We all get the urge to munch on snacks now and then, but what happens when you’re low carbing — and are beyond tired of the celery and spinach?

That’s where these low carb snack ideas come in! Both are fast and easy to prepare, and taste delicious!

Sweet: Low Carb No-Bake Coconut Cookies

Ingredients

2 tablespoons unsalted butter
1/4 cup natural peanut butter
2 ounces Sugar-Free chocolate chips (such as these)
3 tablespoons granular Splenda or stevia
1 capful vanilla extract
1 capful coconut extract
1/4 cup finely shredded unsweetened coconut
1/4 cup slivered almonds

Directions

Combine butter, peanut butter, and chocolate chips together in a bowl, and microwave together for 20 seconds. Stir, and microwave for another 10-20 seconds, until melted. Stir to a smooth consistency.

Add the sweetener and extracts, and combine well. Stir in the coconut and slivered almonds, stir.

With a tablespoon, drop 6 portions onto a wax paper lined baking sheet. Press down on each cookie to help it spread, and refrigerate for at least 3 hours (or until firm to the touch).

Makes 6 cookies; must be refrigerated or frozen (cookies will melt at room temperature).

Nutritional Information per Cookie

Calories: 249
Fat: 22g
Protein: 5g
Carbs: 10g (6g are Fiber)

Savory: Buttery Sesame Crackers

Ingredients

3 ounces almond flour
2 teaspoons granular Splenda or stevia
1 egg white
pinch of salt
tiny pinch of teaspoon onion and garlic powders
3 teaspoons sesame seeds
2 tablespoons salted butter, at room temperature

Directions

Combine all ingredients, making sure that the butter is mixed in well. Refrigerate for 20 minutes, and once the dough has chilled, drop it onto a wax paper lined baking sheet using a teaspoon (each teaspoon-full should yield about 4 “drops” or crackers).

Once all dough is on the sheet, roll each one into balls. Cover the balls with plastic wrap, and press down on each ball (over the wrap) with a hard surface (bottom of a glass works well). You’ll want to press all the way down, as far as it will go, as you want these crackers to be completely flattened.

Once all balls have been flattened, remove the plastic wrap, and pierce each cracker with a fork. Bake at 325 F for 20 minutes (until browned). Cool at room temperature, and store in an airtight container to prevent from getting soggy.

Recipe makes 24 crackers.

Nutritional Information per Cracker

Calories: 32
Fat: 3g
Protein: 1g
Carbs: 1g (.5g are Fiber)