keto snacks Archives - SimplyKetoRecipes

keto taquitos have saved my cravings way more times than I’ll admit. You know that moment, right? It’s Saturday night. Everyone’s eating chips and wraps. Meanwhile, you’re thinking… will I really survive on celery sticks again? No way, friend. There’s better stuff, even if you’re trying to stick to your low-carb plan. Oh, and if you ever get bored and need breakfast inspo, here’s some breakfast keto ideas worth checking.

Ingredients for Keto Taquitos

You’re gonna love how easy the ingredients are (half the time, I’ve got most of these chilling in my fridge already). Here’s what you need for keto taquitos:

Rotisserie chicken, or honestly any leftover chicken you have hanging around works. If you cook a fresh chicken, even better, but leftover is clutch.
Shredded cheese like cheddar, mozzarella, or that jack cheese you stole from taco night. Don’t go fancy unless you want to.
A couple cream cheese scoops. This keeps everything stick-together and creamy, instead of, well, dry cardboard.
Seasoning: Taco seasoning, a little salt, and pepper. Add chili powder or cumin if you dare.
Low-carb tortillas, or, listen, you can get super creative and use just cheese for the “shell.” (It gets all crispy and wild.)
Favorite toppings: guac, salsa, sour cream, or whatever stuff you’re feeling. Lettuce for crunch? I say yes.

“These keto taquitos taste just like my old favorite, but I don’t even miss the carbs! My kids even steal them off my plate!” – Jamie T.

How to Make Keto Taquitos

So, let me keep it stupid-simple for you (because I hate super-precise instructions too). First, shred your chicken. If it’s cold, give it a 15-second zap in the microwave so you don’t freeze your fingers off.

Now, mix the chicken, shredded cheese, cream cheese, and seasoning together in a big bowl. This part always gets a bit messy but trust me, it’s worth it.

Next: take your low-carb tortillas (or cheese wraps, if you’re wild like me some days). Put a spoonful of your chicken-cheese mix on one side. Roll that bad boy up tight. Place each one seam-side down on a baking sheet.

Bake them at around 400 degrees until they look golden and the cheese bubbles. Usually 15 minutes max. If you’re using cheese shells, watch close. Cheese goes from bubbly to burned quicker than you’d think.

Once they’re done, let them rest for a couple minutes before moving or they’ll fall apart. Still, even if they do, scooping taquito pieces is kind of fun, not gonna lie.

Tips, Tricks, & Variations

Okay, now here’s where I (maybe) go a little overboard, but, hey, trying stuff out is half the fun. Some days I use shredded beef if I’ve got some leftover. Or, breakfast for dinner? Yup, I’ve popped in scrambled eggs and bacon, then called it creative.

Want it spicy? Toss in diced jalapeños or use pepper jack cheese. If your shells are falling apart (it happens), stick with pure cheese shells. Just sprinkle cheese on a baking tray, bake till bubbly, let it cool for a sec, then roll fast! Yep, watch those fingers.

You don’t have cream cheese? Sour cream works in a pinch. Heck, I’ve even skipped it entirely and still loved the results.

Another game-changer? Freeze the chicken mix in portions, so you can make fresh keto taquitos whenever the mood strikes. Who says lazy can’t be smart? Sometimes I even double the batch for this very reason.

“I was shocked how kid-friendly these are. We even dipped them in ranch!” – Alex W.

Serving Suggestions

Alrighty, here’s what I like:

Pile on toppings like fresh salsa, guacamole, or sour cream. Makes it feel practically five-star.
These are killer beside a crunchy salad, especially if you drizzle a little lime juice on the greens.
Pair ’em with a warm bowl from here: soup keto options if you’re feeling cozy and want a nice warm-up.
Honestly, they make an A+ party snack if you cut ’em into halves or thirds.

If you serve these for lunch with a side of fresh veggies, people might just start coming to your house for food every day. Fair warning.

Storage

Storage is weirdly simple. If by some miracle you have leftovers (never happens here, honestly), just pop them in an airtight container. Fridge life, they’ll last up to three days; but any longer and they get a hint too soggy for my taste.

Reheat them in the oven or an air fryer if you’re picky about crunch (I am), but microwave works if you’re in a rush. Heck, cold isn’t too bad either! Oh, and they freeze great for those grab-and-go days. Just wrap them tight in foil or zip bags, so they don’t get freezer burn.

