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If you’ve ever been caught out hungry with nothing keto-friendly on hand, you know how quickly things can go sideways. Grab & go snacks aren’t just a nice-to-have — they’re the difference between staying on track and giving in to whatever’s convenient.

Eight years ago, I shared a simple snack list on Pinterest. It was shared as part of this post about doing keto while you travel. It wasn’t branded, it wasn’t even vertical — but somehow it became one of my most saved pins ever. So I finally gave it the update it deserved.

I created a new, more comprehensive version of the graphic (you’ll find it below), and this time I’m including extra tips and context. These are the snack ideas I rely on most — especially now, with toddlers, work deadlines, and a focus on high-protein keto that keeps me full without needing full meals.

Whether you’re packing a lunchbox, heading out for the day, or just need something ready in the fridge, these are easy, real-food options that don’t rely on bars or products full of mystery ingredients.

Do You Even Need Snacks on Keto?

I’ll be honest — I rarely snack.

If you’re eating a well-balanced, high-protein keto diet, chances are you won’t need to snack in the traditional sense (mini meals between meals). But when I talk about “snacks,” I really mean convenient food — things I can grab when I’m too busy to cook, out of the house all day, or need something portable for travel.

That’s the kind of snack list this is. These are not “just a little something” to nibble on — they’re real, satisfying foods that can fill a gap, help you meet your protein goals, or act as a light meal when life doesn’t go to plan.

Fridge-Friendly Snacks

  • Boiled eggs - Simple, filling, and portable. Add a pinch of salt or pair with mayo or avocado for extra satiety.

  • Cheese cubes or sticks - Hard cheeses like cheddar, mozzarella or gouda are great on the go and don’t need refrigeration for a few hours. Look for moderate to full-fat, high-protein options with no added starches or fillers.

  • Smoked slices or salmon rolls - Wrap cream cheese or cucumber in smoked salmon for a quick protein-fat combo. Best eaten the same day unless vacuum-packed. Here's a recipe you might like: Keto Sushi Smoked Salmon Roll-Ups.

  • Cold meats or roll-ups - Ham, salami, turkey, or prosciutto rolled around cheese or veggies. Best eaten within a day or two. Here are some recipes you might like: Ham & Cheese Horseradish Roll-Ups or Turkey & Veg Roll-Ups.

  • Cheese-stuffed baby peppers - Sweet mini peppers filled with cream cheese or herby cheese spreads. Looks good, tastes better, and works in lunchboxes too. Here's a recipe you might like: Everything Bagel Stuffed Baby Peppers.

  • Guacamole cups - Look for single-serve guac packs — or make your own and store in small jars. Great with veggies or pork rinds. If you want, you can even make your own Guacamole..

  • Vacuum-packed olives - Easy to find and perfect for travel. Choose plain or herbed — avoid ones marinated in sugary dressings. Looking for a flavor boost? Here is a recipe you might like: Mediterranean Marinated Olives.

  • Avocado halves - Leave the pit in, squeeze some lemon or lime over it, and reassemble to stop browning. Add salt and eat with a spoon.

  • Greek yogurt (unsweetened) - Full-fat plain Greek or coconut yogurt with a few nuts or berries makes a satisfying snack. Best if you’re not too sensitive to dairy.

  • Berries (in moderation) - Raspberries, strawberries or blackberries are the lowest in carbs. Good with yogurt, nut butter, or just on their own. Stick to small portions.

Pro tip: For any of these, a small cooler bag and ice pack will keep things fresh for hours.

Shelf-Stable Snacks

  • Low-carb protein bars - If you’re going for bars, check the label carefully. Avoid sucralose, maltitol, and IMOs. Good options include Perfect Keto or bars sweetened with allulose or stevia. Here are the products I recommend:

You can even make your own protein bars! Here are some recipes you might like: Keto Maple Pecan Protein Bars, Chewy Keto Chocolate Chip Granola Bars, Chewy Keto Maple Pecan Granola Bars or Keto Almond Protein Balls.

