Keto-Friendly Snacks That You Can Have While Watching The Super Bowl

Keto-Friendly Snacks That You Can Have While Watching The Super Bowl

While the Super Bowl is about football, it’s also about family, friends, commercials, and food. And if you’re following the keto diet, it can feel daunting to think about heading to a friend’s Super Bowl party or even hosting your own.

That’s because the classic dishes and snacks are usually carb-laden. But there’s no need to panic!

We have scoured a handful of recipes that can give some of your Super Bowl favorites a keto twist. That way, you can spend less time focused on what you can eat and more time on the game.

Pimiento-Cheese Deviled Eggs

They’re devilishly good. It’s like rolling two classic Southern snacks into one.

You can make stuffed eggs a day in advance, and then serve it when guests arrive.

Nutritional Information (per serving): 

  • Calories 140
  • Protein 8g
  • Carbohydrate 1g
  • Total Fat 11g
  • Saturated Fat 3g
  • Sodium 195mg


  • 12 hard-cooked large eggs, peeled and cut lengthwise in half
  • 1/3 c. mayonnaise
  • 2 tsp. Hot sauce
  • 1/2 c. shredded extra-sharp Cheddar cheese
  • 1 jar (4 ounces) pimientos, drained well and finely chopped
  • 1 green onion, finely chopped
  • Paprika, for garnish


  1. In a medium bowl, mash egg yolks, mayonnaise, hot sauce, and 1⁄4 teaspoon salt until almost smooth.
  2. Fold in cheddar, pimientos, and green onion.
  3. Spoon into egg whites. Garnish with paprika.
  4. Serve immediately or cover with plastic and refrigerate for a day.

Chicken Souvlaki Skewers

Bring a traditional Greek meal to your backyard with the help of your grill.

The rub used for classic Souvlaki flavors is free of sugar and carb-friendly, which makes these skewers a welcome addition to any keto spread.

Nutritional Information (per serving): 

  • Calories ~415
  • 30g protein
  • 42g carbs
  • 14g fat (2g sat)
  • 5g fiber
  • 750 mg sodium


  • 1 lb. skinless, boneless chicken breasts, cut into 1-inch chunks
  • 3 tbsp. olive oil
  • 1/2 tsp. ground coriander
  • 1/2 tsp. dried oregano
  • 1 pt. grape tomatoes
  • 2 cloves garlic, chopped
  • 3 tbsp. fresh lemon juice plus wedges for serving
  • 1/2 head romaine lettuce, shredded
  • 4 green onions, thinly sliced
  • 1/2 c. dill, chopped
  • 4 pitas, warmed


  1. Heat grill on medium-high. Toss chicken with 1 tablespoon oil, then coriander, oregano, and 1/4 teaspoon each kosher salt and pepper. Thread onto skewers.
  2. Place your tomatoes and garlic on a large piece of heavy-duty foil. Sprinkle with 1 tablespoon oil and 1/4 teaspoon each kosher salt and pepper. Fold and crimp foil to form a pouch.
  3. Place pouch and skewers on the grill. Cook, shake the pouch, and turn skewers regularly until chicken is cooked 8 to 10 minutes. Just before removing from the grill, drizzle chicken with 1 tablespoon lemon juice.
  4. Meanwhile, toss lettuce, onions, and dill in a bowl. Add remaining 2 tablespoons lemon juice, 1 tablespoon oil, and 1/4 teaspoon each kosher salt and pepper.
  5. Serve chicken, tomatoes, and salad with pitas and lemon.

Tomato and Mozzarella Bites

These skewers combine the flavors from Caprese salads for a treat that can be enjoyed at cocktail parties.

Mozzarella makes a perfect keto popper! Dressed with a little balsamic and spiked alongside tomato and fresh basil, this vegetarian kabob feels elevated and light.


  • 2 tbsp. olive oil
  • 2 tbsp. white balsamic vinegar
  • 1/4 tsp. dried oregano
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 20 grape tomatoes
  • 40 basil leaves
  • 20 mini fresh mozzarella balls


  1. In a large bowl, whisk olive oil, white balsamic vinegar, dried oregano, and 1/4 teaspoon each salt and pepper; add 20 mini fresh mozzarella balls, toss.
  2. Place onto skewers, alternating mozzarella balls, grape tomatoes, and basil leaves.

Everything Cheese Balls

Hostesses in the 1940s served up one large cheese ball covered with herbs. Now we’re turning out minis in three fun flavor combos.

This updated take on a 1950s classic gets the mini treatment. If you wrap them tightly, these fun-sized apps will keep in the fridge for up to a week. There are also three other flavor combos to play with.


