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    You are in: Home / Cookbooks / Low Carb Snacks
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    57 recipes in

    Low Carb Snacks

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    Cookbook by

    Abi Fae

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    Low carb foods for the munchies...
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    Bacon Wrapped Smoked Gouda Stuffed Chicken Breasts
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     26 Reviews |  By sugaree

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    I found this recipe on another site when I was looking to use up some leftover smoked gouda. It's very flavorful, easy enough for weekenights yet perfect for a dinner party too.

    Recipe #111169

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    Cauliflower Popcorn - Roasted Cauliflower
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     126 Reviews |  By Julesong

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    This is based on the recipe by Bob Blumer from the "Surreal Gourmet Bites" cookbook. This simple caramelization method transforms this much maligned veggie into a knock-your-socks-off side dish or sweet snack that you won't be able to get enough of!

    Recipe #115153

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    Jicama Chili Sticks
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     34 Reviews |  By Bergy

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    In Mexico you can buy these on just about every street corner. They are usually round slices heavily laden with chili. Very refreshing. When you buy a Jicama make sure it is very firm and free from mold patches. When you slice it open the flesh must be white otherwise it is too old. This is a very low calorie recipe, it fact it is low everything!

    Recipe #16901

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    Sugar and Spice Pepitas
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     5 Reviews |  By GaylaJ

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    Great munchies for a party, or just to keep around to snack on or sprinkle over a salad. Don't think of pumpkin seeds just as a Halloween treat--they taste delicious and have many health benefits as well. Adjust the cayenne to suit your own taste and heat tolerance (I used the full amount and next time will probably add more). Adapted from Bon Appetit.

    Recipe #162174

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    Low-carb Reuben Casserole
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     5 Reviews |  By jovigirl

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    I found this on a low carb site... very easy and tasty too! You won't miss the bread (much anyway lol!) I buy Boar's Head corned beef sliced thin. Yummy!

    Recipe #116151

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    No Dough Meat Crust Pizza for the Low Carb Dieter
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     68 Reviews |  By TheDancingCook

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    Tastes like a pizza, cuts like a pizza, yet there is no dough....though do have a fork and knife on hand for eating purposes because it can get a little messy if eaten with hands only. I am a South Beach dieter with a love for Italian foods and this is what curbs my craving for pizza. I love mine with the turkey pepperoni slices, onion, green peppers and mushroom. Serve with a tossed salad or marinated veggies.

    Recipe #104354

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    Scrambled Egg Muffins
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     60 Reviews |  By Nicole Brummett

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    I got this recipe from a magazine. It's very easy to make and is great for any meal. Kids love them.

    Recipe #12975

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    Sausage Breakfast Muffins (OAMC)
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     60 Reviews |  By Lightly Toasted

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    This is a recipe I found online and adapted to suit my family's taste. You can use either Chorizo or regular bulk breakfast sausage, depending on your tastes. They're both good. If you like spicy foods, add a 4 oz can of chopped and drain green chilies.

    Recipe #87629

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    Persian Omelet
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     3 Reviews |  By Derf

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    The herbs and nuts add wonderful texture and taste to this omelet. We served in bite sized pieces as an appetizer. Can also sprinkle parmesan cheese over before putting under broiler to finish. From Cooking for Diabetics. Makes 8 meal size portions or 30 bite-size appetizers.

    Recipe #37065

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    Kukye Sabzi
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     6 Reviews |  By echo echo

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    An Iranian omelet made with greens. May be halved. If you just slice the lettuce thinly, it can then be pulled apart into strips.

    Recipe #184430

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    Persian Eggs Poached in Tomato Sauce
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     42 Reviews |  By justcallmetoni

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    I am fortunate to work at a place where the manager of the cafeteria is a Moroccan native. Our mutual love of food has resulted in endless exchange of recipes, spices and samplings. (Indeed, some of the items now served in the cafeteria are recipes from this site.) One one occasion, I was lucky enough to be able to share in the lunch he prepared for the staff. I love eggs and his were just amazing. This recipe from World Vegetarian seems like a close approximate - though I know his version included a generous bit of cumin and cilantro. I'm posting the original here and will begin to tinker. Once perfected, I'll post that version as a second recipe. Will experiment to see if this works as well with canned tomatoes.