  • Nuts and seeds - Stick to lower-carb options like macadamias, pecans, walnuts, almonds, hazelnuts, brazil nuts, pili nuts, pepitas and sunflower seeds. Avoid mixes with dried fruit, seed oils or coatings. Go easy on cashews and pistachios — they’re higher in carbs than you’d think. Brazil nuts are a great source of selenium, but 1 to 3 a day is enough. Looking for inspiration? Try these recipes: Chile-Lime Spiced Almonds, Spiced Pecans and Sweet and Savory Roasted Pepitas.
  • Nut butter snack packs - Single-serve almond or macadamia butter sachets are handy when you need fat and energy on the go. Great with celery, dark chocolate, or just a spoon. For extra healthy fats, choose macadamia nut butter. I like House of Macadamias - they create products exclusively from macadamias! Click here for 15% off House of Macadamias.

Guess what? You can even make your own nut butter! Here are recipes you might like: Toasted Coconut Butter, Macadamia Coconut Collagen Butter or Almond & Cashew Butter

  • Canned tuna or salmon - In olive oil or spring water, no fridge needed. Look for BPA-free tins and clean ingredients. A solid protein backup for long trips.

  • Dark chocolate (85% or higher) - A square or two goes a long way. Look for low-carb options with no added sugar. You can also add a tablespoon of peanut or any nut butter for a more satisfying snack.

  • Roasted seaweed snacks - Crispy and salty, with virtually no carbs. Choose plain or sesame — some flavored versions contain sugar or MSG.

  • Pork rinds - Crispy, salty, and zero-carb. Great dipped in guac or used as a chip replacement. Can't find a clean product with no additives? Make your own pork rinds!

  • Dried coconut chips - Stick to unsweetened versions. A good source of fat and fiber, and pairs well with nuts. You can even make flavored coconut chips at home. Here are recipes you might like: Keto Spiced Coconut Chips (sweet) and Tandoori Coconut Chips (savory).

Quick Assembly Snacks

  • Celery + nut butter - Classic combo. Add a sprinkle of salt or cinnamon for flavor. Any nut, seed or peanut butter will work. Keep the nut butter in a small container or pre-filled celery sticks.

  • Mini “bento” snack boxes - Combine a few staples: hard-boiled eggs, cheese, olives, cucumber sticks, and some nuts. Works for adults and kids alike. Here's a recipe you might like: No-Cook Bento Lunchbox.

  • Leftover meat slices - Chicken thighs, roast beef, or steak — sliced and ready to eat cold. Wrap in parchment or pack in lunch boxes.

  • Keto crackers + cheese or dip - If you bake your own or use a clean brand, crackers with guac, pate, or soft cheese can be a great snack that feels more like a meal. Here are recipes you might like: Crispy Multiseed Keto Crackers (our much loved cracker recipe), served with Blue Cheese Dip (yes, you can even make crackers our of pepperoni slices!), Muhammara Dip or Avocado & Basil Dip.

Pro tip: Keep small leak-proof containers and ice packs handy if you’re packing anything creamy or perishable.

How to Pack Keto Snacks for Busy Days

If you’re taking snacks on the road, to work, or packing lunchboxes, a bit of planning goes a long way. Here are a few tips I’ve found helpful for keeping things fresh, mess-free, and ready to eat when you need them:

  • Use leak-proof containers for anything soft or runny — like guacamole, dips, or yogurt. Both metal containers or glass containers are great durable option.
  • Keep dry snacks separate to avoid sogginess. Crackers, pork rinds, or nuts store best in small zip bags or snack-size containers.
  • Invest in a small insulated bag like this and a couple of ice packs if you’re packing eggs, cheese, meat, or anything dairy-based.
  • Portion things ahead of time — whether it’s a few meat roll-ups or single-serve nut butter sachets. It saves time and cuts down on packaging.
  • Reusable silicone bags like these or mini jars like these are great for sliced meat, veggie sticks, or olives. Easy to clean and good for the planet too.

If you’re not going to eat something within a few hours, it’s worth thinking about how it will hold up outside the fridge — especially in hot weather.

Final Thoughts

You don’t need fancy products or hours of prep to stay on track. These are the snacks I keep coming back to — real food, quick to pack, and satisfying enough to get me through a busy day without grabbing whatever’s convenient.

Whether you’re traveling, working long hours, or just trying to stay ahead of hunger with kids in tow, having the right options ready makes a big difference.

If you have a favorite grab & go keto snack that’s not on this list, I’d love to know — leave a comment below or tag me if you share it, and I'll add it to the list!