  • 1/4 cup sesame seeds
  • 2 tbsp. poppy seeds
  • 2 tbsp. dried onion flakes
  • 2 tsp. coarsely ground black pepper
  • 1/4 tsp. salt
  • 2 8-oz. bricks reduced-fat cream cheese
  • Savory Dill Cheese Ball
  • 1 8-oz. brick reduced-fat cream cheese, softened
  • 1 c. crumbled feta cheese
  • 1 tbsp. finely chopped fresh dill
  • 2 tsp. lemon juice

Spiced Cranberry Cheese Ball:

  • 1 8-oz. brick reduced-fat cream cheese, softened
  • 8 oz. goat cheese, softened
  • 1/4 c. dried cranberries, finely chopped
  • 1/8 tsp. ground nutmeg

Preparation for Everything Cheese Ball:

  1. Fuse sesame seeds, poppy seeds, dried onion flakes, black pepper, and salt.
  2. With a mixer, beat cream cheese with 2 tablespoons seasoning mixture. By 2-tablespoon portions, scoop and roll into balls. Roll in remaining seasoning mixture, pressing to coat.

Preparation for Savory Dill Cheese Ball:

With a mixer, beat cream cheese, feta cheese, dill, and lemon juice. By 2-tablespoon portions, scoop and roll into balls. Roll in 3 tablespoons finely chopped fresh dill.

Preparation for Spiced Cranberry Cheese Ball:

  1. With a mixer, beat cream cheese, goat cheese, dried cranberries, and nutmeg. By 2-tablespoon portions, scoop and roll into balls. Roll in 3/4 cup of dried cranberries, finely chopped, pressing to coat.
  2. Refrigerate cheese balls at least 2 hours or up to 2 days. Set it aside for 15 minutes at room temperature before serving. Serve with crackers or bread.

Everything Bagel Dip

Complete your brunch spread with this flavor-packed spread.

It’s everything you love about your bagel — minus the actual dough. There’s about 2g of carbs in each serving, so don’t go too crazy.

Nutritional Information (per 2-TBSP serving): 

  • About 115 calories
  • 11g fat (6.5 g saturated)
  • 2g protein
  • 90mg sodium
  • 2g carb
  • 0g fiber


  • 8 oz. cream cheese (at room temperature)
  • 1/4 c. sour cream 
  • 1 scallion (chopped)
  • 1 tsp. black or white sesame seeds
  • 1/2 tsp. poppy seeds
  • 1/8 tsp. garlic powder
  • 1/8 tsp. coarsely ground black pepper
  • fresh dill, pumpernickel bread, tomatoes, cucumbers, fresh chives, and smoked salmon, for serving


  1. In a food processor, puree cream cheese with sour cream until very smooth.
  2. Add scallion, black or white sesame seeds, poppy seeds, garlic powder, and coarsely crushed black pepper and pulse just to combine. (Can be made up to 1 day ahead. Remove from the refrigerator half an hour before serving.)
  3. Transfer to a bowl and top with additional scallions and seeds. Serve with tomatoes, pumpernickel bread, chopped fresh chives, and smoked salmon if desired.

Smoky Guacamole

The secret to super-addictive guac is grilled avocados.

Sure, you may not be able to dunk tortilla chips and guac, but you can still enjoy some with vegetables (or just a spoon).

PRO TIP: Stuff the avocado skins with guac for presentation points and serve your guests individually.

Nutritional Information (per 1/3 cup): 

  • Calories 190
  • Protein 2g
  • Carbohydrate 11g
  • Total Fat 17g
  • Saturated Fat 2g
  • Dietary Fiber 7g
  • Sodium 265mg


  • 2 ripe avocados, halved and pitted
  • 2 tsp. vegetable oil
  • 3 tbsp. fresh lime juice
  • 1 clove garlic, crushed with press
  • 1/2 tsp. ground chipotle chile
  • 1/4 c. finely chopped red onion
  • 1/4 c. finely chopped fresh cilantro
  • Tortilla Chips, for serving


  1. Heat grill to medium-high. Brush cut sides of avocados with oil. Grill for 2 to 4 minutes or until grill marks appear.
  2. Transfer avocados to a cutting board and let it cool.
  3. Remove avocados from the peel. Press with lime juice, garlic, chipotle, and 1/2 teaspoon salt until almost smooth.
  4. Stir in red onion and cilantro. Transfer to a serving bowl.
  5. Cover and refrigerate until cold (about 1 hour). Serve with tortilla chips.

Grilled Lamb Meatball and Pepper Skewers

These spicy lamb meatballs make for the most delicious kebabs.

