To be fair, I always used to think of sad celery sticks whenever I heard the term “keto appetizer.” But I now have a new go-to appetizer that has completely changed my perception of what a keto appetizer can be. These bites are the first thing to go at every get-together I host. No one around the table will ever guess that these are the “good for you” snacks, and that’s the best part! Keto or not, these are a total crowd pleaser.
Don't lose this article. Enter your email below, and I'll send it to you right now. Plus a little encouragement and inspiration from me, straight to your inbox.
1) Zucchini Cheese Bites
When I want something crunchy but want to avoid a carb crash, I turn to these little golden rounds.
STROLLER ENVY DINNER CLUB
Dinner is handled every Sunday
Get 5 easy family dinners, printable recipe cards, and one grocery list. Simple meals, normal ingredients, no more starting from zero at 5pm.
We earn a commission if you make a purchase, at no additional cost to you.
Zucchini Cheese Bites
Bite-sized pieces that are easy to pop into your mouth and made with shredded zucchini and Parmesan cheese that are baked to perfection.
Ingredients
Method
- Preheat the oven to 400F and line a baking sheet with parchment.
- Squeeze the grated zucchini in a clean towel to wring out as much water as you can — don't skip this.
- Mix zucchini, parmesan, egg, almond flour, garlic powder, and salt in a bowl until it holds together.
- Scoop tablespoon-sized mounds onto the sheet and flatten each slightly.
- Bake 18 to 20 minutes until golden and crisp at the edges. Let cool a few minutes before serving.
Notes
Really wring out that zucchini — soggy batter is the only way these go wrong.
2) Avocado Deviled Eggs
Avocado is making an appearance in these classic deviled eggs and it just might be the best version yet.
Avocado Deviled Eggs
Hard boiled eggs with creamy mashed avocado and egg yolks will make an even richer and keto-friendly treat.
Ingredients
Method
- Place eggs in a pot, cover with cold water, bring to a boil, then cover and let sit off heat 12 minutes.
- Cool the eggs in an ice bath, then peel and halve them lengthwise.
- Pop the yolks into a bowl and mash with avocado, lime juice, mayo, and salt until smooth.
- Spoon or pipe the filling back into the egg whites.
- Dust with paprika and serve chilled.
Notes
Lime juice keeps the avocado from browning if you make these ahead.
3) Bacon-Wrapped Chicken Tenders
Two of my favorite things in one bite! These will disappear before they even hit the serving platter.
Bacon-Wrapped Chicken Tenders
Baked until caramelized, chicken tenders wrapped in bacon.
Ingredients
Method
- Preheat the oven to 400F and set a wire rack over a foil-lined baking sheet.
- Toss the chicken tenders with paprika, garlic powder, and pepper.
- Wrap each tender in a slice of bacon, tucking the ends underneath.
- Arrange on the rack and bake 22 to 25 minutes until the bacon is crisp and chicken is cooked through.
- Rest 5 minutes before serving so the juices settle.
Notes
A wire rack lets the bacon crisp up all the way around.
4) Cauliflower Hummus
I like to keep a batch in the fridge for all the creamy, garlicy hummus vibes minus the chickpeas.
Cauliflower Hummus
A low-carb alternative to hummus combines roasted cauliflower with tahini and garlic.
Ingredients
Method
- Preheat the oven to 425F. Toss cauliflower with 1 tablespoon olive oil and roast 25 minutes until soft and golden.
- Let the cauliflower cool slightly, then add to a food processor.
- Add tahini, garlic, lemon juice, cumin, salt, and remaining olive oil.
- Blend until completely smooth, adding a splash of water if needed.
- Scrape into a bowl, drizzle with a little olive oil, and serve with veggie sticks.
Notes
Roasting instead of boiling gives it a deeper, nuttier flavor.
5) Crispy Brussels Sprouts Chips
The outer leaves crisp up like the best chips, which is why I always make double.
