2. Keto Cheese Chips

Incredibly addictive, these cheese chips are crispy and better served with homemade avocado dip or sour cream. They make a great snack to stave hunger away in the afternoon.

Recipe

1 to 2 cheeses of your choice: edam, gouda, cheddar, provolone, etc.

1 tablespoon paprika powder

Instructions

1. Slice your cheeses thinly, but not too thinly, and place them on baking paper.

2. Put them in an oven and bake for 8 to 10 minutes on medium heat until they turn slightly brown, ensuring not to over burn them.

3. Remove to cool and then sprinkle paprika powder on top. 

4. Serve with avocado dip or sour cream.

3. Halloumi Fries

Saltier and more substantial than cheese chips, these halloumi cheese sticks are solid pieces of pan-fried goodness that will keep you full. Eaten with sour cream or avocado dip, these fries make a worthy snack.

Recipe

1 packet of halloumi cheese

1 block of butter

Instructions

1. Slice the halloumi cheese into thick strips.

2. Fry it in a pan with butter until all sides turn brown and are cooked

3. Serve it with avocado dip or sour cream.

Avocado Dip

Refreshingly nutritious, this guacamole dip receives a keto dose with the addition of crème fraîche or sour cream.

Recipe

1 or 2 ripe avocado(s)

2 tablespoons diced tomatoes and sliced jalapenos (optional)

1 tablespoon lemon or lime juice, chopped onions, olive oil, salt and pepper

Crème fraîche or sour cream

Instructions

1. Cut the avocados and remove the flesh into a bowl.

2. Mash the avocados with a fork until they reach a slightly chunky consistency.

3. Add seasoning (salt and pepper), lemon or lime juice, olive oil, diced tomatoes, chopped onions and crème fraîche or sour cream. Adjust to taste.

4. Give it a good mix and store it in the refrigerator with a lid or a wrap until it's ready to be served.

4. Mini Caprese Snack

Fresh, delicious and healthy, this Italian salad is great as an afternoon snack that requires little effort to assemble at home or at the office through pre-preparation. 

Recipe

Mini mozzarella cheese balls

Cherry tomatoes

Pesto

Olive oil

Fresh basil leaves

1 tablespoon salt and pepper

Instructions

1. Dry the mozzarella cheese and slice cherry tomatoes in half.

2. Place these ingredients in a bowl and add pesto to the mix.

3. Add a dash of olive oil, salt, pepper and basil leaves. Give it a good stir and enjoy.

5. Keto Fried Salmon With Asparagus

Perfect for lunch or dinner, salmon is a protein and nutrient rich fish that pairs well with an equally nutrient packed asparagus. 

Recipe

1 salmon fillet steak

1 handful of asparagus stalks

1 packet of unsalted butter

1 tablespoon salt and pepper

Instructions

1. Melt butter in a non-stick pan and fry the asparagus stalks for five minutes before adding salt and pepper to taste.

2. On the same pan, push the asparagus to the side and add the salmon fillet. Add butter again if necessary to avoid the salmon sticking to the pan.

3. Fry the salmon until it's cooked and golden on the top and bottom. Make sure to turn the asparagus every now and then to cook it further.

4. When both salmon and asparagus are cooked, add salt and pepper according to your preference. Serve on a plate and top the salmon with a dollop of butter.

6. Kimchi Jigae

This Korean staple receives a keto twist while still keeping it easy to cook in a pot.

Recipe

Chopped onions, spring onions and garlic

1 can of tuna in mineral water

1/5 chopped store bought kimchi from the bag

1 tablespoon chilli flakes, Korean chilli paste, white vinegar, sesame oil and soy sauce

3 cups of water

1 tofu block

1 packet shirataki noodles

Instructions

1. Melt butter in a pot and add onion, garlic, tuna and chilli flakes. Stir fry until onions turn transparent. Next, add kimchi to the pot and continue to stir fry. Add more chilli flakes should you desire a spicier soup, followed by 3 cups of water, and bring to a boil.

2. Rinse the shirataki noodles first before cooking it to remove its odour. Once rinsed, place on a non-stick pan and cook it on medium to remove its moisture.

3. When the soup comes to a boil, add sesame oil, soy sauce, white vinegar and Korean red chilli paste to the mix and let it simmer. Adjust accordingly to taste. Finally, add mushrooms and cut tofu.

4. In a serving bowl, place the shiratake noodles before pouring in the cooked kimchi jigae. Garnish with chopped spring onions before serving.