Easy Grab & Go Keto Snacks Infographic

This post was written by Martina Slajerova, creator of the KetoDiet app, author of 10+ keto cookbooks, and recipe developer with over a decade of experience in low-carb nutrition. All recipes and tips shared here have been tested and approved by my family (yes, even the toddlers!).



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Grab & Go Keto Snacks: 25+ Quick, High-Protein Ideas

I couldn’t even settle on a name for this one—somewhere between froyo, sherbet, and granita—but the vibe is simple: easy frozen keto treat. Blend it in minutes and freeze for a creamy, frosty scoop, or stop early and pour it into a glass for a refreshing summer drink. No churn, no gadgets. Keep it dairy-free and vegan by skipping collagen or using plant protein—or make it with Greek yogurt if you prefer dairy. It’s the kind of freezer treat I make when it’s hot and I want something cold without making a project out of it.

Ingredients and Swaps

Here’s what I use and how you can switch it up:

  • Coconut Yogurt: Unsweetened vanilla or plain. If plain, add a little sugar-free vanilla extract or vanilla bean powder.
  • Coconut Milk: Light coconut milk like Aroy-D = creamier; almond milk = lighter but a bit icier. Full-fat canned coconut milk can be used too (higher fat and creamier).
  • Allulose: Syrup keeps it softer; granulated works but can feel slightly grainy. Can be used to taste, especially if using flavored protein powder.
  • Protein Powder: Adds protein and a creamier sip. Use pea protein powder if you want to keep it vegan. You can also use whey protein powder, or use collagen or beef protein isolate to keep it dairy-free.

Which coconut yogurt is best?

Go for unsweetened, full-fat coconut yogurt with a short ingredient list (coconut, water, live cultures). Thicker is better—if yours is runny, strain it or reduce the milk. Unsweetened vanilla works too. Cocos (formerly COYO) is a great pick; it does contain a little tapioca starch (in case you're sensitive to it), and the carbs are similar to plain Greek-style yogurt.

Can I use dairy yogurt?

Yes. Full-fat Greek or thick plain yogurt works 1:1 for coconut yogurt. It’ll be a touch tangier and creamier. Not vegan or dairy-free, of course. Ideally use 5-10% fat Greek yogurt. Options like Skyr (0% fat) will work too but will be less creamy and more icy.

Can I replace allulose syrup with granulated sweetener?

Yes! You can use powdered allulose, xylitol or erythritol. Please note that Erythritol sets firmer/icier. If using granulated sweetener: Dissolve 4 tbsp granulated sweetener in 2 tbsp hot water and let it cool slightly before adding to the blender. Get 20% off RxSugar Allulose here.

Flavor options

  • Chocolate: 1–2 tbsp unsweetened cocoa. Add 1–2 tsp more allulose to balance.
  • Cinnamon: 1–11/2 tsp ground cinnamon; a little vanilla is nice here.
  • Any other flavor: Add a scoop of your favorite protein powder. I use collagen powder from Perfect Keto - get 20% off and beef protein isolate from Equip - get 15% off. If your protein powder is sweetened, reduce the allulose.

Tips for Best Results

A few tweaks make this turn out exactly the way you like it.

  • Freeze the yogurt in a silicone ice tray so the cubes pop out cleanly.
  • Thick yogurt = creamier texture. If yours is thin, strain it or use a bit less milk. You can use a nut milk bag to do that.
  • Cold dulls sweetness—taste the base before freezing and adjust the allulose.
  • Using granulated sweetener? Dissolve it in a warm splash of the coconut milk or almond milk first.
  • For a smoother set, stir every 20–30 minutes as it freezes.
  • Too thick to blend? Add milk, a tablespoon at a time, until it blends smoothly.
  • Store covered to prevent ice crystals on top; soften on the counter 5–10 minutes before scooping.