Crispy Brussels Sprouts Chips
The outer leaves of Brussels sprouts that are roasted until they're shatteringly crisp and salty.
Ingredients
Method
- Preheat the oven to 375F and line two baking sheets with parchment.
- Trim the sprout ends and peel the leaves apart into individual petals.
- Toss the leaves with olive oil, salt, and garlic powder.
- Spread in a single layer and roast 12 to 15 minutes, watching closely so they don't burn.
- Sprinkle with parmesan right out of the oven and serve warm.
Notes
Keep them in one layer — crowded leaves steam instead of crisp.
6) Salmon Cucumber Bites
I love how effortless these look!
Ingredients
Method
- Slice the cucumber into thick rounds and pat them dry.
- Stir the cream cheese with dill and lemon zest until smooth.
- Spread or pipe a little cream cheese onto each cucumber round.
- Top each with a folded piece of smoked salmon.
- Finish with an extra pinch of dill and serve chilled.
Notes
Pat the cucumber dry so the topping doesn't slide off.
7) Keto Stuffed Mushrooms
Garlicky and warm and cheesy! These are literally the ones I have to guard from my husband!
Keto Stuffed Mushrooms
Button mushrooms that are baked and stuffed with a creamy cheese filling and herbs.
Ingredients
Method
- Preheat the oven to 375F. Gently pull the stems from the mushrooms and set the caps on a baking sheet.
- Finely chop the stems and stir them into the cream cheese with parmesan, garlic, parsley, and salt.
- Spoon the filling generously into each mushroom cap.
- Bake 18 to 20 minutes until the mushrooms are tender and the tops are golden.
- Cool a few minutes and serve warm.
Notes
Chop and use the stems in the filling — no waste, more flavor.
8) Radish Chips with Aioli
Once roasted, radishes become mellow and lose their bite, making them a surprising substitute for potato chips.
Radish Chips with Aioli
Thinly sliced radishes are roasted until they are crispy and served with a lemon garlic aioli.
Ingredients
Method
- Preheat the oven to 425F and line a baking sheet with parchment.
- Toss the radish slices with olive oil and salt, then spread in a single layer.
- Roast 18 to 20 minutes, flipping halfway, until crisp and browned at the edges.
- Meanwhile stir the mayo, garlic, and lemon juice together for the aioli.
- Serve the radish chips warm with the aioli for dipping.
Notes
Slice the radishes thin and evenly so they crisp at the same rate.
9) Almond-Crusted Shrimp
Crunchy on the outside and juicy on the inside! Plus, no breadcrumbs.
Almond-Crusted Shrimp
Baked until golden, plump shrimp are coated in seasoned almond flour.
Ingredients
Method
- Preheat the oven to 425F and line a baking sheet with parchment.
- Stir the almond flour with paprika, garlic powder, and salt in a shallow dish.
- Dip each shrimp in beaten egg, then press into the almond mixture to coat.
- Arrange on the sheet and bake 10 to 12 minutes until the shrimp are pink and the coating is golden.
- Serve right away with lemon wedges.
Notes
Pat the shrimp dry first so the coating sticks.
10) Jalapeño Popper Fat Bombs
All the dangerously good spicy, creamy popper flavor rolled into a poppable ball!
Don't lose this article. Enter your email below, and I'll send it to you right now. Plus a little encouragement and inspiration from me, straight to your inbox.
Jalapeño Popper Fat Bombs
Bacon and Cream Cheese Bombs Recipe: No Baking Required with a Jalapeño Kick.
Ingredients
Method
- Mix the cream cheese, half the bacon, jalapeños, cheddar, and garlic powder until well combined.
- Chill the mixture 15 minutes so it firms up enough to handle.
- Roll into bite-sized balls with your hands.
- Roll each ball in the remaining crumbled bacon to coat.
- Keep chilled until ready to serve.
Notes
Leave a few jalapeño seeds in if you like more heat.
