23 Low-Carb Snack Ideas For Any Craving

23 Low-Carb Snack Ideas For Any Craving

Going low carb can help many people shed a few pounds if done right. Try it yourself with these low-carb snacks; easy to make| many of these are also high in good-for-you nutrients like antioxidants| protein| and fiber.

| Spinach Chips

Baked kale chips are all the rage now| but since women can’t live on kale alone| give these chips a try u2014 they’re made with spinach instead.

Carbs per serving: 2.4 grams

| Avocado With Sunflower Seeds

Avocados are a creamy snack that are good on their own| but a sprinkling of sunflower seeds give them an even healthier boost. The combination of avocado and sunflower seeds brings the body a healthy dose of fiber| vitamins E and K| and potassium. You also get a little bit of protein| too.

Carbs per serving: 10 grams

| Homemade Strawberry Fruit Leather

If you’re craving something sweet and fruity without any added sugar| whip up a batch of strawberry fruit leather. Keep these in your gym bag or purse for those times when you’re on the go.

Carbs per serving: 4 grams

| Brussels Sprouts Chips

Craving carb-heavy potato chips? Opt for our roasted brussels sprouts chips instead. High in fiber and low in calories| they only take 10 minutes to make!

Carbs per serving: 4 grams

| Meatballs

For an easy snack| make this Paleo meatball recipe ahead of time| and pop them in your fridge or freezer for easy prep when cravings strike.
tCarbs per serving: 3 grams

| Vegetable Chard Wraps

If you are craving something crunchy and spicy but don’t want to load up on some serious chip-and-salsa calories| try these refreshing| cooling vegetable chard wraps. Please your palate with a rainbow of phytonutrients as well as a zingy dipping sauce that transforms these raw veggies into a scrumptious snack.

Carbs per serving: 7 grams

| Prosciutto and Melon

The sweet and savory combination of honeydew wrapped in prosciutto can’t be beat! Expect lots of vitamin C from the melon and a good amount of protein from the prosciutto.

Carbs per serving: 11 grams

| Go Nuts

Low carb or not| nuts make a great afternoon snack. They’re a good source of protein| fiber| and healthy fats. And when it comes to nutritional benefits| you can’t beat almonds| which also contain a good amount of calcium and iron when compared to other nuts.

Carbs per quarter-cup serving of almonds: 5 grams

| Tuna Salad on Tomato

When you’re watching your carb counts| bread can be a major culprit. But bread doesn’t have to be the only thing to build a sandwich on. The next time you whip yourself up a light tuna salad| serve it on tomatoes or cucumbers. Tuna is packed with protein and iron| and the veggies will give the snack added vitamins and nutrients.

Carbs per serving: 2 grams

| Cucumbers With Ranch Greek Yogurt Dip

Skip the processed powder and chop up chives| parsley| and garlic for our cucumbers with ranch Greek yogurt dip. There is so much flavor packed in these fresh herbs| only a little salt is needed.

Carbs per serving: 10 grams

| Beef Jerky

Whenever possible| make your own jerky| but if that’s out of the question| look for an all-natural| organic jerky that’s made without preservatives or MSG and is relatively low in sugar and sodium. In general| jerky is a low-fat| low-cal| and low-carb food and is a great source of iron and protein.

Carbs per serving: 3 grams

| Caprese Salad

When the heat starts to pick up in the Summer| nothing beats a caprese salad. Simple to make| you only need a few ingredients: tomatoes| mozzarella| basil| and olive oil. And the fresher the better! If you’re worried about calories| opt for a part-skim mozzarella| which still tastes satisfying.

Carbs per serving: 9 grams

| Cottage Cheese With Berries

When you’re watching carbs| the combination of cottage cheese and berries is always a big win. Berries of all sorts are low in calories and high in antioxidants| vitamins| and lutein.

Carbs per serving: 10 grams

| Vegan Cucumber Tofu Rolls

Get yourself a crisp| protein-filled snack with these cucumber tofu rolls. Make a batch ahead to enjoy throughout the week u2014 you definitely will not miss the bread.

Carbs per serving: 10 grams

| Kale Chips

Light| crispy| and delicious| baked kale chips are loaded with vitamins A and C| iron| and calcium. They also won’t last long u2014 make sure to make a a few batches!

