6 Simple Snacks Recipes

Chocolate mousse

Portion: 4

Preparation time: 17 minutes


  • 200 g dark chocolate, at least 85% cocoa content
  • 90 ml of water
  • 150 g egg
  • 50 ml coconut milk
  • 1 tbsp erythritol


1. Melt the chocolate with the water and erythritol over a water bath.

2. Separate the eggs and add the yolks with the coconut milk to the chocolate mixture and mix well.

3. Beat the egg whites until stiff and fold into the chocolate mixture.

4. Arrange the finished chocolate mousse in small bowls and serve.

Keto Almond Fat Bombs

Portion: X

Preparation time: X


  • 225 g dark almond butter
  • 170 g coconut oil
  • 30 g meadow butter eg Kerrygold
  • 2 teaspoons Stevia liquid


1. Place all ingredients in a tall mixing bowl.

2. Heat in the microwave until the coconut oil and butter have melted.

3. Blend with a hand blender to a smooth paste

4. Transfer the mixture to ice cube trays or silicone muffin cases and refrigerate for about 2 hours.

Coconut Chocolate Fat Bombs

Serving: 6

Preparation time: 2 hours 8 minutes


  • 90 ml coconut oil
  • 20 grams of cocoa butter
  • 15 g baking cocoa
  • 12g whey protein powder
  • 30 g erythritol
  • ½ tsp almond extract


1. Put the cocoa butter in a saucepan with the coconut oil and melt.

2. Add all other ingredients and mix until a creamy mass is formed.

3. Fill the finished mass into ice cube or praline molds and chill in the fridge for 2 hours.

4. Once the fat bombs are set, press them out of the mold. Store in a cool place until consumption.

Almond fat bombs

Portion: 12

Preparation time: 2 hours 12 minutes


  • 225 g almond butter, dark
  • 170 g coconut oil
  • 30 g pasture butter
  • 2 teaspoons stevia, liquid


1. Place all the ingredients in a bowl and heat in the microwave until the coconut oil and butter have completely melted.

2. Then process with a blender to a creamy mass.

3. Fill the finished mixture into ice cube or praline molds and chill in the fridge for 2 hours.

Keto cuts

Portion: 2

Preparation time: 30 minutes


  • 100 g cream quark
  • 5 eggs
  • 120 g almond flour
  • 4 tablespoons stevia
  • baking cocoa
  • 200 grams of cream
  • 1 tbsp Flavdrops Vanilla
  • 1 gelatin fix


1. Separate the eggs then beat the egg whites until stiff.

2. Mix egg yolk, almonds, stevia and 2 tbsp cocoa and place this dough on a baking tray lined with baking paper.

3. Then put the dough in the oven for 15 minutes at 200°C.

4. Place the gelatine in a bowl with 4 tablespoons of water and allow the mixture to swell for 10 minutes.

5. Heat the mixture in a water bath and whip the cream until stiff.

6. Fold in the curd and flavdrops.

7. Then mix the cream with the gelatine.

8. Remove the base, cool and cut in half, spread the cream on one half, cover with the other half and cut into small slices.

Kale Avocado Chili Dip With Crackers

Portion: 8

Preparation time: 50 minutes


  • 75 grams of flaxseed
  • 75 g pumpkin seeds
  • 50 grams of sesame seeds
  • 40 g almond flour
  • 2 tbsp coconut oil, liquid
  • Salt
  • 3 avocados
  • 200 g kale
  • 1 chili pepper, green
  • 4 tbsp olive oil
  • 1 lemon
  • Pepper
  • 1 handful of watercress


1. Mix all the seeds and kernels with the almond flour and 125 ml hot water and leave to rest for about 10 minutes. Add coconut oil, season with salt and mix everything together.

2. Place the finished mass on a baking tray lined with baking paper and bake for 25 to 30 minutes at 175 °C top and bottom heat. Let cool and break into pieces.

3. For the dip, remove the stone from the avocado, scrape out the flesh and dice. Wash the kale, remove the stalks and cut into small pieces. Deseed, wash and finely chop the chili. Put in the blender with the kale, avocado and olive oil and prepare a creamy mixture. Season with salt, lemon zest and juice and pepper. Pour into a bowl, sprinkle with watercress and serve with the crackers.

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