Coated in fresh mint, shallots, oregano, ground cumin, smoked paprika, salt, and pepper, these savory meatballs are delicious all on their own. If you do skewer them, add a selection of bell peppers, as these are very low in naturally occurring carbohydrates.

Nutritional Information (per serving): 

  • About 385 calories
  • 24g protein
  • 27g carbs
  • 20g fat (7g sat)
  • 4g fiber
  • 580mg sodium


  • 1/2 c. fresh mint, chopped
  • 2 medium shallots, chopped
  • 1 tbsp. fresh oregano, chopped
  • 1/2 tsp. ground cumin
  • 1/2 tsp. smoked paprika
  • 1 lb. ground lamb
  • 2 bell peppers, seeded and chopped
  • 2 toasted pitas, cut into quarters
  • 1/4 c. pine nut hummus
  • Sliced tomatoes, for serving


  1. Combine mint, shallots, oregano, ground cumin, smoked paprika, and 1/2 teaspoon each salt and pepper. Add ground lamb; mix just until combined.
  2. With a small scoop, form into 24 (1-inch) meatballs. Put onto metal or soaked bamboo skewers, alternating with bell peppers.
  3. Grill on medium 6 to 8 minutes or until meatballs are cooked (165°F), turning over once. Serve lamb with toasted pitas, pine nut hummus, and sliced tomatoes.

Cauliflower Popcorn

Satisfy your cravings the smart way.

This satisfying take on an all-time party favorite is a cinch to make. Try customizing it with a custom keto variation of your favorite spice blend.


  • 8 c. small cauliflower florets, stems trimmed
  • 3 tbsp. olive oil
  • 1/4 c. Grated Parmesan cheese
  • 1 tsp. garlic powder
  • 1/2 tsp. turmeric
  • 1/2 tsp. salt


  1. On a large rimmed baking sheet, toss cauliflower florets with olive oil, Parmesan cheese, garlic powder, turmeric, and salt.
  2. Roast in 475°F oven 25 to 30 minutes or until browned and tender. Serve immediately.

Keto Veggie Rolls

These rockin’ rolls are delicious, delightful, and perfect for summertime — and they couldn’t be easier to make. Serve them at your next backyard barbecue. We guarantee they’ll be a hit!

Straight out of the garden, these vegan snacks also happen to be keto-friendly. Plate them right before your guests arrive, as they can last at room temp for up to an hour.


  • Zucchini or yellow squash
  • 1 block (8 oz.) of cream cheese, softened
  • 1/8 teaspoon of salt


  1. Peel zucchini or yellow squash into wide ribbons.
  2. Spread 1 tablespoon cream cheese on a ribbon and add your favorite nicely thin-cut veggies, ends facing up.
  3. Tightly roll up sushi-style — the cream cheese will act like “glue.” Makeup to one hour ahead; let stand at room temperature.

Red Pepper-Basil

Mix 1/2 cup of finely chopped roasted red peppers into the cream cheese spread. Fill the roll with basil, bell peppers, and green apples.

Asian Garden

Mix 1 tablespoon of soy sauce and 2 teaspoons of fresh lime juice into the cream cheese spread. Fill the roll with radishes, green onions, and carrots.

Veggie Chili

Mix 1/2 cup grated cheddar cheese and 1 teaspoon chili powder into the cream cheese spread. Fill the roll with cilantro, cucumber, and jicama.

Zippy Pear

Mix 1 1/2 tablespoons horseradish and 1 tablespoon chives into the cream cheese spread. Fill the roll with parsley, pears, and celery.

Spicy Jerk Drumsticks

Spicy Grilled Jerk Chicken with Lime and Spices

Get out of your weeknight chicken craze with these fiery, glazed drumsticks.

These tasty drumsticks are like supersized chicken wings for your hungry keto guests. You’ll need to swap out the brown sugar listed in this recipe for a faux sugar substitute (or simply omit sugar altogether).

Nutrition Information (per serving): 

  • About 195 calories
  • 21g protein
  • 2g carbs
  • 11g fat (3 g saturated fat)
  • 300mg sodium


  • 1/4 c. olive oil
  • 1/4 c. soy sauce
  • 3 tbsp. lime juice
  • 3 tbsp. brown sugar
  • 5 thin slices peeled fresh ginger
  • 3 green onions, sliced
  • 2 cloves garlic
  • 3 jalapeño chiles or 1 habañero chile
  • 5 sprigs fresh thyme
  • 1/4 tsp. ground allspice
  • 12 chicken drumsticks
  • Sliced jalapeños and lime wedges for garnish


  1. In a blender, put your puree oil, soy sauce, lime juice, sugar, ginger, green onions, garlic, chiles, thyme, allspice, and 3/4 teaspoon salt until smooth.
  2. Transfer in a gallon-size resealable bag along with the chicken. Seal bag, removing excess air.
  3. Toss to coat chicken
  4. Place the bag on a large plate. Refrigerate for at least 4 hours or up to overnight.