Carbs per serving: 11 grams

| Asparagus and Salmon Bundles

When you need a low-carb snack with a bit of a sophisticated edge| make our asparagus and salmon bundles. Don’t let looks fool you; these are beyond simple to make.

Carbs per serving: 5 grams

| Greek Salad Bites

Salad is even more appetizing u2014 and fun! u2014 to eat when it’s served on a stick. These Greek salad bites are a cinch to prepare and will make a great appetizer for your next dinner party.

Carbs per serving: 3 grams

| Roasted Edamame

A crunchy snack of roasted edamame will satisfy salt cravings while also upping your protein for the day. It’s a great alternative to carb-heavy potato chips.

Carbs per serving: 11 grams

| Cucumber Cups With Spicy Tapenade

For something cool| light| and refreshing| try these cucumber cups with spicy tapenade. If tapenade isn’t you’re thing| serve these low-carb cucumber cups alongside your favorite dip.

Carbs per serving: 11 grams

| Seaweed Chips

There is so much goodness packed into this portable snack. These seaweed chips are cholesterol free and high in vitamin A| and a single serving is only 42 calories.

Carbs per serving: 3 grams

| Baked Coconut Shrimp

Protein-packed coconut shrimp get a healthy makeover in this recipe where a deep fryer is not at all needed!

Carbs per serving: 13 grams

| Babaganoush

If you love Middle Eastern food| head immediately to your kitchen and make our babaganoush. Good as a spread| it can be served alongside fresh veggies to keep carb counts down.

Carbs per serving: 9 grams

| Bacon and Brussels Skewers

It really doesn’t get much better than bacon and brussels sprouts u2014 especially for anyone in your life who follows the Paleo diet. This recipe could not be more simple to make| which means it should be a regular addition to your party-appetizer routine.

Carbs per serving: 3 grams

Sky-High Post-Workout Protein: Paleo Meatloaf Muffins

Meatloaf and muffins may sound incompatible, but they make sense when they come together in this dish. High in iron and protein, these meaty Paleo muffins are perfect for any low-carb eater looking for tons of energy in a small serving ¡ª each 139-calorie muffin has over 18 grams of protein! By using all-natural ingredients, we’ve come a long way from Mom’s meatloaf that piled on the sugar and processed foods.

Meatloaf Muffins

From Quick & Easy Paleo Comfort Foods by Julie and Charles Mayfield

Meatloaf Muffins

Paleo Meatloaf Muffins

Ingredients

1 tablespoon olive oil, plus more for greasing the muffin tin3/4 cup finely diced onion1/2 cup finely diced button mushrooms1/2 cup finely chopped green bell pepper1/4 cup tomato paste1 tablespoon ground mustard2 teaspoons worcestershire sauce1 teaspoon finely minced fresh rosemary2 cloves garlic, peeled and minced1/4 teaspoon freshly ground black pepper1 1/2 pounds ground beef1 large egg1 teaspoon dried thyme1/2 teaspoon garlic powder1/4 cup carrot juice1/4 cup water

Sky-High Post-Workout Protein: Paleo Meatloaf Muffins

Meatloaf and muffins may sound incompatible| but they make sense when they come together in this dish. High in iron and protein| these meaty Paleo muffins are perfect for any low-carb eater looking for tons of energy in a small serving ¡ª each 139-calorie muffin has over 18 grams of protein! By using all-natural ingredients| we’ve come a long way from Mom’s meatloaf that piled on the sugar and processed foods.

Meatloaf Muffins

From Quick & Easy Paleo Comfort Foods by Julie and Charles Mayfield

Meatloaf Muffins

Paleo Meatloaf Muffins

Ingredients

1 tablespoon olive oil| plus more for greasing the muffin tin3/4 cup finely diced onion1/2 cup finely diced button mushrooms1/2 cup finely chopped green bell pepper1/4 cup tomato paste1 tablespoon ground mustard2 teaspoons worcestershire sauce1 teaspoon finely minced fresh rosemary2 cloves garlic| peeled and minced1/4 teaspoon freshly ground black pepper1 1/2 pounds ground beef1 large egg1 teaspoon dried thyme1/2 teaspoon garlic powder1/4 cup carrot juice1/4 cup water

A Savory Paleo Snack Mix You’ll Want at All Your Holiday Parties

The following post was originally featured on Cook Eat Paleo and written by Lisa Wells, who is part of POPSUGAR Select Fitness.