Common Questions

Can I make these ahead of time?
Absolutely yes, I often prep the filling the night before, roll them up and bake when I’m hungry.

Are these keto taquitos really low-carb?
They sure are, as long as you stick to low-carb tortillas or cheese shells, you’re golden.

What’s the best cheese to use for cheese shells?
I love cheddar or mozzarella for melting, but you can mix them for flavor punch.

Can I swap out chicken for another meat?
Definitely. Try cooked ground beef or turkey (even pork works great).

Do they crisp up without oil?
If you go with cheese shells, just the baking will crisp them up nice and crunchy. Tortillas may need a touch of spray if you like extra crunch.

Why These Keto Taquitos Will Win You Over

There you go – I spilled all my secrets for the best keto taquitos. They’re easy, fast, and yes, even my super picky brother likes them. Don’t let boring low-carb food get you down. Give these a whirl, and thank me later! If you want to see more versions and tips, the Best Keto Taquitos Recipe from Delish is honestly amazing, and Keto Taquitos from Kicking Carbs showcase even more clever ideas. Oh, and if you’re a green chile fan? Don’t sleep on these killer Keto Green Chile Chicken Taquitos by Maebells either. Happy taquito-ing – you’re gonna love every crunchy, melty bite!

Keto Taquitos

Delicious and easy-to-make keto taquitos that satisfy your cravings without the carbs.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Total Time 25

Course Appetizer, Snack

Cuisine Keto, Mexican

Servings 4 servings

Calories 250 kcal

Ingredients

Main Ingredients

2 cups shredded rotisserie chicken Or any leftover chicken
1 cup shredded cheese Cheddar, mozzarella, or jack cheese
1 cup cream cheese For creaminess
1 tablespoon taco seasoning Add chili powder or cumin if desired
to taste salt and pepper
4 pieces low-carb tortillas Or use just cheese for the shell

Toppings

to taste guacamole
to taste salsa
to taste sour cream
to taste lettuce For crunch

Instructions

Preparation

Shred your chicken. If it’s cold, microwave for 15 seconds.
In a large bowl, combine shredded chicken, cheese, cream cheese, and taco seasoning.
Place a spoonful of the chicken mixture onto one side of each tortilla. Roll tightly and place seam-side down on a baking sheet.

Baking

Bake at 400°F (200°C) for about 15 minutes or until golden and cheese is bubbly.
Let the taquitos rest for a couple of minutes before serving.

Notes

These taquitos can be made ahead of time by prepping the filling the night before. Leftovers can be stored in an airtight container for up to 3 days. They can be reheated in the oven, air fryer, or microwave.

Keyword Easy Recipe, Healthy Snack, Keto Taquitos, Low Carb, Taquitos

Ever had that sudden urge for a sweet keto blueberry bread but, well, store-bought options just aren’t cutting it? I’ve totally been there, too. You’re staring at your blender thinking, “How do I bake something yummy, low carb, and quick (and wouldn’t taste like a dense brick)?” Let me spill some magic—this recipe is as easy as a lazy Sunday afternoon, truly. Plus, I’ll work in a couple more fun ideas for your next kitchen adventure, just like you’ll find in these other keto-friendly gems like easy air fryer spaghetti squash (wildly popular in my house, not even kidding) and some top-notch beef heart stew, which honestly surprised me.

Benefits of Using Coconut Flour

Okay, can we just chat about coconut flour for a second? This stuff might look humble in the bag, but it’s a total game-changer for keto baking (hear me out). Unlike regular flour, coconut flour is super absorbent and friendly to blood sugar. Trust me, you don’t need a ton—it stretches what you’ve got. That means a lower carb count so you can eat that second slice without guilt. I like knowing there’s a bit more fiber in my sweet keto blueberry bread, too. Ever felt like you’re chewing through sawdust with some low-carb bakes? Coconut flour keeps things lighter and less gritty, which frankly, I’ve messed up more than a few times with almond flour. If you’re more comfortable with almond flour, try these Almond Flour Blueberry Muffins for a similar fruity treat. So yup, I’m waving my coconut flour flag.