    Recipe #140936

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    Perfect Poached Eggs
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     31 Reviews |  By CountryLady

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    Serve on buttered toast for a "regular" Sunday breakfast or make Eggs Benedict or Eggs Florentine for a "special" occasion! The eggs should be cold & as fresh as possible.

    Recipe #79662

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    Quiche Lorraine
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     12 Reviews |  By GinnyP

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    I LOVE this quiche. It's crustless. The texture is fabulous. You can vary this in many ways by changing the filling ingredients. This one is bacon and Gruyere. I sometimes add green onion and 1/4 c dijon mustard to this recipe. Or I'll go totally different and just add lots of diced and sauteed veggies and omit the bacon and cheese. I like to serve it with a small salad and a cluster of seedless grapes or some melon.

    Recipe #36418

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    Chicken Broccoli Crepes
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     6 Reviews |  By Chabear01

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    This is out of one of my very favorite Magazines "Country" and it is one of the Winners of their "A Taste of The Country" contests.

    Recipe #178552

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    Herbed Crepes With Ricotta, Green Peppers and Tomato Sauce
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     1 Reviews |  By bluemoon downunder

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    These versatile crêpes are equally suitable for weeknight meals or for dinner parties. Both the crêpes and the tomato sauce can be made well ahead of time and frozen. Or for a short cut, you could use a prepared sauce. If you have crêpes in the freezer, and take them out in the morning, made with a prepared sauce, this becomes an easy weeknight dinner. The crêpes only need 20 minutes in the oven! If you are serving the crêpes for a dinner party – either as an elegant entrée or, with a salad and crusty rolls, as an attractive and flavoursome main course – have the complete dish fully assembled and in the fridge, until you are ready to put it in the oven. Then you can be enjoying your guests’ company until moments before you are ready to serve. Since this recipe is most likely to be made in stages, I have not included the one hour chilling time for the batter in the estimated preparation time. This recipe is from the April 1991 edition of Gourmet magazine.

    Recipe #124956

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    Egg, Ham and Cheese Crepes Benedict
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     1 Reviews |  By Kittencalskitchen

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    To make this a quick and easy dish, I just purchase Knorr brand dry packages of Hollandaise sauce, or you can make your own, if you have any dried tarragon add in a pinch to the sauce. This complete recipe can be doubled. When you are making your crepes, make an extra batch and freeze for the next time you make this recipe, you are going to want to make this again!... it's such an easy and delicious brunch or a light lunch if you have the crepes already prepared. You can add in other ingredients that you like to the eggs such as green onions, finely chopped green or red bell peppers etc.

    Recipe #148292

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    Turkey Jerky
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     1 Reviews |  By Bert's Kitchen Witch

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    This recipe comes from Carol Costenbader's cookbook, "Preserving The Harvest".The turkey is pre-cooked before going through the jerky-drying process, to eliminate the bacterial worries that are associated with raw poultry. This recipe involves a two day process, one day of marination time, and one day of drying time.* As per the reviewer, the fabulous mama's kitchen, the drying time on this recipe has been reduced from what it was as originally posted.

    Recipe #222244

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    Bigman's Spicy Beef Jerky
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    Be the first to review! |  By Chilicat

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    I don't remember where I snagged this recipe from, but it's great when I'm in the mood for jerky with a little bite.

    Recipe #240597

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    Homemade Beef Jerky
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     51 Reviews |  By Cindy in PA.

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    This is excellent beef jerky and worth the wait! Less expensive than store bought and tastes better. Double the recipe next time and experiment with different spices you like!

    Recipe #42272

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    Jerky With Cure
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    Be the first to review! |  By Tayous1

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    I see there I see there are a lot of jerky recipes here but they all seem to lack on thing to make jerky you have to cure it. This helps flavor and tenderises the meat a little more it also lets you "Jerk" the meat. Jerky is easy to make and the rule is marinaded it like how you like your steak and you should not go wrong.

    Recipe #222241

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