A quick and easy paleo party mix that’s gluten-free, grain-free, dairy-free, and perfect for snacking.

This paleo snack mix is addictive. Salty, smoky and garlicky, it reminds me of traditional snack mix, but without the not-so-desirable ingredients. Just pure nutty goodness accented with garlic infused olive oil and smoked spices.

You can make this snack mix with just about any kind of nuts. I used a cup of sliced almonds and they were perfect in the mix. They were thin and crispy with plenty of surface area for the spicy coating. The walnuts were crunchy with lots of nooks and crannies to hold the spices. The cashews added a little bit of sweetness.

I have been buying a lot of smoked spices lately and this was a perfect opportunity to use some of my latest finds. I used a Yakima apple wood smoked sea salt and a combination of Spanish sweet and hot paprika, along with some roasted garlic olive oil. The result was a smoky paleo snack mix that would complement any drink.

Paleo Snack Mix

From Cook Eat Paleo

Paleo Snack Mix

Paleo Snack MIx

Ingredients

3 cups mixed nuts (I used equal parts sliced almonds, walnuts and cashews)1 tablespoon garlic-infused olive oil1-2 teaspoons smoked sea salt, to taste1 teaspoon smoked sweet paprika1/4-1/2 teaspoon smoked hot paprika, to taste

A Savory Paleo Snack Mix You’ll Want at All Your Holiday Parties

The following post was originally featured on Cook Eat Paleo and written by Lisa Wells| who is part of POPSUGAR Select Fitness.

A quick and easy paleo party mix that’s gluten-free| grain-free| dairy-free| and perfect for snacking.

This paleo snack mix is addictive. Salty| smoky and garlicky| it reminds me of traditional snack mix| but without the not-so-desirable ingredients. Just pure nutty goodness accented with garlic infused olive oil and smoked spices.

You can make this snack mix with just about any kind of nuts. I used a cup of sliced almonds and they were perfect in the mix. They were thin and crispy with plenty of surface area for the spicy coating. The walnuts were crunchy with lots of nooks and crannies to hold the spices. The cashews added a little bit of sweetness.

I have been buying a lot of smoked spices lately and this was a perfect opportunity to use some of my latest finds. I used a Yakima apple wood smoked sea salt and a combination of Spanish sweet and hot paprika| along with some roasted garlic olive oil. The result was a smoky paleo snack mix that would complement any drink.

Paleo Snack Mix

From Cook Eat Paleo

Paleo Snack Mix

Paleo Snack MIx

Ingredients

3 cups mixed nuts (I used equal parts sliced almonds| walnuts and cashews)1 tablespoon garlic-infused olive oil1-2 teaspoons smoked sea salt| to taste1 teaspoon smoked sweet paprika1/4-1/2 teaspoon smoked hot paprika| to taste

It’s Hard to Believe This Heavenly Chocolate Mousse Is Made Without Eggs, Cream, or Butter

The following post was originally featured on Cook Eat Paleo and written by Lisa Wells, who is part of POPSUGAR Select Fitness.

Somehow we ended up with five avocados in the house today. What do you do when you have extra avocados? Make chocolate mousse! This Mexican chocolate avocado mousse is creamy and decadent, with a hint of cinnamon and a little bit of heat. It’s an easy dessert that’s gluten-free, dairy-free and egg-free.

Chocolate mousse is traditionally made with eggs, cream or butter. Here, avocados and coconut milk stand in for the traditional ingredients. And raw cacao powder is used for the chocolate. One of the benefits of this recipe is that you don’t have to whip egg whites or melt chocolate. Just throw everything in the food processor and you’re good to go.

Depending on the size and ripeness of your avocados, you may need to adjust some of the ingredients. Just make sure to taste the mousse once you blend it. If it’s too thick, add a little more coconut milk. Adjust the honey, cinnamon and ancho chile powder to your liking. However you make it, this Mexican chocolate avocado mousse is a quick treat.