Baking the Drumsticks:

  1. Preheat the oven to 425 degrees F. on a rimmed baking sheet with foil. Fit rack into the baking sheet.
  2. Remove drumsticks from marinade (discard marinade) and gently pat dry with paper towels.
  3. Arrange on the rack, spacing 1 inch apart.
  4. Roast at 160 degrees F for 35 to 40 minutes or until it cooked through.
  5. Garnish with jalapeños and lime wedges, if desired.

Keto-Friendly Nutty Shortbread Cookies

Who says dessert can’t be keto? Swapping out flour for nuts is smart to remove carb counts while also creating a buttery, crumbly texture.

Use nuts in place of flour to create these cookies’ buttery, slightly crumbly texture. They will continue to cook on the baking sheet after taking them out of the oven, so transfer them to a wire rack to avoid over-browning.

Nutritional Information (per serving of 1 square): 

  • About 105 calories
  • 10g fat
  • 3g protein
  • 2g carbs
  • 1g fiber


  • 1/2 c. butter, at room temp, plus additional for greasing baking sheet 
  • 1/2 c. granulated sweetener
  • 1 tsp. alcohol-free pure vanilla extract
  • 1 1/2 c. almond flour
  • 1/2 c. ground hazelnuts
  • Pinch of sea salt


  1. In a medium bowl, cream together butter, sweetener, and vanilla until well blended.
  2. Stir in almond flour, ground hazelnuts, and salt until a firm dough is formed.
  3. Roll dough into a 2-in. cylinder and wrap in plastic wrap. Place dough in the refrigerator at least 30 min., until firm.
  4. Preheat the oven to 350°F. Line the baking sheet with parchment paper and lightly grease paper with butter; set aside.
  5. Unwrap the chilled cylinder, slice dough into 18 cookies, and place cookies on the baking sheet.
  6. Bake until firm and lightly browned, about 10 min.
  7. Allow to cool on the baking sheet for 5 min., then transfer to a wire rack to cool completely.

Keto-Friendly Crab Salad-Stuffed Avocado

Turn up the dreamy factor of an avocado’s creamy profile by stuffing it with real crabmeat, cream cheese, red pepper, cucumber, scallion, and cilantro.

If fresh crab meat is not available, use frozen (thaw it and squeeze out any extra liquid so your salad won’t be mushy). Opt for real crab meat rather than imitation products. 


  • 1 avocado, peeled, halved lengthwise and pitted
  • 1/2 tsp. freshly squeezed lemon juice
  • 4 1/2 oz. Dungeness crab meat
  • 1/2 c. cream cheese
  • 1/4 c. chopped red bell pepper
  • 1/4 c. chopped peeled English cucumber
  • 1/2 scallion, chopped 
  • 1 tsp. chopped cilantro 
  • pinch sea salt
  • freshly ground back pepper 


  1. Brush cut edges of avocado with lemon juice and set halves aside, on a plate. 
  2. In a medium bowl, stir together crabmeat, cream cheese, red pepper, cucumber, scallion, cilantro, salt, and pepper until well mixed. 
  3. Divide crab mixture between avocado halves and store, covered with plastic wrap, in the refrigerator until ready to serve, up to 2 days. 

Keto Almond Butter Fudge Recipe

Fudge should be smooth and dense with no grittiness or graininess. And since you won’t be using granulated sugar, the chances of getting the wrong texture are significantly reduced.

Almond butter gives a plant-based protein plus magnesium and Vitamin E.

If you are not a fan of this nut butter, peanut butter or cashew butter would also be delicious and create the same tempting results.

Nutritional Information (per 2 servings): 

  • About 204 calories
  • 22g fat
  • 3g protein
  • 3g carbs
  • 1g fiber


  • 1 c. coconut oil, at room temp 
  • 1 c. almond butter
  • 1/4 c. heavy (whipping) cream
  • 10 drops liquid stevia 
  • Pinch sea salt 


  1. Line 6- by 6-in. baking dish with parchment paper and set aside.
  2. In a medium bowl, whisk together coconut oil, almond butter, heavy cream, stevia, and salt until very smooth.
  3. Spoon mixture into a baking dish and smooth top with a spatula.
  4. Place the dish in the refrigerator until the fudge is firm, about 2 hr.
  5. Cut into 36 pieces and store in an airtight container in the freezer for up to 2 weeks.