Serving Suggestions

Preparation time

Hands-on:    15 minutes
Overall:    3-4 hours

Nutritional values (per serving, about 1/2 cup)

Total Carbs 4.6 grams
Fiber 0 grams
Net Carbs 4.6 grams
Protein 5.5 grams
Fat 23.7 grams
of which Saturated 20.8 grams
Energy 255 kcal
Magnesium 1 mg (1% RDA)
Potassium 1 mg (1% EMR)

Macronutrient ratio: Calories from carbs (7%), protein (9%), fat (84%)

Ingredients (makes 6 servings)

Instructions

  1. Spoon the coconut yogurt into a silicone ice-cube tray (it releases cleanly). Freeze until solid, about 2 hours. You can freeze extra and keep the cubes in a bag for later.
  2. Add the frozen yogurt cubes, light coconut milk or unsweetened almond milk, the allulose syrup or powdered sweetener, collagen powder (see recipe tips for more options), and vanilla if you used plain yogurt.
  3. Blend on high until smooth and thick—think ice-shake/Frosty texture. You can serve it now as an ice shake: Pour into glasses and enjoy immediately if you like it drinkable.
  4. Or you can freeze it for froyo: Transfer to a shallow, freezer-safe container, cover, and freeze for about 2 hours. If you want a smoother texture, stir every 20–30 minutes.
  5. Scoop & serve: Let the container sit at room temperature for 5–10 minutes to soften, then scoop. Add your favorite toppings like fresh berries and Sugar-Free Strawberry Syrup or sugar-free chocolate syrup.


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No Churn Keto Frozen Coconut Yogurt

When my friend Nick Norwitz asked me to come up with a fermented macadamia recipe, I was immediately on board. I love a good challenge in the kitchen, and this one turned out so well that I knew I had to share it. I knew macadamia nuts work really well in hummus, so it was a no brainer!

This hummus is creamy, slightly tangy, and incredibly easy to make. Soaked macadamia nuts have a texture surprisingly close to chickpeas, but without the carbs or anti-nutrients that can make legumes harder to digest. Plus, they’re packed with healthy monounsaturated fats, making this a great option for anyone following a healthy Mediterranean-style diet. Whether you pair it with crunchy veggies, keto crackers, or toasted low-carb bread, this is one dip you’ll want to keep on hand.

Ingredients and Swaps

This fermented macadamia hummus comes together with just a handful of ingredients, each playing an important role in flavor and texture.

  • Macadamia Nuts: The base of this recipe, giving it a creamy, buttery texture. Soaking them softens them for blending and helps with digestion.
  • Kefir Starter: Kickstarts the fermentation process, adding gut-friendly probiotics and a subtle tangy taste.
  • Tahini: Adds richness and depth while keeping the hummus smooth and creamy. Garlic: For that classic hummus flavor. Use one large clove or two smaller ones.
  • Lemon Juice: Brightens the flavor and enhances the tanginess of fermentation. Sea Salt: Balances and enhances all the flavors.
  • Sumac and/or Cumin: Essential for an authentic hummus taste, adding warmth and a hint of citrusy spice.
  • Extra Virgin Olive Oil: Drizzled on top for richness and added healthy fats.

Can I make this without dairy or kefir?

Yes! Instead of kefir starter, you can use 2 tablespoons of dairy-free kefir grains, or 2 probiotic capsules with live active cultures.

What other seasonings work well?

Smoked paprika adds a subtle smoky flavor, while za’atar brings a blend of thyme, sesame, and sumac for extra depth. If you like a bit of spice, black pepper or chili flakes are great options.

Can I use a different nut or seed?

I’d love to say yes, but nothing comes quite as close as macadamia nuts. They have the perfect balance of creaminess and mild flavor that makes this hummus work so well. Cashews could be used, but they’re much higher in carbs, making them less ideal for a low-carb or keto diet. Sunflower seeds are another alternative if you need a nut-free option, though the texture and taste will be noticeably different. Or you could use this Roasted Zucchini Hummus or Buffalo Cauliflower Hummus which only include tahini.

Tips for Best Results

A few simple tricks will help you get the best texture and flavor out of this hummus.

  • Soak the macadamias long enough. At least 3 hours is ideal, but overnight is even better for a smoother consistency. The soaking liquid will have fat floating on top – that is normal.
  • Don’t stress about getting it super smooth. Before fermenting, the mixture may still have tiny bits of macadamias. That’s totally fine! The final blending step will make it creamier.
  • Adjust the water as needed. Macadamias need more liquid than chickpeas to blend smoothly. You may need up to 1 cup (240 ml) in total to get the right consistency.
  • Use a quality kefir starter or probiotics. This ensures proper fermentation and the best tangy flavor. If using probiotic capsules, make sure they contain live active cultures.
  • Taste and adjust before serving. After fermenting and blending, add more salt, lemon juice, or garlic if needed. A little extra olive oil can also help smooth it out.