11) Keto Cheese Crisps
In just three minutes in the oven you can have the most perfectly crunchy and cheesy crackers.
Ingredients
Method
- Preheat the oven to 400F and line a baking sheet with parchment.
- Spoon small mounds of shredded cheese onto the sheet, leaving space between each.
- Sprinkle with paprika and garlic powder.
- Bake 6 to 7 minutes until the edges are deep golden and lacy.
- Let them cool completely on the sheet so they crisp up before lifting off.
Notes
They're floppy hot but crisp as they cool — be patient.
12) Pesto Stuffed Mini Peppers
Stuffed sweet peppers with creamy cheesy pesto — these may look fancy but only take 5 minutes to make!
Pesto Stuffed Mini Peppers
Mini sweet peppers stuffed with a creamy mixture of pesto and cream cheese.
Ingredients
Method
- Halve the mini peppers lengthwise and remove the seeds.
- Stir the cream cheese, pesto, parmesan, and black pepper until smooth.
- Spoon or pipe the filling into each pepper half.
- Arrange on a platter.
- Chill until ready to serve, or enjoy right away.
Notes
Pipe the filling with a snipped freezer bag for a tidier look.
13) Buffalo Cauliflower Bites
Just as messy and good as wings, these are spicy and tangy.
Ingredients
Method
- Preheat the oven to 425F and line a baking sheet with parchment.
- Toss cauliflower with olive oil, garlic powder, and salt and spread out.
- Roast 20 minutes until tender and browned at the edges.
- Whisk the buffalo sauce with melted butter, then toss the roasted cauliflower in it.
- Return to the oven 5 more minutes to set the sauce, then serve hot.
Notes
Serve with a keto ranch or blue cheese dip to cool the heat.
14) Spinach Artichoke Dip
Gooey and hot, this dip will leave people hovering over the dip with a spoon, and there's no carb guilt to worry about!
Spinach Artichoke Dip
Creamy baked dip filled with artichokes, spinach, and gooey cheese.
Ingredients
Method
- Preheat the oven to 375F. Squeeze the spinach dry and chop the artichokes.
- Mix cream cheese, sour cream, half the mozzarella, garlic, spinach, and artichokes in a bowl.
- Spread into a small baking dish and top with the remaining mozzarella.
- Bake 22 to 25 minutes until bubbly and golden on top.
- Serve warm with veggie dippers or cheese crisps.
Notes
Wring the spinach out really well or the dip turns watery.
15) Turkey and Cheese Roll-Ups
No cooking, ready in just a couple minutes, and packed full of protein? This has got to be my favorite lazy snack.
Turkey and Cheese Roll-Ups
Cream cheese and sliced turkey wrapped around a crisp cucumber spear.
Ingredients
Method
- Lay out the turkey slices on a board.
- Stir the cream cheese with dill and pepper, then spread a thin layer on each slice.
- Place a cucumber spear at one end of each slice.
- Roll the turkey up tightly around the cucumber.
- Slice each roll in half on a diagonal and serve.
Notes
Use thicker-cut turkey so the roll-ups hold together.
16) Olive Tapenade with Cucumber Slices
I can never get enough of the Mediterranean-style cool cucumber chip with briny and garlicky tapenade.
Olive Tapenade with Cucumber Slices
Thick olive tapenade spread on crunchy cucumber slices.
Ingredients
Method
- Add olives, capers, and garlic to a food processor and pulse to a chunky paste.
- Add olive oil and lemon juice and pulse just to combine.
- Slice the cucumber into thick rounds and pat dry.
- Spoon a little tapenade onto each cucumber slice.
- Arrange on a platter and serve right away.
Notes
Tapenade keeps in the fridge a week — great to have on hand.
17) Cucumber Salmon Rolls
Light, fresh, and rolled up like tiny sushi rolls without the rice.
