the ultimate keto snack platter

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Since going keto the weekend after Thanksgiving, I’m just not as hungry as I used to be?  Which is a little weird for me.  I’ve always had what I consider to be a pretty healthy appetite (when Tim and I go out to eat with my parents, they call us The Hoovers, ie. vacuum cleaners).  But now with keto, presumably because the amount of fat calories I’m consuming, I’m not always ready for a big meal.  Enter the snack platter.

Snack platters are amazing because you can make them for 1, or 2, or 10 people and they’re always almost too pretty to eat.  You probably have lots of items in your cupboard and fridge that you can utilize for snacks (I keep bags of nuts in the freezer, and there's usually plenty of jarred olives and dips and sauces around)

I’m a fan of arranging my snack platter with a sort of “no blank space” approach, but again, this is where you can get creative.

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Some inspiration for the perfect keto snack platter -

  • Meats – salumi (try a mix of the muscle meats, like prosciutto or coppa, and the ground salumi, like soppresata)
  • Seafood – chilled shrimp, smoked fish or oysters, marinated anchovies
  • Cheeses – we steer clear of cow’s milk in this house, but really, anything will work!  Try a mix of sheep, goat and cow, hard or soft, and we love to throw in one of the tree nut cheeses, they are so yummy.
  • Kite Hill – the jalapeño works well here
  • Treeline – green peppercorn is my favorite
  • Nuts & Olives – just watch the olive bar for added sugars
  • Flackers or Jilz crackers
  •  Spinach and artichoke dip – there are 1 million recipes for this dip on the internet, I like to make it like this, in the slow cooker so I can put it together and work on other tasks
  • Deviled eggs
  • Keto veggies –Radicchio leaves, endive "boats", sliced cucumbers, green peppers, steamed broccolini
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Cauliflower hummus

(Serves 4)

2 cups lightly steamed cauliflower (bonus points for purple or yellow variety)

2 tablespoons tahini

4 cloves roasted garlic (or 1 fresh)

2 tablespoons lemon juice

1/3 cup olive oil

salt & white pepper to taste

pinch of Aleppo pepper

  • Puree in a food processor or blend with a hand mixer until creamy
  • Top with a pool of your best EVOO, dukkah, and chia seeds for crunch


Melinda StaehlingComment