It's Hard to Believe This Heavenly Chocolate Mousse Is Made Without Eggs, Cream, or Butter

From Cook Eat Paleo

It’s Hard to Believe This Heavenly Chocolate Mousse Is Made Without Eggs, Cream, or Butter

Mexican Style Chocolate Mousse

Ingredients

2 ripe avocados? cup organic raw cacao powder? cup full fat coconut milk? cup local raw honey, to taste2 teaspoons vanilla extract1 teaspoon cinnamon, to taste? teaspoon ground ancho chile, to taste

It’s Hard to Believe This Heavenly Chocolate Mousse Is Made Without Eggs, Cream, or Butter

The following post was originally featured on Cook Eat Paleo and written by Lisa Wells| who is part of POPSUGAR Select Fitness.

Somehow we ended up with five avocados in the house today. What do you do when you have extra avocados? Make chocolate mousse! This Mexican chocolate avocado mousse is creamy and decadent| with a hint of cinnamon and a little bit of heat. It’s an easy dessert that’s gluten-free| dairy-free and egg-free.

Chocolate mousse is traditionally made with eggs| cream or butter. Here| avocados and coconut milk stand in for the traditional ingredients. And raw cacao powder is used for the chocolate. One of the benefits of this recipe is that you don’t have to whip egg whites or melt chocolate. Just throw everything in the food processor and you’re good to go.

Depending on the size and ripeness of your avocados| you may need to adjust some of the ingredients. Just make sure to taste the mousse once you blend it. If it’s too thick| add a little more coconut milk. Adjust the honey| cinnamon and ancho chile powder to your liking. However you make it| this Mexican chocolate avocado mousse is a quick treat.

It's Hard to Believe This Heavenly Chocolate Mousse Is Made Without Eggs| Cream| or Butter

From Cook Eat Paleo

It’s Hard to Believe This Heavenly Chocolate Mousse Is Made Without Eggs| Cream| or Butter

Mexican Style Chocolate Mousse

Ingredients

2 ripe avocados? cup organic raw cacao powder? cup full fat coconut milk? cup local raw honey| to taste2 teaspoons vanilla extract1 teaspoon cinnamon| to taste? teaspoon ground ancho chile| to taste

How 1 Woman Transformed Her Diet in Order to Save Her Life

In 2007, a mere two months after graduating from college and marrying my high school sweetheart, I found myself in the emergency room suffering from unbearable pain in my abdomen, heavy bleeding, and a slew of other digestive complications. Until then, I had been a perfectly healthy young woman, with no family history of digestive disorders and only the occasional upset stomach as a child. The hospital discharged me without a diagnosis and prescribed medication that ultimately intensified my symptoms.

A few agonizing weeks, multiple specialists, and one lengthy hospital admittance later, I was finally given a diagnosis of ulcerative colitis ¡ª an incurable autoimmune disease similar to Crohn’s disease. The prospect of living the rest of my life, through careers, motherhood, and grandchildren, with an irreversible illness was an extremely disheartening prognosis and left me feeling hopeless and alone. I had always dreamt of being a wife and a mom, and those dreams seemed to be crashing down around me. I was ushered out of the hospital with very little information as to what the disease was, how it was caused, the symptoms, or the forms of relief. I was not aware of the inexplicable episodes that were to come, which I now know as flare-ups. I also was not aware of the drastic side effects that the medications would begin to cause.

About six months later, while on a humanitarian trip with my husband, I found myself in a hospital room in Kampala, Uganda, pleading for my life as I lay precariously near death. I was racked with debilitating pain that forced me into a wheelchair, became severely anemic, and dropped 20 pounds in 10 days. I was administered a daily dose of intravenous steroids, which provoked more side effects than the symptoms they were intended to mitigate. After a weeklong stay in the two-room hospital, the doctors concluded that the 36-hour journey back to the US for a blood transfusion was imperative.

That episode was the first of many that landed me in hospitals over and over again and launched me into a world of harsh drug therapies that only exacerbated my condition. When my oldest son was just nine months old, I had an extreme flare-up that caused me to be hospitalized for 14 days and require multiple blood transfusions, and it debilitated me for nearly four months. It was the darkest point of my life thus far and still conjures a flood of emotion when I recall it. My son was not allowed to visit me in the hospital, and there were many times when I was at home in bed that I had to turn him away because I was too sick or exhausted to entertain him.