Cucumber Salmon Rolls
Rolled ribbons of cucumber encase smoked salmon and herb cheese.
Ingredients
Method
- Use a peeler to slice the cucumbers into long, thin ribbons. Pat them dry.
- Stir the cream cheese with dill and lemon juice.
- Spread a thin layer of cheese along each cucumber ribbon and lay a strip of salmon on top.
- Roll each ribbon up snugly and secure with a toothpick if needed.
- Stand the rolls upright on a platter and serve chilled.
Notes
Lay the ribbons on paper towels to dry so the rolls stay tight.
18) Garlic Butter Sauteed Mushrooms
Mushrooms are buttery and garlicky and are simple to make, but so addictive, they may disappear right off the pan!
Garlic Butter Sauteed Mushrooms
Whole mushrooms are seared in garlic butter until they are golden and juicy.
Ingredients
Method
- Melt the butter in a large skillet over medium-high heat.
- Add the mushrooms and cook undisturbed a few minutes to brown, then stir.
- Once golden all over, add the garlic, thyme, and salt and cook 2 more minutes.
- Toss in the parsley and remove from heat.
- Serve warm with toothpicks.
Notes
Don't crowd the pan or the mushrooms steam instead of browning.
19) Caprese Salad Skewers
No cooking is required! Just three ingredients and they look like a celebration on the plate.
Caprese Salad Skewers
Skewers with balsamic cherry tomatoes, mozzarella, and basil.
Ingredients
Method
- Drain the mozzarella balls and pat them dry.
- Thread a cherry tomato, a basil leaf, and a mozzarella ball onto each small skewer.
- Repeat until all the skewers are assembled.
- Arrange on a platter and drizzle with olive oil and balsamic glaze.
- Serve right away at room temperature.
Notes
Drizzle the balsamic just before serving so it doesn't pool.
20) Eggplant Rollatini
Coziness and heartiness of a dish, etc.
Eggplant Rollatini
Baked in sauce and wrapped with herbed ricotta are roasted eggplant slices.
Ingredients
Method
- Preheat the oven to 400F. Brush the eggplant slices with olive oil and roast 12 minutes until pliable.
- Mix the ricotta, half the mozzarella, and the egg in a bowl.
- Spread a little marinara in a baking dish. Spoon ricotta onto each eggplant slice and roll up.
- Place the rolls seam-down in the dish, top with remaining marinara and mozzarella.
- Bake 18 to 20 minutes until bubbly and golden. Cool slightly before serving.
Notes
Roasting the eggplant first makes it bendable without tearing.
21) Parmesan Asparagus Fries
Even my fry-loving kids are grabbing these crispy asparagus spears coated in parmesan.
Parmesan Asparagus Fries
Crispy baked parmesan asparagus spears with almond flour.
Ingredients
Method
- Preheat the oven to 425F and line a baking sheet with parchment.
- Stir the parmesan, almond flour, garlic powder, and salt in a shallow dish.
- Dip each asparagus spear in beaten egg, then roll in the parmesan mixture.
- Lay the spears on the sheet in a single layer.
- Bake 12 to 15 minutes until golden and crisp, then serve hot.
Notes
Trim the woody ends so every bite is tender.
22) Mini Caprese Zucchini Pizzas
These little rounds of zucchini are dressed up like little pizzas, and are an fun, fork-optional treat for any occasion.
Mini Caprese Zucchini Pizzas
For mini pizzas use zucchini slices then top with marinara sauce, mozzarella, and basil.
Ingredients
Method
- Preheat the oven to 400F and line a baking sheet with parchment.
- Slice the zucchini into thick rounds, brush with olive oil, and sprinkle with salt.
- Roast 5 minutes, then top each round with a little marinara and mozzarella.
- Return to the oven 8 to 10 minutes until the cheese is melted and bubbly.
- Scatter torn basil over the top and serve warm.
Notes
Pre-roasting the zucchini keeps the little pizzas from going soggy.