How to Make the Best Keto Blueberry Bread

Let’s break this down like you’re right here in my kitchen—no fussing. Grab your mixing bowl (a big one, not that tiny cereal bowl). Toss in eggs, melted butter, your favorite keto sweetener (you do you), and coconut flour. If you can get fresh blueberries, cool, but frozen ones work too when that’s all you’ve got, which is me most of the year. Gently mix, don’t go wild, because blueberries burst fast (I learned that the weird-blue way). Pour into a loaf pan lined with parchment paper so nothing sticks. Pop it in the oven, 350 degrees, about 40 minutes. You’ll know it’s done when it smells beyond amazing and the top gets that golden crown. Don’t slice right away, though. That’s the hardest part. Let it cool, or it might turn into a hot mess. Laughably, my first time, I cut too soon, and my slices kinda flopped all over. Still tasted darn good.

“Tried this keto blueberry bread last weekend—my husband asked for another batch before the first was gone. Honestly didn’t expect it to taste so good!” — Kristen, Austin, TX

Essential Ingredients for Keto Baking

It’s easy to overthink this and panic-buy a basket of weird stuff. Here’s what you really need for keto baking perfection, especially for sweet keto blueberry bread.

Coconut flour. Absorbs liquid like a champ and cuts carbs.
Eggs. They hold everything together and fluff things up.
Keto-approved sweetener. Monk fruit or erythritol, pick your favorite, just keep it granular.
Fresh or frozen blueberries. Don’t overdo them, though, if you’re tight on carbs.
Unsalted butter. For that melt-in-your-mouth feeling.

Stick to these and you’ll steer clear of the dreaded dry loaf. For more tips on keto baking with alternative flours, check out these Easy Almond Flour Bagels that use similar techniques.

Storage and Serving Tips for Keto Blueberry Bread

Oh, I can’t tell you how many times I got asked, “How long does this sweet keto blueberry bread last?” Well, if you don’t eat it all at once, it’s actually pretty easy to store.

Wrap leftover slices in parchment paper and keep them in an airtight container in the fridge.
If you fancy a warm treat, toss a slice in the toaster oven for a minute or two.
For make-ahead lovers, you can freeze slices separately, which means no thawing an entire loaf.

Just don’t leave it on the counter for days unless you’re okay with blueberry science experiments.

Additional Keto Recipe Inspirations

So maybe you’re thinking, “What do I serve with this sweet keto blueberry bread?” Or honestly, you just want easier things like it, which I totally get. If you love easy bakes, jump over to the dessert keto section on my blog for other treats with real flavor (some a little quirky, I’ll admit). Feeling fancy? Check out my beloved cheesy spaghetti squash keto casserole—a real crowd-pleaser at get-togethers.

Sometimes, I serve a warmed-up slice of blueberry bread for a quick breakfast, alongside these Cheesy Scrambled Eggs, then round out dinner with a savory beef heart stew or another cozy dish from my dinner keto faves. For a lighter morning option, this Healthy Donut Chaffle pairs perfectly with your coffee. Surprise yourself and try breakfast-for-dinner some weeknight, I swear, nobody regrets that.

Common Questions

Q: Can I swap almond flour for coconut flour?
Nah, not one-for-one. Coconut flour is so absorbent, so you’d need to tweak the recipe a lot.

Q: Is this sweet keto blueberry bread freezer-friendly?
Heck yes! Just make sure to freeze the loaf sliced. That way you can grab a piece anytime.

Q: I only have frozen blueberries. Any tricks?
Don’t thaw them before baking or they’ll turn the batter blue and mushy.

Q: Which sweetener works best?
I always use monk fruit, but Swerve or erythritol works fine. Avoid liquid ones—they can mess with the batter.

Q: What do I do if my loaf comes out too dry?
Add another egg next time or check if you over-baked (happens to the best of us).

Go Big with Your Next Keto Bake

So there you have it—making sweet keto blueberry bread doesn’t have to be rocket science, and honestly, it even compares to the versions on All Day I Dream About Food or The Big Man’s World. Once you master this loaf, you’ll be itching to try more recipes and maybe even mash up your own creations. For more details and variations, check out the links above and bring your own spin. Trust me, bake once and you’re part of the club. Can’t wait to hear what wild or slightly wacky twists you try—let me know how it goes!

Keto Blueberry Bread

A delicious and easy recipe for keto blueberry bread that’s low in carbs and perfect for satisfying your sweet cravings without guilt.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 40

Total Time 50

Course Breakfast, Snack

Cuisine Keto, Low Carb

Servings 8 slices

Calories 150 kcal