Zucchini Tater Tots

We have a strong feeling toward tater tots, but some pretty harsh feelings against potatoes. So we decided to make the best of the situation and nixed the potato for zucchini! 

Suppose you need more Keto snacks. Look no further; we have you covered. 

These faux tater tots make use of cheese in place of traditional potatoes. You’ll bake a big batch to perfection in just 30 minutes.


  • 3 medium zucchini, grated (about 5 c.)
  • 2 large eggs, lightly beaten
  • 1/2 c. shredded cheddar
  • 1/2 c. grated Parmesan
  • 1 tsp. dried oregano
  • 1/4 tsp. garlic powder
  • Kosher salt
  • Freshly ground black pepper
  • Ketchup, for serving


  1. Preheat the oven to 400° and grease a baking sheet with cooking spray. Put your zucchini in a kitchen towel and squeeze all excess liquid out. 
  2. In a large bowl, mix zucchini, egg, cheddar, Parmesan, oregano, garlic powder, salt, and pepper.
  3. Take about 1 tablespoon of mixture and roll it into a tater-tot shape with your hands.
  4. Place it on the baking sheet and bake for 15-20 minutes, or until golden. Serve with ketchup.

Keto Taco Cups

Just like you can make chips out of cheese, taco shells can also be fashioned out of fried cheese. Let your cheese cool in the muffin shell before stuffing them with keto-friendly ingredients.

Taco shells made out of cheese = the ultimate keto hack.

We’re talking about frico, an Italian cooking method in which cheese is cooked in a pan until slightly crispy but malleable. Here we’re baking little mounds of cheddar and molding them into handheld cups. 

These are not authentic or traditional tacos by any means. But, if you’re a fan of Tex-Mex ground beef tacos and are trying to follow a low-carb diet, these are a fun option.

PRO TIP: Cutting parchment paper into individual squares makes transferring the cheese to the muffin tin easier. But you can also carefully peel the cheese off with your hands or use a metal spatula to lift them.

Be sure to give them a minute to cool before transferring.

Nutritional Information (per serving): 

  • 300 calories
  • 25g protein
  • 2g carbohydrates
  • 0g fiber
  • 1g sugar
  • 21g fat
  • 12g saturated fat
  • 350mg sodium


  • 2 c. shredded cheddar
  • 1 tbsp. extra-virgin olive oil
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 1 lb. ground beef
  • 1 tsp. chili powder
  • 1/2 tsp. ground cumin
  • 1/2 tsp. paprika
  • Kosher salt
  • Freshly ground black pepper
  • Sour cream, for serving
  • Diced avocado, for serving
  • Freshly chopped cilantro, for serving
  • Chopped tomatoes, for serving


  1. Preheat the oven to 375° and line a large baking sheet with parchment paper.
  2. Spoon about 2 tablespoons cheddar a few inches apart.
  3. Bake until bubbly and edges are starting to turn golden, about 6 minutes. Leave it on the baking sheet to cool.
  4. Meanwhile, grease the bottom of a muffin tin with cooking spray, then carefully pluck the melted cheese slices and place it on the bottom of the muffin tin.
  5. Fit with another inverted muffin tin and let cool for 10 minutes.
  6. If you don’t have another muffin tin, use your hands to help mold the cheese around the inverted tin. 
  7. In a large skillet over medium heat, put some oil. Add onion and cook, stirring regularly, until softened for about 5 minutes.
  8. Stir in your garlic, then add ground beef, breaking up meat with a wooden spoon.
  9. Cook until the beef is no longer pink (about 6 minutes), then drain the fat. 
  10. Return meat to skillet and season it with chili powder, cumin, paprika, salt, and pepper. 
  11. Transfer cheese cups to a serving platter. Fill your cheese cups with cooked ground beef. Top it with sour cream, avocado, cilantro, and tomatoes. 

* For an easier time peeling the cheese off the parchment, cut parchment paper into 4-inch squares. That way, each cheese disk is on an individual piece of parchment.


Sure, Super Bowl Sunday is all about football, TV commercials, and fun gathering with friends.

But let’s be honest, it’s also about food and alcohol.

But if you’re on the keto diet or restricting carbs this Super Bowl, you might feel like you have to refrain from eating at the party.

Being on the keto diet doesn’t mean that you won’t enjoy the classic Super Bowl Sunday foods, well actually, you can, you just need to make a few tweaks.

Whether you’re hosting or heading to a party, make several of these keto-friendly options to be sure you have lots to eat and enjoy.