Healthy Low Carb Snacks For Losing Weight Fast

Low carb, Keto friendly parmesan. Baked Zucchini Chips – easy to make, tasty and low calorie, healthier alternative to regular potato chips.

Oven-Baked Zucchini Chips


  •  2 medium zucchini — sliced into rounds (4-5 mm thickness)
  •  1/4 cup olive oil
  •  2/3 cup grated parmesan cheese
  •  1/2 tsp garlic powder
  •  1/4 tsp paprika
  •  1/2 tsp salt
  •  black pepper to taste — optional


  1. Preheat oven to 375 F.
  2. Spray a rimmed baking sheet (you may need 2 baking sheet with cooking spray (I use olive oil spray).
  3. In a bowl combine the olive oil, salt, pepper, paprika and garlic powder. Add the zucchini and toss to coat.
  4. Line the zucchini over the baking sheet and sprinkle with parmesan on top.
  5. Bake for 15-17 minutes, until the top is golden.

Celery with Nut Butter

Light, crunchy celery makes a fiber-rich base for protein-packed nut butter. Enjoy 2 stalks with 1 tablespoon of your favorite peanut butter (or other nut butter!)

Healthy Low Carb Egg Snack

  • Peel the eggs and slice in half lengthwise.
  • Remove the yolks and place them in a bowl along with the mayo, mustard, salt, and pepper.
  • Spoon the filling into each egg white and finish with garnishes.

Honeydew Melon

Honeydew makes a light, refreshing summer snack. Eat up to one cup (cubed) at a time!

Low Carb Baked Beet Chips


  • 1  beet, thinly sliced (beetroot)
  • 2 tsp olive oil or coconut oil (melted)
  • 1 tbsp nutritional yeast
  • 1 tsp garlic, minced
  • 1⁄2 tsp chili powder (or make your own chili garlic paste, and use less or more depending on desired spice level)


  1. Preheat oven to 375 F (190 C).
  2. Thinly slice the beet.
  3. Toss slices in olive oil.
  4. Stir in other ingredients until fairly evenly coated.
  5. Bake for 20 minutes, flipping them over halfway through.
  6. Make sure they’re crispy but not burned!

Roasted Pistachios

Pistachios are intensely flavorful and incredibly healthy. You won’t need too many to satisfy your hunger, but enjoy up to 1/4 cup at a time!

Low Carb Sweet Potato Sticks


  • 2 lbs sweet potatoes peeled and cut into 1/2-inch thick sticks* (cut really long sticks in half)
  • 1 Tbsp cornstarch
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1 tsp paprika (can use sweet or smoked)
  • 1/2 tsp garlic powder
  • 2 1/2 Tbsp olive oil


  • Heat oven and prepare baking sheets: Set oven racks in upper and lower third of the oven and preheat oven to 400 degrees. Grease two 18 by 13-inch baking sheets with non-stick cooking spray, set aside.
  • In a small mixing bowl whisk together cornstarch, salt, pepper, paprika and garlic powder. 
  • Place sliced sweet potatoes in a large mixing bowl. 
  • Toss sweet potatoes with olive oil then pour cornstarch mixture over sweet potatoes and toss to evenly coat. 
  • Divide sweet potatoes among the two baking sheets then spread out evenly.
  • Bake in preheated oven 15 minutes, then remove from oven and turn fries.
  • Return to oven (preferably on opposite rack the were on prior) and bake until until fries are golden brown in spots, about 10 minutes longer.
  • Serve warm with a dipping sauce if desired. If you’d like you can also garnish with a little minced parsley for a pop of green color.


Enjoy two cups air-popped popcorn with 1/4 teaspoon sea salt and a sprinkle of black pepper for a snack that hits the spot every time. Or, try Skinny Popcorn, which comes in individual bags with only 100 calories per serving. Now that’s delish!

Keto Cheese Chips

  • Preheat the oven to 400°F (200°C)
  • Shred 1 cup of your favorite cheese and line a baking sheet with parchment paper
  • Spoon tablespoon-size mounds of cheese onto the parchment paper, spacing them out evenly
  • Bake for 5-7 minutes or until golden brown and crispy
  • Let cool for a minute or two and then remove from the baking sheet

Spicy Roasted Chickpeas

  • Preheat the oven to 400°F (200°C)
  • Rinse and drain 1 can of chickpeas and pat dry with a paper towel
  • Toss the chickpeas with 1 tablespoon of olive oil and 1 teaspoon of chili powder
  • Spread the chickpeas out in a single layer on a baking sheet
  • Bake for 20-25 minutes or until crispy and golden brown

Low Carb Chocolate Peanut Butter Fat Bombs

  • Melt 1/2 cup of coconut oil and 1/2 cup of peanut butter in a microwave-safe bowl
  • Stir in 1/4 cup of cocoa powder and 1 tablespoon of vanilla extract
  • Pour the mixture into a silicone candy mold or mini muffin tin
  • Freeze for at least 1 hour or until firm
  • Pop out of the mold and store in the freezer until ready to eat

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