We all have a revelatory moment in our lives right before committing to an extreme lifestyle alteration. That was my moment, the point in my life when I realized that being incapacitated for months at a time was not an option now that I had a helpless life relying on me to care for him. There was a tiny human being who needed his mother, and during that final hospital stay I made the commitment to always be there for him. Left with a choice between major surgery and lifelong frequent IV treatments with harsh side effects, I began my own research to explore other options, and my diet was the first to change. Although no doctor would suggest, or even support, dietary change as a part of my treatment, I realized that I had to take things into my own hands to achieve real results.

I started working with a naturopath and began eliminating food groups that are often common triggers for some, including all grains, dairy, refined sugar, and legumes, following a plan very similar to the Paleo diet. She also suggested eliminating eggs, nuts, and nightshades for a period of time until I had recovered, and prescribed supplements to replenish the lacking nutrients and heal my gut. After seeing dramatic progress after just 48 hours, I committed to the diet wholeheartedly. It took a couple of years to heal fully, but I can proudly say that I haven’t been hospitalized since 2011, have weaned off of the harsh medications, and avoided surgery and immunosuppressants.

It can be hard at times to stick to it, but what keeps me pressing onward is the knowledge that the Paleo diet allowed for such a drastic personal health transformation and how much it is benefiting those that follow it. Because of this, I dedicate my days to creating delicious comfort foods that can be enjoyed on a restricted diet and, in an attempt to ensure that no one else would have to feel as alone or lost as I did, decided to share my story and recipes on my blog, Against All Grain, and in my cookbooks Against All Grain and Meals Made Simple.

A Paleo diet has not only given me back my health, but it’s allowed me to be present as a mom and wife, and given me the opportunity to impact the hundreds of thousands of people who have bought my books and read my blog. I never would have imagined, while lying in countless hospital beds, that everything I went through could be used to help bring hope to so many people. As unbearable as it was, Ryan and I both agree now that we would not change any of it for the world. To be useful in such an impactful way, and out of such misfortune, is one of the most rewarding experiences I will ever have.

For a more in-depth look at my entire journey to health, visit my blog, Against All Grain.

Image Sources: Instagram user againstallgrain and Danielle Walker

How 1 Woman Transformed Her Diet in Order to Save Her Life

In 2007| a mere two months after graduating from college and marrying my high school sweetheart| I found myself in the emergency room suffering from unbearable pain in my abdomen| heavy bleeding| and a slew of other digestive complications. Until then| I had been a perfectly healthy young woman| with no family history of digestive disorders and only the occasional upset stomach as a child. The hospital discharged me without a diagnosis and prescribed medication that ultimately intensified my symptoms.

A few agonizing weeks| multiple specialists| and one lengthy hospital admittance later| I was finally given a diagnosis of ulcerative colitis an incurable autoimmune disease similar to Crohn’s disease. The prospect of living the rest of my life| through careers| motherhood| and grandchildren| with an irreversible illness was an extremely disheartening prognosis and left me feeling hopeless and alone. I had always dreamt of being a wife and a mom| and those dreams seemed to be crashing down around me. I was ushered out of the hospital with very little information as to what the disease was| how it was caused| the symptoms| or the forms of relief. I was not aware of the inexplicable episodes that were to come| which I now know as flare-ups. I also was not aware of the drastic side effects that the medications would begin to cause.

About six months later| while on a humanitarian trip with my husband| I found myself in a hospital room in Kampala| Uganda| pleading for my life as I lay precariously near death. I was racked with debilitating pain that forced me into a wheelchair| became severely anemic| and dropped 20 pounds in 10 days. I was administered a daily dose of intravenous steroids| which provoked more side effects than the symptoms they were intended to mitigate. After a weeklong stay in the two-room hospital| the doctors concluded that the 36-hour journey back to the US for a blood transfusion was imperative.

That episode was the first of many that landed me in hospitals over and over again and launched me into a world of harsh drug therapies that only exacerbated my condition. When my oldest son was just nine months old| I had an extreme flare-up that caused me to be hospitalized for 14 days and require multiple blood transfusions| and it debilitated me for nearly four months. It was the darkest point of my life thus far and still conjures a flood of emotion when I recall it. My son was not allowed to visit me in the hospital| and there were many times when I was at home in bed that I had to turn him away because I was too sick or exhausted to entertain him.

