lay the raw chicken skins completely flat on a parchment-lined baking sheet.

Sprinkle generously with sea salt and black pepper.

Place a second piece of parchment paper directly on top of the skins.

Set another heavy baking sheet on top to keep them flat.

Bake for twenty minutes until completely rendered and crispy.

Transfer to a paper towel to drain excess grease.