4 Easy Low-Carb Snacks In 15 Minutes Or Less

Start the New Year off right with these low-carb snacks. In 15 minutes or less, they couldn’t be easier!

Tzatziki Dip

Servings: 8–10


1 cup full-fat Greek yogurt
1 tablespoon extra-virgin olive oil
2 teaspoons lemon juice
2 teaspoons chopped fresh dill, plus 1 sprig, for garnish
2 teaspoons chopped fresh parsley
2 small cloves garlic, minced
½ teaspoon kosher salt
1 cup grated or minced cucumber
Sliced vegetables, such as carrot, cucumber, bell pepper, and/or radish, for serving


1. In a medium bowl, whisk together the yogurt, olive oil, lemon juice, chopped dill, parsley, garlic, and salt.

2. Wrap the cucumber in a kitchen towel or cheese cloth and squeeze over the sink to release as much water as possible.

3. Stir the cucumber into the yogurt mixture.

4. Top with a sprig of fresh dill and serve with sliced vegetables, for dipping.

5. Enjoy!

Kale Chips

Servings: 4


1 large bunch of curly green or purple kale (about 4 cups)
2 tablespoons avocado oil
½ teaspoon kosher salt
¼ teaspoon garlic powder


1. Preheat the oven to 225°F (105°C).

2. Wash and thoroughly dry the kale, then tear into chip-sized pieces, discarding any large stems.

3. Add the kale to a large bowl with the avocado oil, salt, and garlic powder. Toss to coat and massage with your hands to evenly distribute the seasonings and soften the kale slightly.

4. Divide the kale between 2 large baking sheets, spreading as far apart as possible.

5. Bake for 15 minutes, then rotate the pans and gently stir the kale. Bake for 5–10 minutes more, or until the kale is crispy and very slightly golden brown. (Watch carefully, as it can burn easily.)

6. Remove from the oven and let the kale chips cool on the baking sheets; they will continue to crisp as they cool. The chips will keep in an airtight container at room temperature for 2–3 days.

7. Enjoy!

Tuna Wraps

Servings: 4


3 5-ounce cans of white meat tuna, well-drained
3 tablespoons finely diced celery
3 tablespoons finely diced carrot
2 tablespoons finely diced red onion
3 tablespoons finely diced flat-leaf parsley, divided
2 tablespoons sweet relish or minced bread and butter pickles (optional)
1 small garlic clove, minced
½ teaspoon lemon juice
½ cup mayonnaise
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
8 butter lettuce leaves


1. In a medium bowl, mix together the tuna, celery, carrot, red onion, 2 tablespoons parsley, the relish, garlic, lemon juice, mayonnaise, salt, and pepper until well combined.

2. Fan out 2 butter lettuce leaves, overlapping slightly, and spoon ¼ of the tuna mixture onto the lettuce, then carefully wrap the lettuce around the tuna to encase. Repeat with the remaining ingredients. Garnish with the remaining tablespoon of parsley.

3. Enjoy!

Deviled Eggs

Makes 12 halves


6 large hard-boiled eggs, peeled
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon apple cider vinegar
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ teaspoon hot sauce (optional)
½ teaspoon paprika, for garnish
1 tablespoon chopped fresh chives, for garnish


1. Carefully slice the eggs in half lengthwise. Scoop out the yolks and transfer to a medium bowl. Using a fork, mash the yolks, then add the mayonnaise, mustard, apple cider vinegar, salt, pepper, and hot sauce (if using). Mix until smooth.

2. Spoon or pipe the yolk mixture into the egg white halves. Garnish with a sprinkle of paprika and chives.

3. Enjoy!

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