We all have a revelatory moment in our lives right before committing to an extreme lifestyle alteration. That was my moment| the point in my life when I realized that being incapacitated for months at a time was not an option now that I had a helpless life relying on me to care for him. There was a tiny human being who needed his mother| and during that final hospital stay I made the commitment to always be there for him. Left with a choice between major surgery and lifelong frequent IV treatments with harsh side effects| I began my own research to explore other options| and my diet was the first to change. Although no doctor would suggest| or even support| dietary change as a part of my treatment| I realized that I had to take things into my own hands to achieve real results.

I started working with a naturopath and began eliminating food groups that are often common triggers for some| including all grains| dairy| refined sugar| and legumes| following a plan very similar to the Paleo diet. She also suggested eliminating eggs| nuts| and nightshades for a period of time until I had recovered| and prescribed supplements to replenish the lacking nutrients and heal my gut. After seeing dramatic progress after just 48 hours| I committed to the diet wholeheartedly. It took a couple of years to heal fully| but I can proudly say that I haven’t been hospitalized since 2011| have weaned off of the harsh medications| and avoided surgery and immunosuppressants.

It can be hard at times to stick to it| but what keeps me pressing onward is the knowledge that the Paleo diet allowed for such a drastic personal health transformation and how much it is benefiting those that follow it. Because of this| I dedicate my days to creating delicious comfort foods that can be enjoyed on a restricted diet and| in an attempt to ensure that no one else would have to feel as alone or lost as I did| decided to share my story and recipes on my blog| Against All Grain| and in my cookbooks Against All Grain and Meals Made Simple.

A Paleo diet has not only given me back my health| but it’s allowed me to be present as a mom and wife| and given me the opportunity to impact the hundreds of thousands of people who have bought my books and read my blog. I never would have imagined| while lying in countless hospital beds| that everything I went through could be used to help bring hope to so many people. As unbearable as it was| Ryan and I both agree now that we would not change any of it for the world. To be useful in such an impactful way| and out of such misfortune| is one of the most rewarding experiences I will ever have.

For a more in-depth look at my entire journey to health| visit my blog| Against All Grain.

Image Sources: Instagram user againstallgrain and Danielle Walker

A Low-Carb, Protein-Packed Meal We Can’t Stop Making

Looking for a grain-free and colorful steak dinner that won’t break the bank? Our friends at PaleoHacks have the solution: tortilla-free steak wraps, packed with fresh veggies!

Weeknight cooking can be a real pain. Most of us want a quick and nutritious dish without a ton of hassle. We also want to stretch our hard earned money as far as we can throughout the week. So, what do you do if you are craving a delicious steak dinner? Skirt steak is the perfect go-to for a versatile and relatively inexpensive cut of beef that is great for rolling and filling with vegetables.

You can get creative and change up the recipe each time you make it by simply switching the vegetables inside (try grilled pumpkin or caramelized roasted parsnips). We are using five different veggies in this recipe for Paleo Steak Wraps.

Tender strips of sauteed vegetables will be rolled into each skirt steak for a convenient entree any day of the week. These steak wraps would also make an awesome dish to serve when entertaining. They look beautiful once grilled up with a rainbow of vegetable colors inside.

The marinade is a simple yet robust combination of just two ingredients. Instead of using salt or soy sauce in our marinade we will be using coconut aminos and balsamic vinegar. You can find coconut aminos at just about any grocery store or food specialty store. Coconut aminos are made from coconut tree sap and can be used the same way you would use soy sauce, but with much less sodium.

The best part about this recipe is that it is super quick to cook. Each wrap only takes 6 minutes to sear up!

Tortilla-Free Paleo Steak Wraps

From PaleoHacks

Tortilla-Free Paleo Steak Wraps

Low-Carb Paleo Steak Wraps

Ingredients

1 pound grass-fed skirt steak1/2 a medium onion1 carrot1 portobello mushroom cap1 bell pepper1 zucchini1 teaspoon garlic3 tablespoons coconut aminos3 tablespoons balsamic vinegar2 tablespoons olive oilBlack pepper to taste4 toothpicks