Why This Fermented Macadamia Hummus is So Good For You

Macadamia Nuts

Macadamia nuts contain more healthy monounsaturated fat than olive oil and are one of the richest sources of omega-7 fat, palmitoleic acid, which may help improve insulin sensitivity and support metabolic health. Want to learn more about macadamia nuts? Check out this post!

Love macadamias? I've been a huge fan of House of Macadamia keto bars, roasted macadamias, chocolate-dipped macadamias, and a wide range of macadamia butters! There's even more to explore, so make sure to check them out. Use this link to get 10% off at checkout.

Kefir Starter

Lactic acid, produced by lactic acid bacteria during fermentation, can activate the receptor GPR81 on immune cells, helping to reduce inflammation in the colon. Here's a deep dive into the myriad benefits of fermented foods

If you don’t have kefir starter cultures, you can use:

  • 2 tablespoons of dairy or vegan kefir grains
  • 2 capsules of your favorite probiotics (make sure they contain live active cultures)
  • 4 tablespoons of whey (the liquid from plain Greek yogurt)

Tahini

Sesame seeds and tahini naturally contain lignan antioxidants, which help protect polyunsaturated fats from oxidation. Some research suggests that tahini and sesame products may also help boost the body's production of ketones. For more information, check out Nick's video!

Extra Virgin Olive Oil

Oleuropein, a natural compound found in olive leaves, has been shown to improve muscle metabolism by increasing the activity of transporters that help move calcium into mitochondria. This process helps activate mitochondrial metabolism, and in aged mice, oleuropein has even been linked to increased muscle mass and endurance. Just make sure you get the right type of olive oil!

Serving Suggestions

This fermented macadamia hummus is just as versatile as traditional hummus. It’s perfect as a dip, spread, or even a flavorful addition to your meals. Serve it with fresh crunchy veggies, keto crackers, or toasted low-carb bread for a satisfying snack. You can also use it as a base for bowls, wraps, or even as a creamy dressing for salads.

If you’re looking for more ways to enjoy it, try pairing it with these recipes:

Preparation time

Hands-on:    15 minutes
Overall:      2 days

Nutritional values (per serving, 1/4 cup, 60 g/ 2.1 oz)

Total Carbs 6.4 grams
Fiber 3.3 grams
Net Carbs 3.2 grams
Protein 3.6 grams
Fat 30.6 grams
of which Saturated 4.7 grams
Energy 296 kcal
Magnesium 47 mg (12% RDA)
Potassium 147 mg (7% EMR)

Macronutrient ratio: Calories from carbs (4%), protein (5%), fat (91%)

Ingredients (makes about 3 1/4 cups)

Instructions

  1. Place the macadamias in a bowl and add enough cold filtered water to completely cover them. Soak for at least 3 hours, or overnight. The soaking liquid will have fat floating on top – that is normal. Drain and rinse the nuts before using. Note: Use this link to get 10% off raw macadamia nuts.
  2. Add the macadamias to a food processor along with 1/2 cup (120 ml) of filtered lukewarm water. Blend until it forms a pale paste.
  3. Add the kefir starter (or your chosen alternative: kefir grains, probiotics, or whey) and blend again until fully combined. The mixture may still have tiny bits of macadamia at this stage – that’s completely fine.
  4. Transfer the mixture to a bowl, cover it with cling film, and let it ferment at room temperature for about 48 hours, or up to 72 hours. When ready, it will have a slight sour smell and taste.
  5. Return the fermented macadamia paste to the food processor. Add the tahini, crushed garlic, lemon juice, and sea salt.
  6. Blend until smooth and creamy. If it’s too thick, gradually add 1/4 to 1/2 cup (60 to 120 ml) more filtered water until you reach your desired consistency. Taste and adjust the seasoning if needed.
  7. Transfer to a serving bowl, drizzle with extra virgin olive oil, and sprinkle with sumac and/or ground cumin.
  8. Serve with crunchy vegetables, keto crackers, or toasted low-carb bread. Store in the fridge, covered, for up to 10 days.


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Fermented Macadamia Hummus

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